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Cheesy Quinoa Black Bean Stuffed Bell Peppers
Cheesy Quinoa Black Bean Stuffed Bell Peppers
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Prep Time:
10 minutes
Cook Time:
70 minutes
Total Time:
80 minutes
Cheesy quinoa & black bean stuffed peppers with cheddar, green onions & cumin. Delicious twist on a classic dish.
Ingredients:
  • 6 large bell peppers, any color
  • 1 cup uncooked quinoa (white or red or both)
  • Salt
  • 1 15-ounce can black beans, drained
  • 4 cups grated sharp cheddar cheese, 2 cups for stuffing, 2 cups for topping
  • 3 to 4 green onions, finely sliced
  • 1 teaspoon ground cumin
  • 1/2 cup loosely packed fresh cilantro, chopped (optional)
Instructions:
  • To cook the quinoa, combine 1 cup of quinoa, 2 cups of water, and 1/2 teaspoon of salt in a medium saucepan. Bring to a boil, cover, and simmer for 15 minutes. Remove from heat, let sit covered for 10 minutes, then spread out in a baking dish to cool.
  • Prepare the bell peppers: Cut off the top 1/2 to 1 inch of the bell peppers and scoop out the core and seeds. Optionally, finely chop the extracted bell pepper pieces for the filling. Fill a large pot with an inch of water and set up a steamer rack. Arrange the pepper shells, cut side up, on the rack. Steam the peppers covered for 5 to 10 minutes until they start to soften.
  • Prepare the filling by mixing cooked quinoa, drained black beans, 2 cups of grated cheddar cheese, most of the green onion (keeping some for topping), cumin, and cilantro (optional) in a large bowl.
  • Fill the bell peppers generously with the prepared stuffing, packing and mounding it inside. Place 1/4 cup of water at the base of the peppers.
  • Bake: Cover with aluminum foil. Bake at 350°F for 35 minutes. Uncover, sprinkle remaining 2 cups of cheese and return to oven until melted, about 5 to 10 minutes. Sprinkle with remaining finely sliced green onions before serving.

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