Smoky Chipotle-Black Bean Stuffed Quinoa Peppers

Indulge in the vibrant flavors of Smoky Chipotle-Black Bean Stuffed Quinoa Peppers, a dish that beautifully marries health and taste. Each bell pepper is filled with a delightful mixture of quinoa, black beans, and smoky chipotle, creating a satisfying meal that’s as colorful as it is nutritious.

This recipe is perfect for a weeknight dinner or meal prep, as it can be made ahead and reheated easily. The smoky chipotle adds a depth of flavor that elevates the humble stuffed pepper to a new level, making it a crowd-pleaser for vegetarians and meat-lovers alike.

Smoky Chipotle-Black Bean Stuffed Quinoa Peppers

Serves: 4 Prep Time: 15 minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 320 calories 9g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

INGREDIENTS

• 4 large bell peppers
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn (fresh or frozen)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1-2 tablespoons adobo sauce (from chipotle peppers)
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 cup shredded cheese (optional)
• Fresh cilantro for garnish

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes until quinoa is fluffy.
4. In a skillet, heat a tablespoon of oil over medium heat. Sauté onions and garlic until fragrant and translucent, about 3-4 minutes.
5. Add the black beans, corn, adobo sauce, smoked paprika, cumin, salt, and pepper to the skillet. Stir to combine and heat through for about 5 minutes.
6. Mix the cooked quinoa into the bean mixture until well incorporated.
7. Stuff each bell pepper with the quinoa-black bean mixture, packing it in tightly. If desired, top with shredded cheese.
8. Place the stuffed peppers in a baking dish, add a splash of water to the bottom of the dish, cover with foil, and bake for 25 minutes.
9. Remove the foil and bake for an additional 5-10 minutes until the peppers are tender and cheese is bubbly.
10. Garnish with fresh cilantro before serving.

Notes

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.

For added texture, consider mixing in some corn or diced tomatoes into the quinoa mixture. If you want to spice things up, increase the amount of chipotle or add a pinch of cayenne pepper. These stuffed peppers can be stored in an airtight container in the fridge for up to 3 days, making them a great option for meal prep.

Reheat these peppers in the oven for best results, ensuring they are warmed through without drying out. Top with a dollop of Greek yogurt or avocado slices for a creamy finish.