Description
These Quinoa and Black Bean Stuffed Bell Peppers are a hearty and healthy vegetarian dish perfect for a nutritious dinner. Packed with protein-rich quinoa, fiber-filled black beans, and flavorful roasted garlic pasta sauce, this recipe combines wholesome ingredients baked inside sweet bell pepper halves, topped with melted cheddar cheese for an irresistible finish.
Ingredients
Scale
Vegetables
- 4 large bell peppers, halved lengthwise and de-seeded (tops chopped for filling)
Filling
- 2 cups cooked quinoa
- 1 cup canned black beans, drained and rinsed
- 1 cup pasta sauce (roasted garlic recommended)
- ¼ cup chopped cilantro, plus more for topping
- ½ cup shredded cheddar cheese, plus extra for topping
- Salt and pepper to taste
Optional Toppings
- Sour cream or Greek yogurt for serving
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to get it ready for baking the stuffed peppers.
- Prepare the Filling: In a large bowl, combine the cooked quinoa, drained black beans, pasta sauce, chopped bell pepper tops, chopped cilantro, and half a cup of shredded cheddar cheese. Season the mixture with salt and pepper to your taste and mix thoroughly.
- Stuff the Peppers: Arrange the halved and de-seeded bell peppers in a baking dish, placing them cut side up. Spoon the prepared quinoa and bean filling evenly into each pepper half.
- Add Cheese and Cover: Sprinkle additional shredded cheddar cheese over the stuffed peppers, then cover the baking dish with foil to allow the filling to cook evenly and maintain moisture.
- Bake the Peppers: Bake the covered peppers in the preheated oven for 25 to 30 minutes. After this time, remove the foil and bake uncovered for an additional 5 to 10 minutes until the cheese on top is bubbly and golden brown.
- Garnish and Serve: Once baked, garnish the peppers with extra chopped cilantro and, if desired, add a dollop of sour cream or Greek yogurt before serving for extra creaminess and flavor.
Notes
- Use roasted garlic pasta sauce for richer flavor.
- To make this dish vegan, substitute cheddar cheese with a vegan cheese alternative and omit sour cream or use a plant-based option.
- Quinoa should be cooked and cooled prior to preparing the filling.
- Feel free to add spices like cumin or chili powder to the filling for extra heat and depth.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
