Stuffed Bell Peppers with Quinoa, Sweet Corn, and Black Beans Recipe
Looking for a healthy, colourful, and absolutely delicious meal that’s perfect for any day of the week? These Stuffed Bell Peppers with Quinoa, Sweet Corn, and Black Beans are everything you need – hearty, high-protein, and completely plant-based! Plus, they’re gluten-free, budget-friendly, and easy to prep ahead.
Ingredients
- 4 large bell peppers (any colour, but choose ones with flat bottoms for easy stuffing)
- 120 g quinoa, rinsed
- 240 ml vegetable stock or water
- 400 g black beans, drained and rinsed
- 1 olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp chilli powder (optional, for a bit of heat)
- 200 g sweetcorn (fresh, canned, or frozen)
- 1 1 medium tomato, diced
- 50 g Mozzarella Vegan cheese (optional for topping)
- Fresh coriander, chopped (optional, for garnish)
- Salt and pepper, to taste
Instructions
Prepare the Bell Peppers
- Preheat your oven to 190°C (375°F). Slice the tops off the bell peppers and remove the seeds and membranes inside. If needed, carefully trim the bottoms so they stand upright, but avoid cutting through to the hollow. Place them upright in a lightly greased baking dish.
Cook the Quinoa
- In a medium saucepan, bring the quinoa and vegetable stock (or water) to a boil. Reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is tender and the liquid has been absorbed. Fluff with a fork and set aside.
Prepare the Filling
- Heat the olive oil in a large pan over medium heat. Add the onion and cook until soft, about 3–4 minutes. Stir in the garlic, cumin, smoked paprika, and chilli powder (if using) and cook for another minute, until fragrant.
- Add the sweetcorn, black beans, and diced tomato to the pan, stirring well. Cook for 3–4 minutes, until heated through. Stir in the cooked quinoa and season with salt and pepper to taste.
Stuff the Peppers
- Generously spoon the quinoa mixture into the hollowed-out bell peppers, pressing gently to fill them completely. If you like, sprinkle grated cheddar cheese over the top of each stuffed pepper.
Bake
- Cover the dish with aluminium foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for another 10 minutes, or until the peppers are tender and the Mozzarella Vegan cheese (if used) is melted and golden.
Garnish and Serve
- Remove the stuffed peppers from the oven and let them cool slightly. Sprinkle with chopped coriander, if desired, and serve warm.
Notes
Tips
- If you have extra filling, serve it on the side or save it for another meal.
- For a non-vegan version, simply skip the cheddar cheese or mozzarella cheese.
- If you have extra filling, serve it on the side or save it for another meal.
- For a non-vegan version, simply skip the cheddar cheese or mozzarella cheese.
Nutrition
Calories: 5kcal | Carbohydrates: 0.5g | Protein: 0.2g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Sodium: 1mg | Potassium: 20mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 253IU | Vitamin C: 0.04mg | Calcium: 6mg | Iron: 0.4mg
