Black Bean Quinoa Stuffed Peppers
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
20 mins
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Total Time
1 hr
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Servings
4 servings
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Calories
377 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
American
Black Bean Quinoa Stuffed Peppers
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These Quinoa Stuffed Peppers are full of hearty black beans, roasted sweet potatoes, and tons of Mexican spices for the best vegetarian dinner recipe! They're perfect for Meatless Monday or an easy meal-prep recipe.
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Ingredients
- 1 medium sweet potato about ½ lb.
- 4 bell peppers cut in half, seeds removed
- 3 Tbsp. olive oil divided (sweets, peps, onions)
- 2 tsp. salt divided (½ peppers, ½ sweets, 1 in quinoa)
- ¾ cup onions finely chopped
- 2 cloves garlic finely minced
- 1 ½ cups vegetable broth regular sodium
- ¾ cup quinoa rinsed and drained
- 1 cup canned black beans rinsed and drained
- 1 ½ tsp. cumin
- ½ tsp. paprika
- ½ tsp. pepper
- ⅛-¼ tsp. cayenne pepper to taste
- ⅛ tsp. cinnamon
- 1 cup mozzarella cheese shredded
- 1 lime juice
- cilantro finely chopped
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Instructions
- Roast the Potatoes: Preheat the oven to 400 degrees. Peel and cut sweet potato into ½-inch cubes. Place on a parchment paper-lined baking dish and drizzle with 1 tablespoon of oil. Sprinkle with ½ teaspoon salt and ¼ teaspoon black pepper. Spread out in a single layer and bake in the preheated oven for 15 minutes.
- Prepare the Peppers: Cut bell peppers in half, remove the seeds and membranes, and drizzle all of the insides with 1 tablespoon of oil and sprinkle with ½ teaspoon salt.
- Roast the Peppers: Once the potatoes are partially cooked, move them to one side of the baking sheet and add the bell pepper halves, cut side-down. Bake in the preheated oven for 10-15 minutes, or until the potatoes are cooked through.
- Cook the Quinoa: Add the remaining tablespoon of oil to a medium-sized saucepan along with the diced onion. Sauté for 2-3 minutes, or until tender. Add the minced garlic and continue sauteing for another 30 seconds, or until fragrant. Pour vegetable broth into the pot and turn heat to high. Once boiling, reduce heat to low and add the quinoa. Give it a stir, cover the pot with a lid, and cook for 15-20 minutes, or until quinoa is light and fluffy.
- Make the Filling: Add the rinsed and drained beans, roasted sweet potatoes, cumin, paprika, black pepper, cayenne pepper, and remaining 1 teaspoon of salt. Mix until just combined, being careful not to mash the sweet potatoes.
- Stuff the Peppers and Cook: Fill each bell pepper half until it is heaping, but not overflowing. Sprinkle cheese over the top and return to the oven for another 5-10 minutes, or until the cheese is melted. Serve with a squeeze of fresh lime juice and a sprinkle of finely chopped cilantro. Enjoy!
Notes
- Prep-Ahead Instructions:
- Roast the sweet potatoes and make the filling the day before and keep in the fridge. Roast the peppers, and stuff, and finish baking the next day.
- Storage Directions:
- Keep leftover peppers in an airtight container in the refrigerator for up to 4-5 days. You can store leftover filling separate if you haven't stuffed the peppers or you have extra. Freeze fully cooked stuffed peppers in a freezer-safe airtight container for up to 3 months To reheat, bake in a 350°F oven until heated through. You can also quickly warm them up in the microwave.
- Recipe Tips
- One serving is 2 bell pepper halves.
- Add some color. Choose different varieties of bell peppers when making this dish.
- Skip the can. Make your own Instant Pot Black Beans.
- Customize it. Add a little or a lot of the cayenne pepper, or even chili powder or red pepper flakes depending on your taste preference. Top with hot sauce if desired.
- Change it up. Switch the spices and go with Cajun seasoning flavors or try Italian seasoning.
Nutrition Information
Show Details
Calories
377kcal
(19%)
Carbohydrates
41g
(14%)
Protein
13g
(26%)
Fat
19g
(29%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Cholesterol
22mg
(7%)
Sodium
1692mg
(71%)
Potassium
780mg
(22%)
Fiber
10g
(40%)
Sugar
10g
(20%)
Vitamin A
12525IU
(251%)
Vitamin C
163mg
(181%)
Calcium
225mg
(23%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 377 kcal
% Daily Value*
| Calories | 377kcal | 19% |
| Carbohydrates | 41g | 14% |
| Protein | 13g | 26% |
| Fat | 19g | 29% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 22mg | 7% |
| Sodium | 1692mg | 71% |
| Potassium | 780mg | 17% |
| Fiber | 10g | 40% |
| Sugar | 10g | 20% |
| Vitamin A | 12525IU | 251% |
| Vitamin C | 163mg | 181% |
| Calcium | 225mg | 23% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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