Gluten-Free Stuffed Bell Peppers with Quinoa and Black Beans

These stuffed bell peppers filled with quinoa, black beans, corn, and spices are not just a meal; they are a flavorful experience. Baked to perfection and topped with melted cheese, they bring a burst of color and taste to your dinner table. If you’re looking for a delicious and nutritious dish that’s also gluten-free, this recipe is for you.

Explore a variation of stuffed peppers featuring brown rice and black beans.

Imagine biting into a perfectly roasted bell pepper, its tender skin giving way to a hearty filling that combines protein-packed quinoa and savory black beans. Each bite offers a delightful mix of textures and flavors, making it a satisfying option for both weeknight dinners and special occasions.

For a vegetarian twist, try these savory stuffed bell peppers.

Deliciously Healthy Stuffed Bell Peppers

Gluten-Free Stuffed Bell Peppers with Quinoa and Black Beans

Recipe by Meal Prep ChefCourse: Gluten-Free IdeasCuisine: MexicanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

40

minutes

Calories

280

kcal

These stuffed bell peppers are a wholesome and satisfying dish that combines the earthiness of black beans with the nuttiness of quinoa and the sweetness of corn. The spices elevate the flavors, while the melted cheese on top adds a creamy finish that ties everything together.

Ingredients

• 4 large bell peppers (any color)

• 1 cup cooked quinoa

• 1 can (15 oz) black beans, drained and rinsed

• 1 cup corn (fresh, frozen, or canned)

• 1 teaspoon cumin

• 1 teaspoon chili powder

• 1/2 teaspoon garlic powder

• 1 cup shredded cheese (cheddar or Monterey Jack)

• Salt and pepper to taste

• Fresh cilantro for garnish (optional)

Directions

• Preheat the Oven: Preheat your oven to 375°F (190°C).
• Prepare the Peppers: Cut the tops off the bell peppers and remove the seeds. Place them upright in a baking dish.
• Make the Filling: In a large bowl, combine the cooked quinoa, black beans, corn, cumin, chili powder, garlic powder, salt, and pepper. Mix well.
• Stuff the Peppers: Spoon the filling mixture into each bell pepper, packing it lightly but filling all the way to the top.
• Bake: Cover the baking dish with foil and bake for 25 minutes. Remove the foil, sprinkle cheese on top of each pepper, and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
• Serve: Garnish with fresh cilantro if desired and enjoy your delicious stuffed bell peppers!

Key Prep Tips

1. Choose the Right Peppers: Select firm, evenly-sized bell peppers to ensure they cook uniformly.
2. Pre-Cook the Peppers: For softer peppers, blanch them in boiling water for 2-3 minutes before stuffing.
3. Prepare Quinoa Properly: Rinse quinoa thoroughly before cooking to remove any bitterness.
4. Flavor the Filling: Add spices like cumin, paprika, or chili powder to enhance the flavor of the quinoa and black beans.
5. Avoid Overstuffing: Fill peppers just below the rim to prevent spillage during baking.

Suggested Variations

1. Add Protein: Mix in cooked ground turkey, chicken, or beef for a heartier version.
2. Cheesy Upgrade: Sprinkle shredded cheese like cheddar, mozzarella, or pepper jack on top before baking.
3. Vegan Twist: Add nutritional yeast instead of cheese and use dairy-free toppings.
4. Spice It Up: Add diced jalapeños or a pinch of cayenne pepper for a spicy kick.
5. Swap the Grain: Substitute quinoa with brown rice, couscous, or cauliflower rice for variety.

Serving Suggestions

1. Fresh Garnish: Top with fresh cilantro, green onions, or diced avocado for added freshness.
2. Sauce Pairings: Serve with salsa, guacamole, or a dollop of Greek yogurt or sour cream.
3. Side Dish Ideas: Pair with a crisp side salad, roasted vegetables, or gluten-free tortilla chips.
4. Meal Prep Option: Store leftovers in airtight containers for an easy grab-and-go meal during the week.
5. Plated Presentation: Serve on a platter with colorful garnish for an eye-catching presentation at gatherings.