Stuffed peppers with quinoa and black beans

5 from 1 vote

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

Prep Time20

Cook Time25

Course: Dinner, lunch, Main Course

Cuisine: International

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

Servings: peppers

Calories: 167kcal

Author: Tonje

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.

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.