Quinoa Stuffed Peppers Recipe
Prep Time:
10 minutes
Cook Time:
1 hour, 10 minutes
Servings:
8 Servings
Ingredients
  • 3/4 cup quinoa
  • salt, to taste
  • pepper, to taste
  • 2 tablespoons extra-virgin olive oil, plus more for the peppers
  • 1 medium yellow or red onion, diced
  • 4 medium garlic cloves, minced
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • 1 (14-ounce) can diced tomatoes
  • 1 (15-ounce) can black beans, drained and rinsed
  • 2 tablespoons fresh lime juice
  • ½ cup cilantro, chopped, plus more for serving
  • 4 bell peppers
Directions
  1. Preheat the oven to 375 F.
  2. In a small pot, bring 1 ½ cups of water to a boil. Add the quinoa with a pinch of salt, cover tightly with a lid, and simmer on low heat until all the water is absorbed, about 20 minutes. Do not stir during cooking. Then turn the heat off and let stand covered (without stirring) for another 10 minutes.
  3. Meanwhile, heat the oil in a large skillet over medium heat and add the onion with a pinch of salt. Cook until translucent, stirring frequently, about 5 minutes. Then add the garlic, cumin, and paprika, and cook for 30 seconds more. Add the tomatoes and simmer for 3 minutes. Turn the heat off.
  4. To the skillet, add the quinoa, beans, lime juice, and cilantro. Stir to combine, taste, and adjust the seasonings if needed.
  5. Halve the peppers lengthwise, and pull out the ribs and seeds. Grease the outsides of the peppers with a bit of oil and season all over with salt. Arrange cut-side up in a 9×13-inch baking dish.
  6. Distribute the filling among the peppers, packing it in as tightly as possible. Pour ½ cup of water into the baking dish and cover it tightly with foil.
  7. Bake until the peppers are tender, 50 to 60 minutes. Uncover and increase the heat to 400 F. Continue baking until the peppers are lightly browned around the edges, about 15 minutes.