Description
These Black Bean Quinoa Stuffed Peppers are a wholesome, flavorful vegetarian dish combining roasted sweet potatoes, bell peppers, protein-packed quinoa and black beans, and a melty mozzarella topping. The peppers are roasted until tender and stuffed with a vibrant, spiced filling, then baked to melt the cheese and blend the flavors perfectly. A squeeze of fresh lime and chopped cilantro adds brightness, making this a satisfying and nutritious meal ideal for lunch or dinner.
Ingredients
Scale
Roasted Vegetables
- 1 medium sweet potato (about ½ lb.)
- 4 bell peppers (cut in half, seeds removed)
- 3 Tbsp olive oil (divided for sweet potatoes, peppers, and onions)
- 2 tsp salt (divided: ½ tsp for peppers, ½ tsp for sweet potatoes, 1 tsp for quinoa mixture)
Quinoa and Bean Filling
- 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 black pepper
- ⅛-¼ tsp cayenne pepper (to taste)
- â…› tsp cinnamon
Topping and Garnish
- 1 cup mozzarella cheese (shredded)
- 1 lime (juice)
- Cilantro (finely chopped, for garnish)
Instructions
- Roast the Potatoes: Preheat your oven to 400°F (200°C). Peel and dice the sweet potato into ½-inch cubes. Spread them evenly on a parchment-lined baking dish, drizzle with 1 tablespoon of olive oil, and sprinkle with ½ teaspoon salt and ¼ teaspoon black pepper. Roast for 15 minutes until they start to soften.
- Prepare the Peppers: While the potatoes roast, cut the bell peppers in half and remove seeds and membranes. Drizzle the insides with 1 tablespoon olive oil and sprinkle with ½ teaspoon salt, coating evenly.
- Roast the Peppers: After the potatoes have cooked for 15 minutes, push them to one side of the baking sheet and place the bell pepper halves cut side down on the other side. Roast for an additional 10-15 minutes until the sweet potatoes are tender and peppers begin to soften.
- Cook the Quinoa: In a medium saucepan, heat the remaining 1 tablespoon olive oil over medium heat. Add the chopped onions and sauté for 2-3 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant. Pour in the vegetable broth, increase heat to high, and bring to a boil. Reduce heat to low, stir in the quinoa with 1 teaspoon salt, cover, and simmer for 15-20 minutes until fluffy and liquid is absorbed.
- Make the Filling: In a large mixing bowl, combine the cooked quinoa, roasted sweet potatoes, black beans, cumin, paprika, black pepper, cayenne pepper (adjust to your heat preference), and cinnamon. Mix gently to combine, being careful not to mash the sweet potatoes.
- Stuff the Peppers and Cook: Fill each roasted bell pepper half generously with the quinoa and bean mixture. Top each with a generous sprinkle of shredded mozzarella cheese. Return the stuffed peppers to the oven and bake for another 5-10 minutes, until the cheese is melted and bubbly.
- Serve: Remove from oven and serve warm with a squeeze of fresh lime juice over the top and a sprinkle of finely chopped cilantro for freshness and flavor.
Notes
- Feel free to use different colored bell peppers for a more vibrant presentation.
- For a vegan version, substitute the mozzarella cheese with a plant-based cheese alternative or omit it entirely.
- You can make this dish ahead and reheat before serving; just add fresh cilantro and lime juice before serving.
- Adjust cayenne pepper to control the spiciness level based on your preference.
- Quinoa must be rinsed well before cooking to remove its natural bitterness.
- This dish stores well in the refrigerator for up to 3 days when covered.
