Dinner
Peppers Stuffed with Quinoa and Black Beans
These stuffed peppers are a vegan and gluten-free dish, healthy and tasty. Filled with quinoa, black beans, corn and spices, they're perfect for a nourishing and colorful dinner.
Total time: ⏱ 1 hr🍽 3 servingsDifficulty: MediumPreparation time: Not specifiedCooking time: Not specified
Nutritional values have not been calculated for this recipe.
Three colorful stuffed peppers (red, orange, yellow) filled with quinoa, black beans and tomatoes, garnished with fresh parsley, served on a platter white.
Ingredients
- 3 peppers (red, orange, yellow)
- 1 cup cooked quinoa
- 1 can (400g) black beans, drained and rinsed
- 1/2 cup corn (fresh or frozen)
- 1/2 cup tomatoes crushed
- 1/4 cup chopped red onion
- 1 clove garlic, chopped
- 1 tbsp. ground cumin
- 1/2 tsp. of smoked paprika
- Salt and pepper to taste
- 2 tbsp chopped fresh coriander (for garnish)
Preparation steps
- Preheat the oven to 190°C (375°F). Cut the peppers in half lengthwise and remove the seeds. Place pepper halves, cut side up, in a baking dish.
- In a large bowl, combine cooked quinoa, black beans, corn, crushed tomatoes, red onion, garlic, cumin, smoked paprika, salt and pepper.
- Stuff each pepper half with quinoa and bean mixture black.
- Add a splash of water to the baking dish (about 1/4 cup) to prevent the peppers from drying out.
- Bake for 30 to 40 minutes, or until the peppers are tender and the garnish is heated through.
- Garnish with chopped fresh cilantro before serving.
Chef’s tip
For an extra touch of flavor, you can add a little grated vegan cheese on top of the peppers during the last 10 minutes of cooking. Serve with a fresh green salad for a complete meal.
