Stuffed Bell Peppers with Quinoa and Black Beans
Vibrant green bell peppers filled with a hearty, spiced mixture of quinoa, black beans, and sweetcorn, then topped with melted Mexican cheese. A satisfying and colourful meal that works just as well for a weeknight dinner as it does for entertaining.
Ingredients
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Black Beansβ 400 g π§ 500 ml π₯ 2β cup
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Quinoaβ 177.4 g π§ 236.6 ml π₯ 1 cup
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Sweetcornβ 212.9 g π½ 1Β½ pcs
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Olive Oilβ 13.6 g π§ 14.8 ml π₯ 1 tbsp
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Green Pepperβ 600 g π« 4 pcs
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Diced Tomatoesβ 400 g None
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Onionβ 150 g π§ 1 pcs
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Shredded Mexican Cheeseβ 15 g π§ 15 ml π₯ 1 tbsp
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Garlicβ 10 g π§ 2 pcs
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Cuminβ 2.5 g 1ΒΌ pcs
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Chili Powderβ 1.2 g π§ 2.5 ml π₯ Β½ tsp
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Smoked Paprikaβ 1.2 g β pcs
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Pepperβ 1 g 1 pcs
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Cilantroβ 5 g ΒΌ pcs
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Saltβ 3 g π§ 2.5 ml π₯ Β½ tsp
Total nutrition
2658 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Preheat your oven to 190Β°C (375Β°F). Lightly grease a large baking dish (approximately 23Γ33 cm). Halve the bell peppers lengthways, remove the seeds, and place them cut side up in the prepared dish. Bake for 15β20 minutes, until slightly softened.
- While the peppers are baking, prepare the filling. Heat 15 ml of olive oil in a large skillet over medium heat. Add the finely diced onion and cook for 3β4 minutes until softened, then add the minced garlic and cook for a further 1 minute until fragrant.
- Stir in 185 g of cooked quinoa, the drained black beans, 150 g of sweetcorn, the can of diced tomatoes, 2 g of ground cumin, 1 g of chilli powder, 1 g of smoked paprika, salt, and pepper. Cook for 5β7 minutes until everything is heated through. Remove from the heat and stir in 115 g of the shredded Mexican cheese.
- Remove the par-baked peppers from the oven and carefully spoon the quinoa and black bean filling into each pepper half, pressing it in firmly. Sprinkle the remaining 55 g of shredded cheese evenly over the tops.
- Return the stuffed peppers to the oven and bake for a further 15β20 minutes, until the cheese is melted and bubbling and the peppers are fully tender. Allow to cool for 5 minutes before serving, then garnish generously with freshly chopped cilantro.
Source:
TheMealDB
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