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Sweet Peppers Recipe​

Stuffed Sweet Peppers with Quinoa and Black Beans

These stuffed sweet peppers are a delicious and healthy meal that combines the sweetness of bell peppers with the richness of quinoa and black beans. Perfect for a vegetarian dinner or a nutritious side dish, they are flavorful, filling, and easy to prepare. Whether served as a main course or as a side, this recipe is sure to impress.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large sweet bell peppers any color
  • 1 cup quinoa rinsed
  • 1 can black beans drained and rinsed
  • 1 cup corn kernels frozen or fresh
  • 1/2 cup diced tomatoes
  • 1/2 teaspoon cumin
  • 1/4 teaspoon paprika
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 1/4 cup shredded cheese optional
  • Fresh cilantro optional, for garnish

Equipment

  • Baking dish
  • Knife and chopping board
  • Large saucepan or skillet
  • Spoon or spatula
  • Aluminum foil (optional)

Method
 

  1. Prepare the Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the sweet peppers and remove the seeds and membranes. Set them aside.
  2. Cook the Quinoa: In a large saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce the heat to low, and cover. Let it simmer for about 15 minutes, or until all the water is absorbed and the quinoa is tender.
  3. Prepare the Filling: In a large skillet, heat the olive oil over medium heat. Add the diced tomatoes, corn, black beans, cumin, and paprika. Stir to combine and cook for about 5 minutes, allowing the flavors to meld.
  4. Mix the Filling: Add the cooked quinoa to the skillet with the vegetable mixture and season with salt and pepper. Stir well to combine.
  5. Stuff the Peppers: Carefully spoon the quinoa mixture into the hollowed-out sweet peppers. Pack the filling tightly but gently.
  6. Bake: Place the stuffed peppers in a baking dish and cover with aluminum foil. Bake in the preheated oven for 30 minutes.
  7. Finish: If using cheese, remove the foil after 30 minutes and sprinkle shredded cheese on top of each stuffed pepper. Return the peppers to the oven for an additional 5-10 minutes, or until the cheese is melted and bubbly.
  8. Serve: Remove from the oven and garnish with fresh cilantro if desired. Serve hot.

Notes

  • Customization: Feel free to swap out the black beans for other beans like kidney or pinto beans. You can also add other vegetables like zucchini, spinach, or mushrooms to the filling.
  • Make-Ahead: These stuffed peppers can be prepared ahead of time. You can stuff the peppers, cover them, and refrigerate them for up to 24 hours before baking.
  • Serving Suggestions: This dish pairs well with a side salad or steamed vegetables for a complete meal. If you want to add a bit of heat, try adding some chili flakes or hot sauce to the filling.
  • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. They can also be frozen for up to 3 months. To reheat, bake at 350°F (175°C) until heated through.
  • Sweet Peppers Recipe​