Colorful bell peppers filled with a hearty black bean and quinoa mixture, topped with melted cheese. This nutritious vegetarian main is both satisfying and simple to prepare.
Recipe Details
Ingredients
- 4 large bell peppers (any color), tops cut and seeds removed
- 240ml cooked quinoa
- 400g can black beans, drained and rinsed
- 240ml chunky salsa
- 240ml shredded Mexican cheese blend
Instructions
-
Preheat oven to 190°C (375°F). Cut tops off 4 large bell peppers (any color) and remove seeds and membranes. If needed, trim bottoms slightly so peppers stand upright.
-
In a large bowl, combine cooked 240ml cooked quinoa, 400g can black beans, 240ml chunky salsa, and half of the 240ml shredded Mexican cheese blend. Mix well and season with salt and pepper to taste.
-
Stand peppers upright in a baking dish. Divide the quinoa mixture evenly among the peppers, packing it down gently.
-
Cover the dish tightly with foil and bake for 25-30 minutes, until peppers are tender but still hold their shape.
-
Remove foil and top each pepper with remaining cheese. Bake uncovered for 5-7 minutes until cheese is melted and bubbly.
-
Let cool for 5 minutes before serving. The filling will be very hot.
Tips
Pepper Selection: Choose peppers that are similar in size and can stand upright. Red, yellow, or orange peppers are sweeter than green.
Quinoa Prep: Use 80ml (1/3 cup) dry quinoa cooked in 160ml (2/3 cup) water to yield 240ml cooked. Cool before mixing with other ingredients.
Make It Vegan: Omit cheese or use vegan cheese alternative. The peppers are still delicious and the beans provide plenty of protein.
Salsa Options: Use mild, medium, or hot salsa based on preference. Fresh pico de gallo works wonderfully too.
Make-Ahead: Assemble peppers up to 24 hours ahead, cover, and refrigerate. Add 10 minutes to baking time if cooking from cold.
Serving Suggestions: Garnish with sour cream, avocado slices, cilantro, or hot sauce. Serve with a simple green salad or tortilla chips.