Quinoa Black Bean Stuffed Bell Peppers Recipe

Name: Quinoa Black Bean Stuffed Bell Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Uncooked Quinoa; 2 cups Vegetable Broth; 1 can (15 Oz. Size) Corn, Drained; 2 teaspoons Olive Oil; 1/2 cups Yellow Onion, Diced; 1 clove Garlic, Minced; 1 Small Red Bell Pepper, Diced; 1/2 cups Fresh Cilantro, Chopped, Divided; 2 teaspoons Dried Cumin; 1 teaspoon Dried Oregano; 1/2 teaspoons Sweet Paprika; ⅛ teaspoons Koshers Salt, More Or Less To Taste; 1/4 teaspoons Ground Black Pepper; 1 can (15 Oz. Size) Black Beans, Drained And Rinced; 1 can (15 Oz. Size) Diced Tomatoes; 1 can (4 Oz. Size) Diced Green Chilies, Drained; 1 whole Lime, Juiced; 4 whole Large Bell Peppers (or 8 Small); 1/4 cups Shredded Cheddar Cheese (optional)

Servings: persons

1 cup Uncooked Quinoa
2 cups Vegetable Broth
1 can (15 Oz. Size) Corn, Drained
2 teaspoons Olive Oil
1/2 cups Yellow Onion, Diced
1 clove Garlic, Minced
1 Small Red Bell Pepper, Diced
1/2 cups Fresh Cilantro, Chopped, Divided
2 teaspoons Dried Cumin
1 teaspoon Dried Oregano
1/2 teaspoons Sweet Paprika
⅛ teaspoons Koshers Salt, More Or Less To Taste
1/4 teaspoons Ground Black Pepper
1 can (15 Oz. Size) Black Beans, Drained And Rinced
1 can (15 Oz. Size) Diced Tomatoes
1 can (4 Oz. Size) Diced Green Chilies, Drained
1 whole Lime, Juiced
4 whole Large Bell Peppers (or 8 Small)
1/4 cups Shredded Cheddar Cheese (optional)

1
Cook quinoa according to package directions, using veggie broth in place of water.
2
While the quinoa cooks, heat a skillet over medium-high heat.
3
Add the corn and allow it to brown evenly, watching carefully so as not to burn it.
4
Spoon into a bowl and set aside.
5
Preheat oven to 375 degrees F. Heat the olive oil in the skillet.
6
Cook the onions and garlic until they are fragrant and begin to soften.
7
Add the diced red pepper, 2 tablespoons cilantro, cumin, oregano and paprika, salt and pepper, and stir to combine.
8
Stir in the black beans, tomatoes, green chilies, cooked quinoa, and lime juice and remove from heat.
9
Place the whole peppers (membranes and seeds removed) into a deep baking dish and divide the filling evenly between the bell peppers.
10
Top each with the cheese and remaining cilantro.
11
Cover the dish with foil and bake for 20 minutes.
12
Remove the foil and bake for an additional 5-10 minutes until the cheese is browned and the peppers are tender.

371

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 cup Uncooked Quinoa, 2 cups Vegetable Broth, 1 can (15 Oz. Size) Corn, Drained, 2 teaspoons Olive Oil, and more.

Yes, Quinoa Black Bean Stuffed Bell Peppers falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quinoa Black Bean Stuffed Bell Peppers

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