organic black beans- O2 Living blog makers of organic cold-pressed fruit and vegetable Living Juice

Quinoa and Black Bean Stuffed Bell Peppers

Quinoa and Black Bean Stuffed Bell Peppers are a delightful, nutritious, and colorful meal perfect for any occasion. This dish is packed with protein, fiber, and an array of vitamins and minerals, making it a wholesome choice for a vegan diet. The combination of quinoa, black beans, and vegetables provides a satisfying and flavorful filling that will leave you feeling full and energized.

organic stuffed bell peppers- O2 Living blog makers of organic cold-pressed fruit and vegetable Living Juice

Prep Time

15 minutes

Cook Time

30 minutes

Organic Ingredient List

  • 4 large bell peppers (any color)
  • 1 cup quinoa
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup organic corn kernels (fresh or frozen)
  • 1 small red onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup diced tomatoes (fresh or canned)
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Fresh cilantro, chopped (optional, for garnish)
  • Lime wedges (optional, for serving)

Instructions

  1. Prepare the Quinoa: Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and water is absorbed. Fluff with a fork and set aside.

  2. Preheat the Oven: Preheat your oven to 375°F (190°C).

  3. Prepare the Bell Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Arrange the peppers in a baking dish, cut side up.

  4. Cook the Filling: In a large skillet, heat the olive oil over medium heat. Add the chopped red onion and garlic, and sauté until softened, about 5 minutes. Add the diced tomatoes, black beans, corn, cumin, paprika, chili powder, salt, and pepper. Stir to combine and cook for another 5 minutes. Add the cooked quinoa to the skillet and mix well.

  5. Stuff the Peppers: Spoon the quinoa and black bean mixture into each bell pepper, packing it firmly.

  6. Bake the Peppers: Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Remove the foil for the last 10 minutes of baking to allow the tops to brown slightly.

  7. Serve: Garnish the stuffed peppers with fresh cilantro and serve with lime wedges, if desired.

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