Black Bean Quinoa Stuffed Peppers
These Quinoa Stuffed Peppers are full of hearty black beans, roasted sweet potatoes, and tons of Mexican spices for the best vegetarian dinner recipe! They're perfect for Meatless Monday or an easy meal-prep recipe.
Servings: 4 servings
Ingredients
- 1 medium sweet potato about ½ lb.
- 4 bell peppers cut in half, seeds removed
- 3 Tbsp. olive oil divided (sweets, peps, onions)
- 2 tsp. salt divided (½ peppers, ½ sweets, 1 in quinoa)
- ¾ cup onions finely chopped
- 2 cloves garlic finely minced
- 1 ½ cups vegetable broth regular sodium
- ¾ cup quinoa rinsed and drained
- 1 cup canned black beans rinsed and drained
- 1 ½ tsp. cumin
- ½ tsp. paprika
- ½ tsp. pepper
- ⅛-¼ tsp. cayenne pepper to taste
- ⅛ tsp. cinnamon
- 1 cup Mozzarella cheese shredded
- 1 lime juice
- Cilantro finely chopped
Instructions
- Roast the Potatoes: Preheat the oven to 400 degrees. Peel and cut sweet potato into ½-inch cubes. Place on a parchment paper-lined baking dish and drizzle with 1 tablespoon of oil. Sprinkle with ½ teaspoon salt and ¼ teaspoon black pepper. Spread out in a single layer and bake in the preheated oven for 15 minutes.1 medium sweet potato, 3 Tbsp. olive oil, 2 tsp. salt, ½ tsp. pepper
- Prepare the Peppers: Cut bell peppers in half, remove the seeds and membranes, and drizzle all of the insides with 1 tablespoon of oil and sprinkle with ½ teaspoon salt.4 bell peppers, 3 Tbsp. olive oil, 2 tsp. salt
- Roast the Peppers: Once the potatoes are partially cooked, move them to one side of the baking sheet and add the bell pepper halves, cut side-down. Bake in the preheated oven for 10-15 minutes, or until the potatoes are cooked through.
- Cook the Quinoa: Add the remaining tablespoon of oil to a medium-sized saucepan along with the diced onion. Sauté for 2-3 minutes, or until tender. Add the minced garlic and continue sauteing for another 30 seconds, or until fragrant. Pour vegetable broth into the pot and turn heat to high. Once boiling, reduce heat to low and add the quinoa. Give it a stir, cover the pot with a lid, and cook for 15-20 minutes, or until quinoa is light and fluffy.3 Tbsp. olive oil, ¾ cup onions, 2 cloves garlic, 1 ½ cups vegetable broth, ¾ cup quinoa
- Make the Filling: Add the rinsed and drained beans, roasted sweet potatoes, cumin, paprika, black pepper, cayenne pepper, and remaining 1 teaspoon of salt. Mix until just combined, being careful not to mash the sweet potatoes.1 cup canned black beans, 1 ½ tsp. cumin, ½ tsp. paprika, ⅛-¼ tsp. cayenne pepper, 2 tsp. salt
- Stuff the Peppers and Cook: Fill each bell pepper half until it is heaping, but not overflowing. Sprinkle cheese over the top and return to the oven for another 5-10 minutes, or until the cheese is melted. Serve with a squeeze of fresh lime juice and a sprinkle of finely chopped cilantro. Enjoy!1 cup Mozzarella cheese, 1 lime, Cilantro
Video
Notes
- One serving is 2 bell pepper halves.
- Add some color. Choose different varieties of bell peppers when making this dish.
- Skip the can. Make your own Instant Pot Black Beans.
- Customize it. Add a little or a lot of the cayenne pepper, or even chili powder or red pepper flakes depending on your taste preference. Top with hot sauce if desired.
- Change it up. Switch the spices and go with Cajun seasoning flavors or try Italian seasoning.
Nutrition
Calories: 377kcal | Carbohydrates: 41g | Protein: 13g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 22mg | Sodium: 1692mg | Potassium: 780mg | Fiber: 10g | Sugar: 10g | Vitamin A: 12525IU | Vitamin C: 163mg | Calcium: 225mg | Iron: 4mg
