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.

Spanish-style Stuffed Bell Peppers With Quinoa And Black Beans

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

  1. Cut the tops off the bell peppers and remove the seeds and membranes.
  2. In a large skillet, heat some olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
  3. Add the minced garlic, smoked paprika, cumin, and chili powder to the skillet. Cook for another 2 minutes.
  4. Stir in the cooked quinoa, black beans, and corn. Cook for 5 minutes, until heated through.
  5. Preheat the oven to 375°F (190°C).
  6. Stuff the bell peppers with the quinoa and black bean mixture. If using cheese, sprinkle it on top of the stuffed peppers.
  7. Place the stuffed peppers in a baking dish and cover with foil. Bake for 25 minutes.
  8. Remove the foil and bake for an additional 5 minutes, until the peppers are tender and the cheese is melted and bubbly.
  9. 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