Go Back
In today’s fast-paced world, the pursuit of healthy eating can often feel overwhelming. However, incorporating vibrant vegetables into meals offers not only a feast for the eyes but also a plethora of health benefits. One dish that exemplifies this concept beautifully is the Colorful Quinoa & Black Bean Stuffed Peppers. This recipe stands out for its stunning presentation and its impressive nutrient profile, making it an ideal choice for families, meal preppers, and anyone striving to maintain a healthy lifestyle.

One-Pan Quinoa and Black Bean Stuffed Peppers

Elevate your healthy eating game with Colorful Quinoa & Black Bean Stuffed Peppers. This vibrant dish combines protein-packed quinoa and hearty black beans, all nestled in fresh bell peppers. Bursting with flavors and nutrients, it's perfect for families and meal preppers alike. Enjoy a colorful explosion of taste and nutrition that’s easy to prepare and visually appealing. Discover the health benefits and creative possibilities of this delicious recipe today!
Print Recipe Pin Recipe

Ingredients
  

4 large bell peppers (any color)

1 cup quinoa, rinsed

2 cups vegetable broth

1 can (15 oz) black beans, drained and rinsed

1 cup corn (fresh, frozen, or canned)

1 cup diced tomatoes (fresh or canned)

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

Salt and pepper to taste

1 cup shredded cheese (cheddar or Mexican blend)

Juice of 1 lime

Fresh cilantro, chopped (for garnish)

Instructions
 

Prepare the Quinoa: In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and fluff with a fork.

    Mix the Filling: In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, ground cumin, smoked paprika, garlic powder, lime juice, salt, and pepper. Stir well to combine ingredients.

      Prepare the Peppers: Preheat the oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. If needed, trim the bottom of each pepper to help them stand upright, but be careful not to create holes.

        Stuff the Peppers: Place the prepared peppers upright in a large baking dish. Generously fill each pepper with the quinoa and black bean mixture, packing it down gently. Top each stuffed pepper with a portion of the shredded cheese.

          Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

            Serve and Garnish: Once baked, remove from the oven and let cool slightly. Garnish with fresh cilantro before serving. Enjoy your vibrant, nutritious one-pan meal!

              Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4