This vegetarian Mexican Black Bean & Quinoa Stuffed Peppers Recipe is a healthy and delicious version of stuffed peppers made with black beans, quinoa, veggies, and spices.
Do you know what pulses are? I honestly hadn't heard of the term until I partnered with USA Pulses and Pulse Canada for a campaign with the Mom it Forward Influencer Network. Pulses are the delicious, protein-packed, sustainable foods known as dry peas, chickpeas, lentils, and beans. All of which are cooking staples in my home.
I personally love preparing meals with pulses because they're extremely versatile and super inexpensive— they're actually one of the most cost-effective plant-protein sources available!
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You can use pulses in just about any dish from breakfast, lunch, dinner and even dessert (black bean brownies, anyone!?). Though, I primarily use them for dinner because I get the most bang for my buck.
Not only are dry peas, chickpeas, lentils and beans flavorful, but they pack a punch when it comes to protein, fiber, and antioxidants. Cheap and nutritious... you really can't beat it!
One of the ways I incorporate pulses into my family's diet is by using them as additional sources of protein. I'll sometimes modify family-favorite recipes with different types of beans or lentils to give them a new flavor. Recently I made a new version of stuffed peppers with a Mexican twist— combining black beans and quinoa as a filler, along with additional veggies and spices. They were a hit!
Mexican Black Bean & Quinoa Stuffed Peppers Recipe
Ingredients:
- 4 bell peppers, cut in half vertically, cleaned and stems removed
- ¾ cup dry quinoa
- 1 can black beans (15 oz)
- 1 cup canned corn
- ½ small onion, diced
- 1 cup salsa
- 1 ½ tsp cumin
- 1 tsp chili powder
- ¼ tsp garlic powder
- 1/8 teaspoon chipotle powder
- 1 tablespoon cooking oil
- Optional toppings: chopped avocado, cilantro, tomatoes
How to Make Mexican Black Bean & Quinoa Stuffed Peppers:
1. Cook quinoa according to directions on package using either water or broth.
2. Preheat oven to 350 degrees F. Place halved bell peppers in a lightly sprayed 9x13 baking dish and set aside.
3. Heat oil in a large sauté pan on medium-high heat. Add onion and cook until it is translucent. Add remaining ingredients to the pan, including cooked quinoa and combine. Add additional salsa if preferred.
4. Generously stuff the peppers with the filling. Place a sheet of aluminum foil over the baking dish and place in preheated oven for 35 minutes.
5. Remove foil and place baking dish back in the oven for an additional 10 minutes.
6. Serve with your choice of toppings: chopped avocado, cilantro, fresh tomatoes, sour cream etc.
The great thing about this stuffed peppers recipe is that you can use any type of pulse and the flavor will still be fantastic! Just use whatever you have on hand to make a healthy and delicious meal for your family.
- 4 bell peppers cut in half vertically, cleaned and stems removed
- 1 can black beans 15 oz
- ¾ cup dry quinoa
- 1 cup corn
- ½ small onion diced
- 1 cup salsa
- 1 ½ tsp cumin
- 1 tsp chili powder
- ¼ tsp garlic powder
- 1/8 teaspoon chipotle powder
- 1 tablespoon cooking oil
- Optional toppings: chopped avocado cilantro, tomatoes
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Cook quinoa according to directions on package using either water or broth.
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Preheat oven to 350 degrees. Place halved bell peppers in a lightly sprayed 9x13” baking dish and set aside.
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Heat oil in a large sauté pan on medium-high heat. Add onion and cook until translucent. Add remaining ingredients to the pan, including cooked quinoa and combine. Add additional salsa if preferred.
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Generously stuff the peppers with the filling. Place a sheet of aluminum foil over the baking dish and place in preheated oven for 35 minutes.
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Remove foil and place baking dish back in oven for an additional 10 minutes.
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Serve with your choice of toppings: chopped avocado, cilantro, fresh tomatoes, etc.
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