Dinner / Mexican-inspired
Black Bean Quinoa Stuffed Peppers
Bell peppers bake around a quinoa, black bean and sweetcorn filling with smoky spices. Finish with lime and cilantro.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 20 minutes
- Cook
- 35 minutes
- Total
- 55 minutes
- Serves
- 4
Gather your ingredients
Everything you need.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Heat the oven to 200°C (400°F). Cook quinoa according to its packet.
Mix quinoa, beans, tomatoes, sweetcorn, oil, cumin, paprika and salt.
Place peppers cut-side up in a dish and fill generously. Pour 100 ml water into the dish and cover.
Bake for 25 minutes, uncover and bake for 10 minutes until peppers are tender. Finish with lime juice and cilantro.
0 of 4 steps complete
A little kitchen know-how
- Choose peppers that sit flat or nestle them together in the dish.
Make it yours & keep it well
Replace quinoa with cooked brown rice.
Storage: Refrigerate for 3 days or freeze for 2 months.
Estimated nutrition per serving
390 kcal
Approximate figures; brands, portions and substitutions change the result.
Good things to know
How should I store leftovers?
Refrigerate for 3 days or freeze for 2 months.
Can I adapt this plant-based recipe?
Replace quinoa with cooked brown rice.
Keep the good food coming.
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