Go Back
Healthy Quinoa Stuffed Bell Peppers Recipe | Vegetarian Meal Prep

Healthy Quinoa and Black Bean Stuffed Peppers

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 4

Ingredients
  

  • 4 large bell peppers halved and seeds removed
  • 1 cup quinoa rinsed
  • 2 cups vegetable broth for cooking quinoa
  • 15 oz black beans canned, rinsed and drained
  • 14.5 oz diced tomatoes canned, undrained
  • 2 tbsp taco seasoning or a mix of cumin and chili powder
  • 1 cup shredded cheddar cheese divided
  • 1/4 cup sour cream for garnish
  • 1 medium avocado diced, for garnish
  • 2 tbsp cilantro freshly chopped, for garnish

Instructions
 

  • Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
  • In a medium saucepan, combine the 1 cup of rinsed quinoa and 2 cups of vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork.
  • In a large mixing bowl, combine the cooked quinoa, 15 oz of black beans, 14.5 oz of diced tomatoes with their juices, 2 tbsp of taco seasoning, and 1/2 cup of the shredded cheddar cheese. Mix thoroughly.
  • Arrange the 4 halved bell peppers in the prepared baking dish, cut side up. Spoon the quinoa and black bean mixture generously into each pepper cavity.
  • Cover the baking dish tightly with aluminum foil and bake for 30 minutes, or until the peppers are tender.
  • Remove the foil, sprinkle the remaining 1/2 cup of cheddar cheese over the stuffed peppers, and bake for an additional 5 to 7 minutes until the cheese is melted and bubbly.
  • Serve warm, garnished with 1/4 cup of sour cream, 1 medium diced avocado, and 2 tbsp of freshly chopped cilantro.