Black Bean and Quinoa Stuffed Pepper

These Quinoa and Black Bean Stuffed Red Peppers are a colorful, satisfying meal that's perfect for a busy weeknight or meal prep. Packed with fiber, plant-based protein, and wholesome ingredients, they'll keep you feeling full and energized.

Course Main Course

Cuisine Mediterranean, vegetarian

Keyword quinoa, red pepper, vegan

Prep Time 30

Cook Time 1

Servings

Calories 221kcal

Ingredients

3 red bell peppers washed, seeds removed, and cut in half
1 T. olive oil
½ c. onion, chopped fine
1- 15 oz can of black beans, rinsed
1 c. quinoa
2 c. water
½ c. scallions
2 clove garlic
2 oz canned green chiles
1 T cumin
Salt and pepper to taste.
½ c provolone cheese

Instructions

Preheat oven to 400 degrees.
Cook 1 cup of quinoa in 2 cups of water until tender.
Wipe down peppers with olive oil, place them on a baking sheet, and put them in a preheated 400-degree oven for 10 minutes.
Remove from the oven and set aside.
In a large sauté pan, sauté onions and scallions for 3-5 minutes, add garlic and sauté for another minute.
In a large bowl, mix together quinoa, black beans, chiles, sauteed vegetables, and cumin.
Add 1 T of olive oil to a baking dish and arrange peppers evenly on the dish. Evenly divide quinoa mixture among peppers.
Top with 1T. shredded cheese and bake in a 350- degree oven for 25-30 minutes until heated through and bubbly.
Remove from oven, and garnish with remaining green onions.

Notes

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Tip

These stuffed peppers are easy to customize with your favorite vegetables, herbs, or spices.

For an extra boost of protein, top with a sprinkle of feta cheese or a dollop of plain Greek yogurt before serving.

Leftovers reheat beautifully, making them an excellent choice for lunch the next day.

Serve with a crisp green salad or fresh fruit for a balanced, nourishing meal.

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Dietitian's Tip
Pairing beans with quinoa provides a satisfying combination of protein and fiber that helps support steady energy and keeps you feeling full longer.

Nutrition