Stuffed peppers with quinoa and black beans

20 Oct Stuffed peppers with quinoa and black beans

Stuffed peppers are so colorful and appetizing. These stuffed peppers with quinoa and black beans are filling and protein rich. I love them as a great vegetarian (and vegan!) main course, but you could also serve these as a side dish with slow cooker lemon chicken. They are easy to prepare, and can be made ahead – perfect as an easy meal prep option.

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How to make stuffed peppers with quinoa and black beans

Cut the tops off the peppers and remove the core and any seeds. Place them in a baking dish. You might want to add some one calorie cooking spray to the bottom of the dish. This will prevent the peppers from sticking to the dish.

Cook quinoa in water according to package instructions. Meanwhile, drain a tin of black beans and rinse them thoroughly. Add the beans to a mixing bowl, along with finely diced red onion, sweetcorn, paprika, fresh coriander and tomato puree. Add the cooked quinoa. This makes the filling for our peppers. Stir to combine everything thoroughly, then use a spoon to transfer the filling to the peppers.

There is enough filling to fill 8-10 peppers depending on their size. Top them with some grated cheese, then bake them in the oven until the cheese melts and turns golden in color. The peppers will also get a nice wrinkle. This takes about 20-30 minutes.

Serve the stuffed peppers immediately.

What to serve stuffed peppers with

You can really go two ways with peppers. You can serve it with meat, and use the stuffed peppers as a side dish. I think slow cooker lemon chicken, slow cooker apricot chicken with thyme, and slow cooker pulled gammon are all great options. Alternatively, you could use the stuffed peppers with quinoa and black beans as the main course, and serve it with vegetable side dishes. A simple tomato and cucumber salad is great, or you can try honey sriracha brussels sprouts, oven roasted green beans, or garlic parmesan potato wedges. A good guacamole is always great with this flavor combination too.

Tips for quinoa and black bean stuffed peppers

• Leftover peppers can be stored in the fridge for up to 3 days. They can also be frozen. Thaw, then reheat them in the oven before serving.
• You can also make these peppers ahead. Fill the peppers and leave them in the fridge for up to 2 days. Add the cheese and cook them in the oven before serving for the best result.
• You can replace the black beans with any other beans. Black eyed beans, kidney beans or pinto beans will all taste lovely, just make sure to drain and rinse them before use.
• The filling is enough to fill 8-10 medium peppers. If you have any leftover filling, add some tomatoes and lettuce to is, and eat it as a salad!
• Make sure to use vegan cheese if you want this dish to be vegan and dairy-free.

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Stuffed peppers with quinoa and black beans

These stuffed peppers with quinoa and black beans are colorful, easy to make and an excellent, filling vegetarian dinner recipe.

Prep Time20 mins

Cook Time25 mins

5 from 1 vote

Course: Dinner, lunch, Main Course

Cuisine: International

Keyword: black beans, peppers, quinoa, sweetcorn, vegan, vegetarian

Servings: 8 peppers

Calories: 132kcal

Ingredients

• 8 peppers
• 200 g quinoa
• 150 g sweetcorn
• 1 tin (400 ml) black beans
• 1 red onion, finely diced
• 2 tsp paprika
• fresh coriander
• 2 tbsp tomato puree
• 50 g cheese, grated
• salt, pepper

Instructions

• Preheat the oven to 200°C / 180°C fan oven / 400°F.
• Rinse the quinoa thoroughly, and cook in water following the package instructions.
• Cut the top off of the peppers, and remove the insides. Place them in a casserole dish or on a baking tray.
• Drain and rinse the black beans. Add them to a mixing bowl.
• To the mixing bowl, add sweetcorn (drained if using tinned, and thawed if using frozen), finely diced rd onion, some fresh coriander ripped into pieces, tomato puree, paprika powder, and the cooked quinoa. Add some salt and pepper to taste.
• Use a spoon to add the quinoa filling to the peppers. Top the peppers with grated cheese, and place them in the oven.
• Leave the peppers to bake until the cheese has melted and turned golden. This takes about 20-30 minutes. Remove them from the oven and serve.

Notes

• Leftover peppers can be stored in the fridge for up to 3 days. They can also be frozen. Thaw, then reheat them in the oven before serving.
• You can also make these peppers ahead. Fill the peppers and leave them in the fridge for up to 2 days. Add the cheese and cook them in the oven before serving for the best result.
• You can replace the black beans with any other beans. Black eyed beans, kidney beans or pinto beans will all taste lovely, just make sure to drain and rinse them before use.
• The filling is enough to fill 8-10 medium peppers. If you have any leftover filling, add some tomatoes and lettuce to is, and eat it as a salad!
• Make sure to use vegan cheese if you want this dish to be vegan and dairy-free.

Print Recipe

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