This is for the days when you want to put together a quick meal with very little ingredients and with easy-to-grab pantry and grocery items. It is also good for you. Veggies, grains, and legumes equals fiber, proteins, and nutrients! There’s also cheese in there for the calcium… just kidding. I put cheese on anything. It’s delicious.
Okay, if you look at my most recent recipes, which included a whole lot of desserts, pasta, and noodles, you would know that my December has not been a healthy one. That’s only showing what I put on the blog and it’s not even Christmas yet. Basically, my month has been like that line from that one R. Kelly song where he goes, “My mind is tellin' me no but my body, my body's tellin' me yes.” Just that one line. Not the rest of the song.
Anyway, quinoa and black bean stuffed bell peppers was just what I needed and it is so, so delish. I felt pretty good afterwards.
Now onto the recipe.
Preheat the oven to 350 degrees F. Line a 9 x 13 baking dish with parchment paper. Prepare your ingredients.
In a large bowl, mix together the filling ingredients.
Fill each bell pepper half with filling. Place in the baking dish, cover with aluminum foil, and bake for 25-30 minutes.
Top with additional toppings if you would like.
Serve immediately. Enjoy!
Quinoa and Black Bean Stuffed Bell Peppers
Active time: 10 minutes Total time: 1 hour Servings: 4
- 4 large bell peppers, de-seeded; tops cut and chopped for the filling; the peppers cut in half lengthwise to hold the filling
- 2 cups cooked quinoa
- 1 cup canned black beans, drained and rinsed
- 1 cup pasta sauce (I used roasted garlic flavour)
- ¼ cup cilantro, coarsely chopped, plus more for topping
- ½ cup cheddar cheese, plus more for topping
- Salt and pepper to taste
- Optional: sour cream or Greek yogurt as topping
- Preheat your oven at 350 degrees F. Line a 9 x 13 baking dish with parchment paper.
- Cook quinoa according to package directions.
- In a large bowl, mix together the cooked quinoa, black beans, chopped bell pepper tops, cheese, pasta sauce, cilantro, salt, and pepper.
- Pack each bell pepper with the filling. Place beside one another in the baking dish, cover with aluminum foil, and bake for 25-30 minutes, until peppers are tender.
- Top with additional cheese, cilantro, sour cream, and/or Greek yogurt if you would like. Serve immediately.
- My quinoa took about 20 minutes to make. Your total time may be more or less depending on the package directions.
- Recipe inspired and adapted from Damn Delicious’ Quinoa Stuffed Bell Peppers