Stuffed Bell Peppers with Quinoa & Black Beans
Stuffed peppers are one of those dinners that look like a lot of effort but secretly come together quickly. The stuffing — quinoa, black beans, corn, and salsa, lifted by smoked paprika and cumin — can be made ahead and even served on its own as a side. The peppers soften in the oven while the filling warms through, and a sprinkle of vegan cheese on top melts into golden bubbly patches. Serve them straight from the baking dish with extra salsa and a dollop of vegan sour cream.
Ingredients
- ☐ Bell peppers — 4 large, any color, tops cut off and seeds removed
- ☐ Quinoa — 3/4 cup dry
- ☐ Black beans — one 15 oz can, drained and rinsed
- ☐ Corn kernels — 1 cup, fresh or frozen
- ☐ Salsa — 1/2 cup, plus more for serving
- ☐ Yellow onion — 1/2, diced
- ☐ Garlic — 2 cloves, minced
- ☐ Smoked paprika — 1 teaspoon
- ☐ Ground cumin — 1 teaspoon
- ☐ Chili powder — 1/2 teaspoon
- ☐ Vegan shredded cheese — 1/2 cup
- ☐ Fresh cilantro — for garnish
- ☐ Lime — 1, wedges for serving
- ☐ Olive oil — 1 tablespoon
- ☐ Sea salt
Nutrition Facts
Per serving · 4 servings total
Instructions
Tap a step to mark it complete as you cook.
Preheat oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the peppers standing upright.
Cook the quinoa: combine with 1 1/2 cups water and a pinch of salt in a saucepan. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes. Let stand covered for 5 minutes, then fluff with a fork.
In a large skillet, heat olive oil over medium heat. Add the diced onion and cook for 5 minutes until softened. Add the garlic, smoked paprika, cumin, and chili powder, and cook for 60 seconds until fragrant.
Stir in the black beans, corn, and salsa. Cook for 2-3 minutes until heated through. Remove from heat and fold in the cooked quinoa. Season with salt to taste.
Stand the peppers upright in the prepared baking dish. Spoon the filling generously into each pepper, packing it down slightly and mounding on top. Pour 1/4 cup of water into the bottom of the dish to create steam.
Cover the dish tightly with foil and bake for 30 minutes. Remove the foil, sprinkle the vegan cheese over the peppers, and bake uncovered for another 5-7 minutes until the cheese is melted and the peppers are tender when pierced with a knife.
Let rest for 5 minutes before serving. Top with fresh cilantro and serve with extra salsa and lime wedges.
Recipe notes
The filling can be made up to 2 days ahead. Stuff and bake the peppers just before serving.
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