Recipes
Dinner

Black bean and quinoa stuffed peppers

Bell peppers filled with quinoa, black beans, corn and salsa, baked under melted mozzarella.

Black bean and quinoa stuffed peppers

Vegetarian Budget High protein

Prep
15 min
Cooking
30 min

Per serving

669 kcal

Protein
39 g
Carbs
96 g
Fat
18 g
Fibre
22 g

In these plans

Ingredients

4 servings

Check every ingredient for allergies and intolerances, and read product labels. Health and safety

  • Quinoa, dry, rinsed 200 g ≈ 1 ¼ cups
  • Red bell pepper, halved lengthwise and seeded 1.2 kg
  • Olive oil 1 ½ tbsp 20 g
  • Onion, chopped 160 g ≈ 1 cup
  • Garlic, minced 4 cloves 10 g
  • Ground cumin 1 ½ tbsp
  • Chili powder 3 tsp
  • Canned black beans, drained, rinsed 480 g ≈ 2 ¾ cups
  • Frozen corn kernels, thawed 200 g ≈ 1 ½ cups
  • Salsa 1 ¼ cups 320 g
  • Salt ¼ tsp
  • Part-skim mozzarella, shredded 200 g
  • Plain Greek yogurt (0%) 200 g ≈ 1 cup
  • Fresh cilantro, chopped 20 g ≈ 1 ¼ cups

Steps

  1. Preheat the oven to 200°C (400°F).
  2. Bring the quinoa and 100 ml water to a boil, then cover and simmer over low heat for 15 minutes, until the water is absorbed.
  3. Meanwhile, set the pepper halves cut side up in a baking dish, cover with foil and bake for 10 minutes to soften.
  4. Heat the oil in a skillet over medium heat and cook the onion for 4 minutes, then add the garlic, cumin and chili powder and stir 30 seconds.
  5. Stir in the quinoa, black beans, corn, salsa and salt.
  6. Fill the peppers with the mixture, top with the mozzarella and bake uncovered for 15 minutes, until the cheese is melted and golden.
  7. Serve topped with the yogurt and cilantro.

Tip: Fill the peppers up to a day ahead and bake them straight from the fridge, adding 5 minutes.

No pork or alcohol. Choose halal meat if you eat halal. Nutrition is worked out from USDA FoodData Central values and is an estimate.

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