Black Bean Quinoa Stuffed Peppers
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
40 mins
-
Total Time
1 hr
-
Servings
4 servings
-
Calories
377 kcal
-
Course
Main Course, Lunch, Dinner
-
Cuisine
American
Black Bean Quinoa Stuffed Peppers
Description
This recipe begins by roasting cubed sweet potatoes with olive oil, salt, and pepper. Simultaneously, bell pepper halves are prepared with oil and salt and roasted alongside the potatoes. Quinoa is cooked separately with sautéed onions and garlic in olive oil, simmered in vegetable broth with a mixture of cumin, paprika, black pepper, cayenne, and cinnamon for layered seasoning. Black beans are added to the quinoa mixture before it is spooned into the roasted pepper halves. The stuffed peppers are then topped with mozzarella cheese and baked until the cheese melts and the peppers are tender.
The flavor features a subtle heat from cayenne with aromatic spices and a slight sweetness from the sweet potatoes. The combination of the soft roasted vegetables and tender quinoa filling makes these stuffed peppers filling and wholesome.
They can be served as a main vegetarian entrée or a generous side. Variations in seasoning or pepper colors add personal touches. The recipe supports prepping components ahead of time and offers instructions for storing and reheating leftovers, including freezing cooked stuffed peppers safely.
Ingredients
- 1 sweet potato about ½ lb, medium
- 4 bell pepper 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 onion finely chopped
- 2 cloves garlic finely minced
- 1 ½ cups vegetable broth regular sodium
- ¾ cup quinoa rinsed and drained
- 1 cup black beans rinsed and drained, canned
- 1 ½ tsp. cumin
- ½ tsp. paprika
- ½ tsp. black pepper
- ⅛-¼ tsp. cayenne pepper to taste
- ⅛ tsp. cinnamon
- 1 cup mozzarella cheese shredded
- 1 lime juice
- cilantro finely chopped
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
- Roast sweet potatoes and prepare filling one day ahead; refrigerate until ready to assemble and bake.
- Store leftover stuffed peppers in an airtight container in the fridge for 4-5 days; freeze cooked peppers for up to 3 months.
- Reheat frozen stuffed peppers by baking at 350°F until heated through or by using a microwave for quicker warming.
- One serving consists of two bell pepper halves.
- Use a variety of bell pepper colors for added visual appeal.
- Customize the filling spice level by adjusting cayenne, chili powder, red pepper flakes, or adding hot sauce.
- Experiment with different spice blends such as Cajun or Italian to vary the flavor profile.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
