Spicy Quinoa And Black Bean Stuffed Peppers

Spicy Quinoa and Black Bean Stuffed Peppers


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Prepare delicious stuffed peppers to get all the spice and southwest flavors you love. They are filled with a generous portion of deliciously seasoned quinoa, beans and corn. Serve them with a side of tortilla chips if you would rather dip!

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Time needed

10 min preparation + 1 hour cooking

Serving Size / Yield

3 servings


  • 1 Tbs. canola oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • ¾ C. dry quinoa
  • 1 tsp. salt
  • 1 (15.7 oz.) can black beans, drained
  • 1 C. corn
  • 1 tsp. chili powder
  • ¾ tsp. cumin
  • ½ tsp. paprika
  • 2 Tbs. hot sauce
  • 1 Tbs. red pepper flakes
  • 1 Tbs. fresh cilantro, chopped

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Preheat oven to 375 degrees. Line a baking sheet with aluminum foil. In a medium saucepan, heat olive oil over medium heat. Add onion and cook for 6 minutes. Add garlic and cook for an additional 2 minutes, stirring often. Stir in quinoa, water, and salt. Bring to a boil, then reduce the heat to simmer for 20 minutes.

Cut the tops off of the peppers. Scoop out insides of peppers using a knife and a spoon. Coat peppers generously with oil. Bake for 15-18 minutes.

Add beans, corn, chili powder, cumin, paprika, hot sauce and red pepper and mix well. Scoop mixture into the peppers evenly into the three peppers filling them to the top. Make sure they are well packed. Bake for 25-30 minutes. Garnish with cilantro.

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