Craving a satisfying and wholesome meal? These Stuffed Bell Peppers with Black Beans offer a delicious and nutritious option. You’ll love how simple it is to prepare this vibrant dish, perfect for a healthy black bean recipes rotation.
Key Ingredients & Substitutions
- Bell Peppers: Any color works beautifully.
- Black Beans: Canned or cooked from dry.
- Quinoa: Cooked brown rice or couscous are good alternatives.
- Corn: Fresh, frozen, or canned.
- Salsa: Choose your favorite mild or medium variety.
- Cheese: Plant-based cheese or nutritional yeast for a dairy-free option.
Ingredients
Main:
- 4 medium bell peppers, halved lengthwise, seeds and membranes removed
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup cooked quinoa
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup salsa
- 1/2 cup shredded cheddar cheese (or plant-based alternative)
- 1/4 cup fresh cilantro, chopped (optional, for garnish)
Spices:
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and black pepper to taste
How Much Time Will You Need?
- Total Time: 50 minutes
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Servings: 4
- Calories per serving: Approximately 350
- Tools: Baking dish, large skillet
Step-by-Step Instructions
1. Prepare the Bell Peppers
Preheat your oven to 375°F (190°C). Arrange the halved bell peppers, cut-side up, in a baking dish. You can lightly brush them with a little olive oil if you prefer.
2. Sauté Aromatics
Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic, chili powder, and cumin, cooking for another minute until fragrant.
3. Combine the Filling
Add the rinsed black beans, cooked quinoa, and corn to the skillet. Stir everything together until well combined and heated through. Mix in the salsa and half of the shredded cheese.
4. Stuff the Peppers
Carefully spoon the black bean and quinoa mixture into each bell pepper half. Ensure they are generously filled.
5. Bake the Peppers
Return the baking dish to the oven. Bake for 20-25 minutes, or until the peppers are tender-crisp. Sprinkle the remaining cheese over the stuffed peppers for the last 5 minutes of baking, allowing it to melt beautifully.
6. Garnish and Serve
Remove from the oven and let them cool for a few minutes. Garnish with fresh cilantro if desired. Enjoy your delicious and healthy black bean recipes creation!
Variation Ideas
- Add diced zucchini or mushrooms to the filling for extra vegetables.
- Spice it up with a pinch of cayenne pepper or a chopped jalapeño.
- Top with a dollop of Greek yogurt or a drizzle of your favorite hot sauce.
- Incorporate cooked lentils for added protein and fiber.
Storage Instructions
Store leftover stuffed bell peppers in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm them in the microwave or oven until heated through. You can cover them with foil in the oven to prevent drying out.
Frequently Asked Questions (FAQ)
Can you prepare these ahead of time?
Yes, you can assemble the stuffed peppers a day in advance and store them in the refrigerator. Bake them just before serving.
What kind of bell peppers work best?
Any color bell pepper will work. Red, yellow, and orange peppers tend to be sweeter, while green peppers have a slightly more robust flavor.
Can you make this recipe vegan?
Absolutely! Simply use a plant-based shredded cheese or nutritional yeast in place of cheddar cheese.
How do you cook quinoa?
Combine 1 cup of quinoa with 2 cups of water or vegetable broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed.
Can you freeze stuffed bell peppers?
Yes, you can freeze them after baking. Allow them to cool completely, then wrap them individually and place them in a freezer-safe bag for up to 2-3 months. Thaw in the refrigerator before reheating.
Is this a gluten-free recipe?
Yes, this recipe for Stuffed Bell Peppers with Black Beans is naturally gluten-free. Just ensure your salsa and any broth used are also gluten-free.