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Hearty Quinoa and Black Bean Stuffed Bell Peppers

Two halves of colorful Vegetarian Stuffed Bell Peppers Dinner, one yellow and one red, filled with quinoa, black beans, and corn.
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A satisfying, plant-based main dish featuring bell peppers filled with a savory mixture of quinoa, black beans, corn, and spices.

Ingredients

Scale
  • 4 large bell peppers (any color)
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 cup cooked quinoa
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup frozen corn kernels
  • 1 (14.5 ounce) can diced tomatoes, drained
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon dried oregano
  • 1/2 cup vegetable broth
  • 1/2 cup shredded vegan cheese alternative (optional)
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a baking dish.
  2. Cut the bell peppers in half lengthwise and remove the seeds and membranes. Place the pepper halves cut-side up in the prepared baking dish.
  3. Heat the olive oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  4. Add the minced garlic and cook for 1 minute more until fragrant.
  5. Stir in the cooked quinoa, black beans, corn, drained diced tomatoes, chili powder, cumin, and oregano. Cook for 3 minutes, stirring frequently.
  6. Pour in the vegetable broth and bring the mixture to a simmer. Cook until most of the liquid is absorbed, about 5 minutes. Season with salt and pepper.
  7. Spoon the quinoa mixture evenly into the bell pepper halves.
  8. Pour about 1/4 cup of water into the bottom of the baking dish to prevent sticking.
  9. Cover the baking dish tightly with aluminum foil. Bake for 30 minutes.
  10. Remove the foil. If using, sprinkle the vegan cheese over the tops of the peppers. Bake uncovered for another 10 to 15 minutes, or until the peppers are tender and the filling is heated through.

Notes

  • For a gluten-free option, ensure your vegetable broth is certified gluten-free.
  • You can substitute brown rice or lentils for the quinoa if desired. Adjust cooking time slightly if using uncooked grains.
  • Add a dash of hot sauce to the filling for extra heat.

Nutrition

Find it online: https://savoryskies.com/vegetarian-stuffed-bell-peppers-dinner/