Electric Diet · https://electricdiet.com/quinoa-stuffed-peppers-with-black-beans

Quinoa Stuffed Peppers with Black Beans

Bell peppers filled with a cumin-spiced mix of quinoa, black beans, corn and tomatoes, baked until tender.

Developed by the ElectricDiet team

Prep
20 min
Cook
45 min
Total
1 hr 5 min
Makes
4 servings

Ingredients

4 servings
  • 4 bell peppers, large, any color
  • 1 cup quinoa, rinsed
  • 2 cup vegetable broth
  • 1 tbsp olive oil
  • 1 yellow onion, diced
  • 2 clove garlic, minced
  • 1 can black beans, 15 oz, drained and rinsed
  • 1 cup frozen corn
  • 1 can diced tomatoes, 14.5 oz, drained
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • ½ tsp salt
  • 2 tbsp fresh parsley, chopped

Method

  1. Bring the quinoa and broth to a boil in a saucepan. Cover, lower the heat and simmer for 15 minutes, until the liquid is absorbed. Rest 5 minutes, then fluff with a fork.
  2. Heat the oven to 375°F (190°C). Cut the tops off the peppers and remove the seeds. Stand them upright in a baking dish, trimming the bottoms if needed so they don't tip over.
  3. Heat the olive oil in a skillet over medium heat. Cook the onion for 5 minutes, then add the garlic, cumin and chili powder and stir for 1 minute.
  4. Stir in the cooked quinoa, black beans, corn, tomatoes and salt.
  5. Pack the filling into the peppers. Add 1/4 cup water to the dish, cover with foil and bake for 25 minutes. Uncover and bake 5 to 10 minutes more, until the peppers are tender.
  6. Top with parsley and serve.

Food safety and storage