Stuffed Bell Peppers with Quinoa and Black Beans

 

 

🌶️🥬 A vibrant and satisfying plant-based dish, full of flavor, fiber, and color — perfect for lunch or dinner!

Ingredients

🌱 Serves 4

• 4 large bell peppers (any color), halved and deseeded

• 1 tbsp olive oil

• 1 small red onion, chopped

• 2 garlic cloves, minced

• 1 cup cooked quinoa

• 1 cup cooked black beans (or 1 can, rinsed and drained)

• 1 tomato, diced (or ½ cup canned diced tomatoes)

• 1 tsp cumin

• ½ tsp smoked paprika

• Salt & pepper, to taste

• 2 tbsp fresh cilantro or parsley, chopped

• Optional: lime wedges, avocado slices, or vegan cheese for topping

Instructions

🍽️ Total time: 40 minutes

1. Preheat oven:
   Preheat your oven to 190°C (375°F). Place the bell pepper halves in a baking dish, cut side up.

2. Prepare the filling:
   Heat olive oil in a pan over medium heat. Sauté onion and garlic for 2–3 minutes. Add quinoa, black beans, tomato, cumin, paprika, salt, and pepper. Cook for 5–7 minutes, stirring occasionally. Stir in fresh herbs at the end.

3. Stuff the peppers:
   Spoon the filling evenly into each bell pepper half. Cover the dish with foil.

4. Bake:
   Bake for 25–30 minutes, until peppers are tender. Uncover during the last 5 minutes for a slightly roasted top.

5. Serve:
   Top with avocado, a squeeze of lime, or a sprinkle of vegan cheese if desired. Serve warm.

🛒 Prep Tip

Make the filling in advance and store in the fridge for quick midweek assembly.

🧡 Perfect Pairing

Enjoy with a crisp green salad or a refreshing cucumber-lime cooler.

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