These quinoa and black bean stuffed peppers are Southwestern and Mexican inspired. The dish is colorful, pretty, and tasty. They may look complicated but they are not, and easy to make! This healthy recipe is gluten-free. These stuffed peppers are packed with flavor and make a great weeknight dinner.

Ingredients

To make these stuffed peppers, you will need quinoa, black beans, bell peppers, onion, garlic, and spices. These ingredients are cooked and mixed together before being stuffed into the peppers. Then they are baked in the oven.

What to serve with quinoa and black bean stuffed peppers

You can serve the stuffed peppers for lunch or dinner with toppings or vegan sides. Get as creative as you want. Try the Quinoa and Black Bean Stuffed Peppers with one or several toppings. The best toppings are vegan cheese or sour cream. guacamole, cilantro, olives, chopped green onions and tomatoes.

Mixed greens salad with a simple vinaigrette: A fresh salad is always a great side dish for any meal. It complements the flavors and textures of the stuffed peppers well. Try a simple mixed greens salad with a homemade vinaigrette.

Roasted vegetables: Roasting vegetables is a great way to bring out their natural sweetness. Also it adds some texture to the meal. You can roast a variety of vegetables. Try sweet potatoes, carrots, broccoli, or Brussels sprouts. Season them with your favorite herbs and spices.

Grilled corn: Grilled corn is a delicious and easy side dish. It pairs well with the smoky flavors of the stuffed peppers. You can grill the corn on the cob or cut the kernels off and grill them in a grill basket.

Sautéed greens: Sautéed greens like spinach, kale, or Swiss chard are a nutritious and tasty side dish. Simply sauté them with garlic and olive oil, and season with salt and pepper.

Fresh salsa or pico de gallo: A simple salsa or pico de gallo really spices up the flavor of these stuffed peppers.

Guacamole: Another great option is to serve some homemade guacamole with the stuffed peppers. Avocado pairs well with the flavors of the peppers and adds some healthy fats to the meal.

Cornbread: A warm and hearty side dish that complements the stuffed peppers well is cornbread.

Recipe tips

To make the peppers softer and easier to eat, you can blanch them in boiling water for 3-5 minutes before stuffing them.
If you don’t have or don’t like quinoa, you can substitute it with other grains like couscous, bulgur wheat, or rice.
To add some extra flavor and texture to the stuffing, you can add chopped lightly sautéed vegetables like zucchini, mushrooms, or corn.
If you prefer your stuffed peppers to be spicier, you can add some chopped jalapeno or red pepper flakes to the stuffing.
To make the dish more filling, you can serve the stuffed peppers with a side of salad, roasted vegetables, or bread.

Stuffed peppers storage tips

Leftover stuffed peppers can be refrigerated for up to 3-4 days and reheated in the microwave or oven.

Ingredients

4 large bell peppers
1 cup quinoa
1 can black beans, drained and rinsed
½ onion, chopped
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon ground cumin
½ teaspoon chili powder
salt and pepper to taste
¼ cup fresh parsley, chopped

Instructions

Preheat the oven to 375°F.
Cut the tops off the bell peppers and remove the seeds and membranes.
Cook quinoa according to package instructions.
In a large skillet, heat olive oil over medium heat. Add onions and garlic and cook until onions are translucent.
Add black beans, cumin, chili powder, salt, and pepper. Cook for 2-3 minutes.
Add cooked quinoa and parsley to the skillet and mix well.
Stuff each bell pepper with the quinoa and black bean mixture.
Place the peppers in a baking dish and bake for 30-35 minutes or until the peppers are tender.
Serve hot and enjoy your vegan stuffed peppers with quinoa and black beans!