Stuffed Bell Peppers with Quinoa and Black Beans

Stuffed Bell Peppers with Quinoa and Black Beans

“This is the kind of dinner that looks like you put in way more effort than you did. The peppers are the vessel and the filling is flexible — I’ve used leftover rice, different beans, varying spices. This quinoa and black bean version is my go-to because the quinoa absorbs the flavours beautifully.”

What You’ll Need

• 4 large bell peppers (red, orange, or yellow)
• 1 cup quinoa, cooked
• 1 can black beans, drained
• 1 cup frozen corn, thawed
• 1 can diced tomatoes, drained
• 1 tsp cumin
• 1 tsp smoked paprika
• ½ tsp chili powder
• Salt and pepper
• 1 cup grated cheese (cheddar or Monterey Jack)
• Fresh coriander and lime to serve

Let’s Cook — Step by Step

1. Step 1 — Preheat oven to 190°C.
2. Step 2 — Slice the tops off the peppers and remove seeds and membranes. Stand them upright in a baking dish.
3. Step 3 — Mix cooked quinoa, black beans, corn, diced tomatoes, cumin, smoked paprika, chili powder, half the cheese, salt, and pepper.
4. Step 4 — Stuff the mixture into each pepper, pressing down firmly. Mound it up — be generous.
5. Step 5 — Scatter remaining cheese over the tops.
6. Step 6 — Add a small splash of water to the base of the baking dish — this steams the peppers from the bottom.
7. Step 7 — Cover with foil and bake 30 minutes. Remove foil and bake another 10–15 minutes until the peppers are tender and the cheese is golden and bubbling.
8. Step 8 — Serve with fresh coriander and a squeeze of lime.

Kitchen Tip: Standing the peppers in a muffin tin keeps them upright perfectly if your baking dish isn’t cooperating.

Made with fresh ingredients & kitchen love ♥ — meozmedia.com