📝 About This Recipe
This vibrant dish marries the protein-packed power of fluffy quinoa with the earthy richness of black beans, all nestled within tender-crisp bell pepper shells. Drawing inspiration from the bold flavors of the American Southwest, each bite is infused with smoky cumin, bright lime, and a hint of chipotle heat. It is a wholesome, colorful masterpiece that proves vegetarian main courses can be both deeply satisfying and visually stunning on any dinner table.
🥗 Ingredients
The Peppers
- 6 pieces Large Bell Peppers (any color, tops removed and seeded)
- 1 tablespoon Extra Virgin Olive Oil (for brushing)
The Protein and Grain Filling
- 1 cup Quinoa (rinsed thoroughly)
- 2 cups Vegetable Broth (low sodium)
- 1 can Black Beans (15 oz, drained and rinsed)
- 1 cup Frozen Sweet Corn (thawed)
- 1/2 cup Red Onion (finely diced)
- 3 cloves Garlic (minced)
Spices and Aromatics
- 1 teaspoon Ground Cumin
- 1 teaspoon Smoked Paprika
- 1/2 teaspoon Chili Powder
- 1/4 cup Fresh Cilantro (chopped)
- 1 tablespoon Lime Juice (freshly squeezed)
- 1.5 cups Monterey Jack Cheese (shredded and divided)
- to taste Kosher Salt and Black Pepper
For Garnish
- 1 piece Avocado (diced)
- 1/4 cup Greek Yogurt or Sour Cream (for dolloping)
- 2 pieces Green Onions (thinly sliced)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with olive oil or non-stick spray.
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2
In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Fluff with a fork and set aside.
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3
While the quinoa cooks, prepare the bell peppers. Slice off the tops (reserve them if you like) and remove the seeds and ribs. If the peppers don't stand upright, slice a tiny sliver off the bottom to level them, being careful not to cut a hole.
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4
In a large skillet, heat a tablespoon of olive oil over medium heat. Sauté the diced red onion for 4-5 minutes until translucent. Add the minced garlic and cook for another 60 seconds until fragrant.
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5
Stir in the cooked quinoa, black beans, corn, cumin, smoked paprika, and chili powder. Mix well to combine and heat through for about 3 minutes.
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6
Remove the skillet from heat. Stir in the lime juice, fresh cilantro, and 1 cup of the shredded Monterey Jack cheese. Season generously with salt and pepper to taste.
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7
Spoon the quinoa mixture into each bell pepper, pressing down gently to pack the filling tightly to the top.
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8
Place the stuffed peppers upright in the prepared baking dish. Pour 1/4 cup of water into the bottom of the dish; this creates steam to help the peppers soften.
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9
Cover the dish tightly with aluminum foil. Bake for 30 minutes. This ensures the peppers cook through without burning the filling.
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10
Remove the foil and sprinkle the remaining 1/2 cup of cheese over the tops of the peppers. Bake uncovered for an additional 10-15 minutes, or until the peppers are tender and the cheese is bubbly and golden brown.
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11
Let the peppers rest for 5 minutes before serving. This allows the filling to set so it doesn't tumble out when sliced.
💡 Chef's Tips
For the best texture, always rinse your quinoa in a fine-mesh sieve to remove the bitter saponin coating. If you prefer a softer pepper, you can par-boil the empty pepper shells for 3 minutes before stuffing them. To make this recipe vegan, simply omit the cheese or use a high-quality plant-based shred and swap the yogurt garnish for extra avocado. Leftover filling is delicious! Save any extra to use as a base for a burrito bowl or a taco salad the next day. Check for doneness by piercing the side of a pepper with a paring knife; it should slide in with little resistance.
🍽️ Serving Suggestions
Serve with a side of chilled watermelon salad with lime and mint to balance the warm spices. Pair with a crisp, cold Mexican lager or a bright Sauvignon Blanc. A dollop of homemade salsa verde adds a beautiful acidity that cuts through the richness of the cheese. Serve alongside a simple green salad dressed with a honey-lime vinaigrette. For extra indulgence, drizzle with a smoky chipotle crema or a quick garlic aioli.