South America Vegetarian Recipes

Taste of home-Quinoa and Black Bean Stuffed Bell Peppers Recipe

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Vegetarian – South America

Quinoa and Black Bean Stuffed Bell Peppers Recipe

Introduction: Indulge in the vibrant flavors of South America with these Quinoa and Black Bean Stuffed Bell Peppers. This dish combines the nutty richness of quinoa, the earthy goodness of black beans, and the aromatic blend of South American spices, all enclosed within beautifully roasted bell peppers. Not only is this recipe a feast for the eyes, but it also offers a wholesome and nutritious meal that’s perfect for lunch or dinner. Whether you’re a vegetarian, a health-conscious eater, or simply looking to try something new, these stuffed bell peppers are sure to satisfy your taste buds.


  • Choosing Bell Peppers: Select bell peppers that are firm, shiny, and have vibrant colors. Red, yellow, and orange peppers work best for this recipe due to their sweet flavor and appealing presentation.
  • Prepping Quinoa: Rinse the quinoa thoroughly before cooking to remove its natural bitterness. Use a fine-mesh strainer for this step.
  • Roasting Peppers: If you prefer a softer texture, you can pre-roast the bell peppers in the oven at 400°F (200°C) for about 15-20 minutes before stuffing them. This step is optional.
  • Customize Spices: Feel free to adjust the spices according to your preference. You can make it spicier with a dash of cayenne pepper or add a smoky flavor with paprika.
  • Cheese Topping: For an extra layer of flavor, sprinkle grated cheese (like cheddar or Monterey Jack) on top of the stuffed peppers during the last few minutes of baking.

Cooking Time:

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour


  • 4 large bell peppers (red, yellow, or orange)
  • 1 cup quinoa, rinsed and drained
  • 2 cups vegetable broth or water
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • Salt and pepper, to taste
  • 1 cup diced tomatoes (canned or fresh)
  • 1/2 cup chopped fresh cilantro or parsley
  • 2 tablespoons olive oil
  • Juice of 1 lime
  • Optional toppings: sour cream, avocado slices, shredded cheese


  1. Prepare the Bell Peppers:
    • Preheat the oven to 375°F (190°C).
    • Cut the tops off the bell peppers and remove the seeds and membranes. Rinse the peppers and set them aside.
  2. Cook Quinoa:
    • In a medium saucepan, heat 1 tablespoon of olive oil over medium heat.
    • Add the chopped onion and garlic. Sauté until translucent and fragrant.
    • Add the quinoa and toast it for 1-2 minutes, stirring frequently.
    • Pour in the vegetable broth or water and bring to a boil.
    • Reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork.
  3. Prepare the Filling:
    • In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, ground cumin, smoked paprika, chili powder, salt, and pepper. Mix well.
  4. Stuff the Peppers:
    • Lightly drizzle the inside of the bell peppers with olive oil and season with a pinch of salt.
    • Stuff the bell peppers with the quinoa and black bean mixture, pressing down gently to pack the filling.
  5. Bake the Stuffed Peppers:
    • Place the stuffed bell peppers in a baking dish. If the peppers aren’t standing upright, you can trim a small portion off the bottom to make a flat base.
    • Cover the baking dish with aluminum foil and bake for 25-30 minutes, or until the peppers are tender.
  6. Serve:
    • Remove the stuffed bell peppers from the oven and let them cool slightly.
    • Drizzle lime juice over the top and sprinkle with chopped cilantro or parsley.
    • Serve the stuffed bell peppers with optional toppings like sour cream, avocado slices, and shredded cheese.

Enjoy the explosion of flavors and colors in every bite of these Quinoa and Black Bean Stuffed Bell Peppers!

(Note: Cooking times may vary based on individual ovens and stove settings. Make sure to keep an eye on the stuffed peppers while baking.)

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