Quinoa and Black Bean Stuffed Bell Peppers
An easy, healthy vegetarian recipe that is quick to put together. Sweet bell peppers are filled with fibre and protein-rich quinoa and black beans.
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.
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!
- 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.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 471