Go Back

4) Stuffed bell peppers with quinoa and black beans (use pepper tops in soup)

Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • 4 medium bell peppers mixed colors, tops reserved and seeds removed
  • 1 cup cooked quinoa about 1/3 cup dry
  • 1 cup canned black beans drained and rinsed
  • 1/2 cup corn frozen or canned, drained
  • 1/2 cup shredded cheddar or pepper jack
  • 1 small onion finely chopped
  • 1 clove garlic minced
  • 1 tsp ground cumin 1/2 tsp chili powder, salt and pepper to taste
  • 1 tbsp olive oil
  • 1 cup vegetable or chicken broth for pepper-top soup

Method
 

  1. Preheat oven to 375°F. Sauté onion and garlic in oil until soft, 3–4 minutes.
  2. Stir in quinoa, beans, corn, cumin, chili powder, salt, and pepper; heat through. Fold in half the cheese.
  3. Stuff peppers with filling, top with remaining cheese, place in a baking dish with 1/4 cup water, cover, and bake 25–30 minutes until peppers are tender.
  4. While peppers bake, chop reserved pepper tops and simmer in broth 10 minutes for a quick soup; season to taste.
  5. Serve peppers hot with a ladle of the pepper-top soup on the side.