Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Stuffed Bell Peppers with Quinoa, Black Beans, and Spicy Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 36 reviews

These Stuffed Peppers with Quinoa offer a flavorful, nutritious, and satisfying meal featuring quinoa, black beans, spinach, and a melty cheesy topping. Perfectly baked and broiled, these peppers provide a spicy and wholesome dinner option that’s easy to prepare and full of vibrant colors and textures.

  • Total Time: 40 minutes
  • Yield: 8 stuffed pepper halves (serves 4)

Ingredients

Quinoa Base

  • ¾ cup dry quinoa (white or tri-colored blend)
  • 1.5 cups water

Peppers

  • 4 medium bell peppers, stem and seeds removed, cut into halves (any color)
  • 1 tablespoon olive oil

Filling

  • 15 ounce can black beans, rinsed and drained
  • 1 ounce taco seasoning
  • 1 cup fresh spinach, cut into ribbons
  • 5-6 ounces cheese (pepper jack, cheddar, colby jack, or other spicy cheese), shredded

Instructions

  1. Cook Quinoa: Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and 1.5 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer until all water is absorbed and quinoa is tender, about 15 minutes. Remove from heat and fluff with a fork.
  2. Preheat Oven and Prepare Peppers: While quinoa cooks, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Lightly rub the outside of the pepper halves with olive oil to promote roasting and place them cut side up on the baking sheet.
  3. Mix Filling: In a large bowl, combine the cooked quinoa, rinsed black beans, taco seasoning, fresh spinach ribbons, and 4-5 ounces of the shredded cheese. Mix thoroughly until well incorporated.
  4. Stuff Peppers: Divide the quinoa and bean filling evenly among the pepper halves, gently pressing the mixture in to fill them well but without overpacking.
  5. Bake Peppers: Place the baking sheet with stuffed peppers into the oven and bake for 20 minutes to soften the peppers and warm the filling.
  6. Broil Cheese Topping: After baking, remove the peppers from the oven and switch the oven to broil. Sprinkle the remaining 1-2 ounces of cheese evenly over the top of each stuffed pepper. Place under the broiler for 2-4 minutes, watching closely, until the cheese is bubbly and golden melted.
  7. Serve: Remove from oven carefully and serve hot. Enjoy your delicious stuffed peppers fresh from the oven!

Notes

  • Use any color bell peppers for visual variety and flavor preference.
  • The taco seasoning can be homemade or store-bought; adjust quantity for desired spice level.
  • To reduce sodium, choose a low-sodium canned black beans or rinse canned beans thoroughly.
  • For vegan option, substitute cheese with a plant-based cheese or omit entirely.
  • Quinoa can be cooked ahead of time and refrigerated to save preparation time.
  • Keep an eye on peppers during broiling to prevent burning of cheese.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/stuffed-bell-peppers-with-quinoa-black-beans-and-spicy-cheese-recipe/