Cook mode · Mexican · Vegetables

Zesty Quinoa-Stuffed Bell Peppers with Black Beans

Name: Zesty Quinoa-Stuffed Bell Peppers with Black Beans
Total time: 55 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 whole Green Bell Peppers; 1 tbsp Olive Oil; 1 small Onion; 2 cloves Garlic; 1 cup Quinoa (cooked); 1 can Black Beans (canned, rinsed); 1 cup Sweetcorn; 1 can Diced Tomatoes; 2 tsp total Cumin, Chili Powder, Smoked Paprika; 1.5 cups Shredded Mexican Cheese; 1 bunch Fresh Cilantro

These vibrant, fiber-rich bell peppers offer a sophisticated and nourishing plant-based dinner that supports heart health and energy levels. Perfect for a warm weeknight meal that feels both wholesome and indulgent.

25 min hands-on · + 30 min slow cooking · serves 4 · about 420 calories per serving

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Kitchen timer5:00Step 1 of 7

Preheat and Prep Peppers

Preheat your oven to 375°F (190°C). Slice the bell peppers in half vertically, remove seeds, and place them in a lightly greased baking dish.

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On the counter

Green Bell Peppers4 whole
Olive Oil1 tbsp
Onion1 small
Garlic2 cloves
Quinoa (cooked)1 cup
Black Beans (canned, rinsed)1 can
Sweetcorn1 cup
Diced Tomatoes1 can
Cumin, Chili Powder, Smoked Paprika2 tsp total
Shredded Mexican Cheese1.5 cups
Fresh Cilantro1 bunch

Nutrition & balance

About 420 calories per person · serves 4

An estimate, not a nutrition label. Portions, ingredient brands and cooking methods affect the total.

To round out your plate

This is a richer dish; pair it with vegetables or fruit and choose a portion that suits you.

Ask a healthcare professional whether vitamin D, B12, iron or any supplement is appropriate for your diet and health needs; food is the first step. Choose organic ingredients when possible.

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