Black Bean and Quinoa Stuffed Peppers

Colorful bell peppers hold a warm, hearty filling of quinoa, black beans, sweet corn, and tomatoes, all spiced with cumin and a whisper of smoked paprika. Each pepper bakes until tender and slightly caramelized at the edges, while the filling stays fluffy and satisfying. A handful of fresh cilantro and a squeeze of lime brighten everything just before serving. This is the kind of meal that looks beautiful on the plate and tastes even better than it looks.

By TasteBuds

Recipe details

Yield
4 people
Prep time
20 minutes
Cook time
50 minutes
Total time
50 minutes

Ingredients

  • ¾ cup quinoa, uncooked, rinsed
  • 1½ cups vegetable broth (or water)
  • 4 large bell peppers (red, yellow, or orange work beautifully)
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 cup corn kernels (fresh, frozen (thawed), or canned (drained))
  • 1 (14.5 oz) can diced tomatoes (undrained)
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1½ tsp ground cumin
  • ½ tsp smoked paprika
  • ½ tsp chili powder (optional, for a little warmth)
  • ½ tsp salt (plus more to taste)
  • ¼ tsp black pepper, freshly ground
  • 1 tbsp olive oil (for sautéing)
  • ¼ cup fresh cilantro, chopped (for garnish)
  • 1 lime, cut into wedges (for serving)

Instructions

  1. Rinse ¾ cup quinoa under cold water in a fine-mesh strainer, swirling it around for about 30 seconds. This gets rid of any bitterness.
  2. Combine the rinsed ¾ cup quinoa and 1½ cups vegetable broth (or water) in a medium saucepan. Bring to a boil over medium-high heat, then reduce to low, cover with a lid, and simmer for 15 minutes until the liquid is absorbed and the quinoa is fluffy.
  3. While the quinoa cooks, dice 1 small yellow onion into small, even pieces.
  4. Mince 3 cloves garlic.
  5. Cut the tops off 4 large bell peppers and pull out the seeds and membranes. If the bottoms are wobbly, slice a very thin layer off so they stand upright, being careful not to cut through to the inside.
  6. When the quinoa is done, remove the pan from heat and let it sit, covered, for 5 minutes. Then fluff it with a fork.
  7. While the quinoa rests, heat 1 tbsp olive oil in a large skillet over medium heat. Add the diced 1 small yellow onion and cook, stirring occasionally, for 5 minutes until softened and starting to turn golden.
  8. Preheat your oven to 375°F (190°C).
  9. Add the minced 3 cloves garlic to the skillet with the onion and cook, stirring constantly, for 1 minute until fragrant.
  10. Stir in 1½ tsp ground cumin, ½ tsp smoked paprika, ½ tsp chili powder (if using), ½ tsp salt, and ¼ tsp black pepper. Cook for 30 seconds to toast the spices.
  11. Add 1 (15 oz / 425 g) can black beans, drained and rinsed, 1 cup (165 g) corn kernels, and 1 (14.5 oz / 410 g) can diced tomatoes (with their juices). Stir everything together and cook for 2 minutes to warm through.
  12. Remove the skillet from heat and fold in the cooked, fluffed quinoa until everything is evenly mixed. Taste and add more salt or pepper if needed.
  13. Stand the prepared 4 bell peppers upright in a baking dish. Spoon the quinoa-bean mixture into each pepper, packing it gently and mounding it slightly at the top.
  14. Pour about ¼ cup (60 ml) water into the bottom of the baking dish around the peppers. This creates a little steam to help them cook evenly.
  15. Cover the baking dish tightly with aluminum foil and bake for 30 minutes.
  16. Remove the foil and bake for another 10 minutes until the peppers are tender and the tops of the filling are lightly browned.
  17. While the peppers finish baking, chop ¼ cup (15 g) fresh cilantro and cut 1 lime into wedges.
  18. Take the peppers out of the oven and let them rest for 3 minutes. Scatter the chopped cilantro over the top and serve each pepper with a lime wedge on the side for squeezing.