Black Bean Stuffed Peppers
Sweet roasted bell peppers filled with black beans, quinoa, salsa, and melted cheese. A hearty vegetarian dinner that’s flexible enough for weeknights and meal prep.
Ingredients
- 6 bell peppers halved lengthwise and seeds removed
- 1 cup cooked quinoa
- 1 cup black beans cooked or canned, drained and rinsed
- ¾ cup shredded Mexican cheese blend for filling
- ¼ cup shredded Mexican cheese blend for topping
- ½ to 1 cup salsa
- ¼ cup pickled jalapeños chopped
- 1 sweet onion diced
- 6 garlic cloves minced
- 1 teaspoon salt
- 1 teaspoon ground cumin
- ½ teaspoon cayenne pepper
Instructions
- Preheat oven to 400°F (205°C) and line a baking sheet with parchment paper.
- Cook quinoa according to package instructions and set aside.1 cup cooked quinoa
- Heat a skillet over medium heat and sauté the diced onion with salt until softened.1 sweet onion, 1 teaspoon salt
- Add garlic, cumin, and cayenne and cook briefly until fragrant.6 garlic cloves, 1 teaspoon ground cumin, ½ teaspoon cayenne pepper
- In a large bowl combine quinoa, black beans, jalapeños, salsa, onion mixture, and most of the cheese.1 cup black beans, ½ to 1 cup salsa, ¼ cup pickled jalapeños, ¾ cup shredded Mexican cheese blend
- Arrange bell pepper halves on the prepared baking sheet and fill each with the mixture.6 bell peppers
- Top with the remaining cheese.¼ cup shredded Mexican cheese blend
- Bake 30–35 minutes until peppers are tender and cheese is melted and bubbling.
Notes
Nutrition facts are automatically calculated using an online tool and should be considered best estimates.
Nutrition
Calories: 98kcalCarbohydrates: 15gProtein: 6gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gCholesterol: 6mgSodium: 462mgPotassium: 317mgFiber: 4gSugar: 5gVitamin A: 2109IUVitamin C: 79mgCalcium: 135mgIron: 1mg
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