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Quinoa and Black Bean Stuffed Peppers (Gluten-Free)

These quinoa and black bean stuffed peppers are a vibrant and healthy gluten-free dinner option, loaded with protein, fiber, and fresh veggies. Easy to prepare and full of flavor, they make a perfect meal for busy weeknights or batch cooking.
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Course: Plant Based
Cuisine: International
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large bell peppers any color, tops cut off and seeds removed
  • 1 cup cooked quinoa
  • 1 can 400g black beans, drained and rinsed
  • 1 small onion finely chopped
  • 2 garlic cloves minced
  • 1 cup corn kernels fresh or frozen
  • 1 cup diced tomatoes canned or fresh
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1/2 tsp chili powder optional
  • Salt and black pepper to taste
  • 1 cup shredded cheese optional, use dairy-free for vegan
  • 2 tbsp olive oil
  • Fresh cilantro or parsley for garnish

Equipment

  • Baking dish
  • Skillet/pan
  • Knife and chopping board
  • Spoon
  • Measuring spoons and cups

Method
 

  1. Preheat oven to 190°C (375°F). Lightly grease a baking dish.
  2. In a skillet, heat olive oil over medium heat. Add onion and garlic; sauté until translucent.
  3. Stir in black beans, corn, diced tomatoes, cumin, smoked paprika, chili powder, salt, and pepper. Cook 5 minutes until heated through.
  4. Remove from heat and mix in cooked quinoa.
  5. Stuff the bell peppers with the quinoa and bean mixture, place in the baking dish standing upright.
  6. Top with shredded cheese if using.
  7. Cover loosely with foil and bake 25-30 minutes until peppers are tender. Remove foil last 5 minutes to brown the cheese.
  8. Garnish with fresh cilantro or parsley before serving.

Notes

For a vegan option, omit cheese or use a plant-based alternative.
Add diced jalapeños or hot sauce for extra spice.
These stuffed peppers can be prepared ahead of time and baked when needed.