Image for illustration onlyStuffed Bell Peppers with Quinoa and Black Beans
A vibrant and stunning dish featuring fresh vegetables stuffed with a rich quinoa and black bean filling, seasoned with deep and zesty Mexican spices. The interplay between the peppers' subtle sweetness and a molten cheese gratin offers a balanced, satisfying culinary experience rich in premium plant-based protein. It is an ideal centerpiece for family gatherings or an impressive side, delivering the authentic essence of Central American cuisine.
- Prep
- 10 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish or a similar-sized casserole dish.
- 2Place the bell pepper halves in the prepared baking dish, cut side up. Bake for 15-20 minutes, or until slightly softened.
- 3While the bell peppers are baking, prepare the filling. In a large skillet, heat the olive oil over medium heat. Add the chopped onion, and cook for 3-4 minutes, until softened. Add the garlic, and cook for another 1 minute, until fragrant.
Nutrition
- Calories
- 325
- Protein
- 18g
- Carbs
- 10.3g
Chef tips
To keep the peppers tender yet firm, bake them covered with foil for the first 20 minutes; the steam helps the quinoa absorb the flavors without drying out the filling. For a richer dish, sprinkle some shredded cheese or a vegan alternative on top during the last 10 minutes. Kids will love helping fill these colorful peppers with a small spoon!
Culinary reasoning
A vibrant and stunning dish featuring fresh vegetables stuffed with a rich quinoa and black bean filling, seasoned with deep and zesty Mexican spices. The interplay between the peppers' subtle sweetness and a molten cheese gratin offers a balanced, satisfying culinary experience rich in premium plant-based protein. It is an ideal centerpiece for family gatherings or an impressive side, delivering the authentic essence of Central American cuisine.