Description
A vibrant and easy-to-make dish of bell peppers stuffed with a flavorful mixture of quinoa, black beans, cheese, and roasted red pepper sauce, perfect for weeknight dinners.
Ingredients
Scale
- 4 large bell peppers, de-seeded and cut in half lengthwise
- 2 cups cooked quinoa
- 1 cup canned black beans, drained and rinsed
- 1 cup pasta sauce (roasted garlic flavor)
- 1/2 cup cheddar cheese, plus more for topping
- 1/4 cup cilantro, coarsely chopped, plus more for topping
- 1/2 cup finely chopped bell pepper tops
- Salt and pepper to taste
- Optional: sour cream or Greek yogurt for topping
Instructions
- Preheat your oven to 350 degrees F and prepare a baking dish.
- Cook quinoa according to package directions using vegetable broth.
- In a large bowl, mix cooked quinoa, black beans, chopped bell pepper tops, cheese, pasta sauce, cilantro, salt, and pepper.
- Pack each bell pepper half with the filling.
- Arrange stuffed peppers in the baking dish and cover with aluminum foil.
- Bake for 25 to 30 minutes until peppers are tender.
- Remove foil, add more cheese, and bake uncovered for 5 more minutes.
- Let the peppers rest for 5 minutes, then top with cilantro and optional sour cream or yogurt.
Notes
These stuffed peppers can be made ahead and refrigerated for up to 24 hours before baking. They also freeze well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 pepper half
- Calories: 385
- Sugar: 7g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 10g
- Protein: 17g
- Cholesterol: 20mg