As the demand for nutritious and protein-rich vegetarian meals continues to rise, quinoa and black bean stuffed peppers emerge as a delectable solution to satisfy both the palate and nutritional needs.
In this blog post, I share a simple yet savory recipe that combines the goodness of quinoa and black beans with the vibrant embrace of bell peppers. Join me on a culinary journey that promises a high-protein vegetarian dinner without compromising on flavor or simplicity.
- 4 large bell peppers (any color)
- 1 cup quinoa, rinsed and drained
- 2 cups vegetable broth or water
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup diced tomatoes
- 1 cup diced red onion
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
Preheat the Oven: Preheat your oven to 375°F (190°C).
Prepare the Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. If needed, trim the bottoms slightly to make them stand upright in a baking dish.
Cook the Quinoa: In a saucepan, bring the vegetable broth or water to a boil. Add the quinoa, lower the heat to low, cover, and simmer for around 20 minutes, or until the quinoa is cooked and the liquid has dried up. Use a fork to fluff the quinoa and set aside.
Prepare the Filling: In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, red onion, minced garlic, cumin, chili powder, smoked paprika, salt, and pepper. Mix well until all ingredients are evenly incorporated.
Stuff the Peppers: Stuff each bell pepper with the quinoa and black bean mixture, pressing down gently to pack the filling.
Bake: Place the stuffed peppers in a baking dish. If there’s any extra filling, you can scatter it around the peppers. Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes or until the peppers are tender.
Cheese Topping: Remove the aluminum foil and sprinkle shredded cheese over each stuffed pepper. Return the dish to the oven and bake for 10 more minutes or until the cheese melts.
Serve: Carefully remove the stuffed peppers from the oven. Garnish with chopped cilantro and serve hot. Squeeze fresh lime juice over the peppers just before eating for an added burst of flavor.
Enjoy: These quinoa and black bean stuffed peppers are a delightful and nutritious meal on their own. Pair them with a side salad or a dollop of Greek yogurt for an extra touch of freshness.
Incorporating quinoa and black bean stuffed peppers into your menu not only satisfies the craving for a high-protein vegetarian dinner but also adds a burst of flavors and nutrients to your plate. You can also explore more delightful recipes at Zen and Spice. Whether you’re in search of fast and healthy weeknight dinners or high-protein vegetarian options, I’ve got you covered. Explore Zen and Spice for culinary inspiration that focuses on combining health with deliciousness.