Quinoa and Black Bean Stuffed Peppers

Bell peppers baked until tender and filled with quinoa, black beans, corn, tomatoes, and spices. A hearty vegan dinner for weeknights.

Instructions

1. 1

   Heat the oven to 375°F (190°C). Slice the tops off the bell peppers, remove the seeds and membranes, and trim a very thin slice from the bottoms only if needed so they stand upright without tipping.

2. 2

   Arrange the peppers upright in a baking dish that holds them snugly. Add a splash of water to the dish, cover loosely with foil, and bake for 10 minutes to give them a head start while you make the filling.

3. 3

   Meanwhile, heat the olive oil in a skillet over medium heat. Add the onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent.

4. 4

   Add the garlic, diced tomatoes, cumin, chili powder, salt, and black pepper. Cook over medium heat for 2-3 minutes, stirring, until the tomatoes lose some of their excess moisture and the mixture smells fragrant.

5. 5

   Remove the skillet from the heat and stir in the cooked quinoa, black beans, corn, and cilantro. Mix until evenly combined, then taste and add a little more salt if needed; the filling should taste well seasoned before it goes into the peppers.

6. 6

   Carefully remove the peppers from the oven and spoon the filling into each one, packing it in gently and mounding it slightly on top. If any filling is left over, scatter it around the peppers in the dish.

7. 7

   Cover the dish again with foil and bake for 15 minutes at 375°F (190°C). Uncover and bake for 5 more minutes, until the peppers are tender when pierced with a knife and the filling is hot all the way through.

8. 8

   Let the peppers rest for 5 minutes before serving. Serve hot, with any baked filling from the dish spooned alongside.

Tips for the Best Quinoa and Black Bean Stuffed Peppers

• If your quinoa is freshly cooked, let it steam off for a few minutes before mixing the filling so it does not make the peppers watery.
• Drained canned tomatoes or fresh seeded tomatoes work better than very juicy tomatoes, which can thin the filling too much.
• For a spicier version, add 1 finely chopped jalapeño with the onion or a pinch of cayenne with the spices.
• If the peppers start browning before they are tender, cover them again and bake a little longer until a knife slides in easily.
• These can be assembled a day ahead and refrigerated unbaked; add about 5 extra minutes to the covered baking time if baking from cold.

Storage and Reheating

Refrigerate leftover stuffed peppers in an airtight container for up to 4 days. Reheat in a 350°F (175°C) oven, covered, for 15-20 minutes, or microwave until hot throughout. They can also be frozen for up to 2 months; thaw overnight in the fridge before reheating for the best texture.

Frequently Asked Questions

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