It’s a fun recipe to customize based on your own tastes or what you have on hand. Swap out the black beans for pinto beans, add a can of diced tomatoes for a juicier filling (we love this!), swap out the quinoa for rice, or add some spice with smoky chipotle, etc. They’re great served as is, or with any desired toppings (guacamole/avocado is my favorite). Hope you enjoy them too – let the pepper party commence!
PS – come join The Garden Grazer on Instagram 🍓 and share a photo if you make this! I love seeing what you guys cook up.
Serves about 4
4 large bell peppers
3/4 cup dry quinoa
15 oz. can black beans
1 cup corn (I use frozen, thawed)
2 green onions
2/3 cup salsa
2 Tbsp. nutritional yeast (I use this brand)
1 1/2 tsp. cumin
1 tsp. smoked paprika
1 tsp. chili powder
Optional additions: chipotle, tomatoes, cilantro, green chiles, garlic powder, hemp hearts (I use this brand)
Toppings of choice: guacamole (yum!), salsa, hot sauce, etc.
Cook quinoa according to package directions with 1 1/2 cups water/broth. (I often use vegetable broth in place of water for more flavor.)
Meanwhile, halve bell peppers and remove stems, seeds and ribs.
Rinse and drain black beans, thaw corn, and slice green onions.
In a large mixing bowl, add cooked quinoa and all other ingredients except bell peppers. Stir to combine, and adjust taste if necessary (salt, more seasonings, nutritional yeast).
Preheat oven to 350.
In a 9×13″ baking dish, place pepper halves, and generously stuff them with the quinoa filling. Lightly press down to compact and fill all the crevices.
Cover with tin foil and bake for 35-40 minutes. Remove foil, and bake 10 minutes more.
Serve with any desired toppings.
Tip: to make them a bit “juicier” just add a can of diced tomatoes – I love this addition!