Stuffed Bell Peppers with Quinoa and Black Beans

A colorful, nutritious, and delicious dish perfect for a wholesome dinner. These stuffed bell peppers combine fluffy quinoa, protein-packed black beans, and fresh vegetables, making it both satisfying and healthy.

Ingredients (Serves 4)

• 4 large bell peppers (any color)
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 can (400g) black beans, drained and rinsed
• 1 cup corn kernels (fresh, canned, or frozen)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 2 tbsp olive oil
• 1 cup shredded cheese (cheddar or mozzarella) — optional for topping
• Fresh cilantro or parsley, chopped (for garnish)
• Salt and pepper to taste

Instructions

1. Prepare the Peppers

• Preheat your oven to 180°C (350°F).
• Slice the tops off the bell peppers and remove seeds and membranes.
• Lightly brush the peppers with olive oil and place them upright in a baking dish.

2. Cook the Quinoa

• In a medium pot, bring vegetable broth to a boil.
• Add quinoa, reduce heat to low, cover, and cook for about 15 minutes or until the liquid is absorbed.
• Fluff with a fork and set aside.

3. Make the Filling

• Heat olive oil in a skillet over medium heat.
• Sauté onion and garlic until fragrant, about 2 minutes.
• Add corn, black beans, cooked quinoa, cumin, smoked paprika, salt, and pepper.
• Stir well and cook for another 3–4 minutes.

4. Stuff and Bake

• Spoon the quinoa mixture into each bell pepper, filling to the top.
• If using cheese, sprinkle it on top.
• Cover loosely with foil and bake for 25 minutes.
• Remove foil and bake for another 10 minutes to slightly brown the tops.

5. Serve

• Garnish with fresh cilantro or parsley.
• Serve warm with a side salad or crusty bread.

Chef’s Tip: You can make this dish ahead of time and reheat it for a quick and healthy lunch the next day.