Spanish-style Stuffed Bell Peppers With Quinoa And Black Beans
These Spanish-style stuffed bell peppers are a delicious and nutritious meal that's perfect for a weeknight dinner. Packed with quinoa, black beans, and flavorful Spanish spices, these stuffed peppers are sure to be a hit with the whole family.
Ingredients
- 4 large bell peppers, any color
- 1 cup cooked quinoa
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
- Fresh cilantro, for garnish
Instructions
- Cut the tops off the bell peppers and remove the seeds and membranes.
- In a large skillet, heat some olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
- Add the minced garlic, smoked paprika, cumin, and chili powder to the skillet. Cook for another 2 minutes.
- Stir in the cooked quinoa, black beans, and corn. Cook for 5 minutes, until heated through.
- Preheat the oven to 375°F (190°C).
- Stuff the bell peppers with the quinoa and black bean mixture. If using cheese, sprinkle it on top of the stuffed peppers.
- Place the stuffed peppers in a baking dish and cover with foil. Bake for 25 minutes.
- Remove the foil and bake for an additional 5 minutes, until the peppers are tender and the cheese is melted and bubbly.
- Garnish with fresh cilantro before serving.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 12g
- Carbohydrates
- 45g
- Fat
- 8g
Supplies
Large skillet Baking dish
Tools
Knife Cutting board Oven
Serving suggestions
Serve the stuffed peppers with a side of Spanish rice and a green salad for a complete meal.
Tips & tricks
For a spicier version, add a diced jalapeño to the quinoa and black bean mixture.
Cost
$10