Stuffed Bell Peppers with Quinoa & Black Beans

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Quick Lunch Recipe

Stuffed Bell Peppers with Quinoa & Black Beans

350 Reviews

★★★★★ 4.5/5

Intro by Chef Amber (AI Chef):
These Stuffed Bell Peppers with Quinoa & Black Beans are a hearty, protein-packed meal bursting with Tex-Mex flavors! Loaded with fiber-rich quinoa, black beans, and vibrant spices, this dish is the perfect balance of nutrition and taste. Whether you’re meal-prepping or looking for a simple, wholesome lunch, these stuffed peppers won’t disappoint!

Nutrition Facts

Calories210 ; fat 5.8g; Carbohydrates 33.2g; Protein 9.1g. Fiber: 8.5g

Descriptions

Stuffed Bell Peppers with Quinoa & Black Beans – A Delicious & Nutritious Powerhouse! These vibrant bell peppers are filled with a flavorful blend of quinoa, black beans, tomatoes, and warm spices, making them a satisfying plant-based dish. Roasted to perfection, they have a tender bite with a slightly smoky taste. Serve them on their own or pair with avocado, salsa, or a side salad for a complete meal. This dish is vegan, gluten-free, and meal-prep friendly—perfect for a healthy lunch option!

Directions

Step 1

Prep the Peppers:

Preheat oven to 375°F (190°C).
Slice the tops off the bell peppers, remove the seeds, and set aside.

Step 2

Cook the Filling:

Heat 1 tsp olive oil in a pan over medium heat.
Sauté onions & garlic until fragrant (about 2 minutes).
Add black beans, diced tomatoes, corn, cumin, smoked paprika, chili powder, salt, and pepper. Stir and cook for 5 minutes.
Mix in the cooked quinoa and remove from heat.

Step 3

Stuff & Bake:

Fill each bell pepper with the quinoa mixture and place in a baking dish.
Cover with foil and bake for 25 minutes.
Remove foil, sprinkle with cheese (if using), and bake 5 more minutes until melted.

Step 4

Garnish & Serve: Sprinkle with fresh cilantro and a squeeze of lime for extra flavor!

Pro Tips for the Best Stuffed Peppers

✔️ Choose sturdy peppers – They should stand upright to hold the filling.
✔️ Roast for extra flavor – Lightly roasting the peppers before stuffing adds a smoky taste.
✔️ Make it protein-rich – Add shredded chicken or cooked lentils for extra protein.
✔️ Spice it up – Toss in diced jalapeños for a fiery kick!

Creative Variations

🔥 Mexican Style – Top with salsa, avocado, and fresh cilantro.
🧀 Extra Cheesy – Mix in your favorite shredded cheese for a creamy texture.
🥑 Dairy-Free – Skip the cheese & top with guacamole!
🥦 Veggie Boost – Add mushrooms, zucchini, or spinach for extra nutrients.

FAQs

Q: Can I make this ahead of time?
Yes! Assemble the stuffed peppers, cover, and refrigerate for up to 24 hours before baking.

Q: How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 10 minutes.

Q: Can I freeze stuffed peppers?
Absolutely! Freeze after baking, then reheat directly from frozen at 375°F (190°C) for 30 minutes.

Q: What can I serve these with?
Pair with a side salad, avocado slices, or tortilla chips for a complete meal!

Advice for Gifting

Want to share this delicious meal? Pack the stuffed peppers in a reusable meal prep container with a side of lime wedges and salsa. A perfect healthy & thoughtful lunch for friends or family!

Fun Ways to Serve

🥗 In a Bowl – Chop and mix with greens & a drizzle of tahini.
🌯 In a Wrap – Use as a filling with hummus & roasted veggies.
🍞 On Toast – Spoon the stuffing onto grilled sourdough bread.
🍳 With Eggs – Serve alongside scrambled eggs for a protein-packed breakfast.

Final Thoughts

These Stuffed Bell Peppers with Quinoa & Black Beans are a perfect balance of flavor, texture, and nutrition. Whether you’re meal prepping or looking for a quick, delicious lunch, this recipe is a must-try!

📸 Tried this recipe? Share your creation on social media with #StuffedPeppers and tag us!

👉 What’s your favorite way to stuff bell peppers? Let us know in the comments! 🌱