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Black Bean, Corn and Quinoa Stuffed Peppers

Bev Cooks Recipe by
(18 reviews)
Black Bean, Corn and Quinoa Stuffed Peppers
  • Prep Time 10 min
  • Total Time 60 min
  • Servings 8
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Black Bean, Corn and Quinoa Stuffed Peppers

Stuffed! And so are they.

Ingredients

1
sweet potato, cut into small cubes
1
teaspoon chili powder
1
teaspoon cumin
4
tablespoons extra-virgin olive oil, divided
1/2
red onion, diced
1
jalapeño, seeded and diced
3
cloves garlic, minced
1
(8 ounce) Old El Paso™ Black Beans packet, drained
1
(12 ounce) frozen package frozen corn
1/2
cup uncooked quinoa
2
tablespoons fresh lime juice
1/2
cup fresh cilantro leaves
4
red bell peppers, sliced lengthwise and seeds removed
2
cups shredded cheddar
1
scallion, finely diced (for garnish)
2
pinches coarse salt and freshly ground pepper

Directions

  • 1 Preheat oven to 400°F. Arrange the diced potatoes on a rimmed baking sheet. Drizzle with 2 tablespoons oil and sprinkle with cumin, chili powder and a good pinch of salt and pepper. Toss and roast for 20 minutes. Once roasted, lower the heat to 375°F.
  • 2 Cook the quinoa in boiling water until they pop into little spirals, about 15 minutes. Drain.
  • 3 Heat the remaining 2 tablespoons oil in a large skillet over medium-high. Add the onions and sauté until they start to soften, about 4 minutes. Add the jalapeno and garlic; sauté another minute, until fragrant.
  • 4 Add the black beans and frozen corn; cook for 5 minutes, until warmed. Add the roasted sweet potatoes, cooked quinoa, lime juice, cilantro leaves, and a good pinch of salt and pepper.
  • 5 Stuff the mixture into each pepper half, and sprinkle the cheese on top. Bake for 30 minutes, or until the peppers have softened, and the cheese is melted and starting to bubble.
  • 6 Garnish with scallions and serve immediately.
See Step By Step

Step By Step  

Black Bean, Corn and Quinoa Stuffed Bell Peppers

As prepared by Bev Cooks,

Getting stuuuuuuuffed, yo.

I LOVE stuffed bell peppers. LOVE them. I believe that anything stuffed with something else is just grand. And because I'm such a Mexican food freakotron, stuffing one semi-Mexican food item with a whole bunch of other Mexicany food items is just, well, almost too much.

But in a good way.

Like in the same way when you realize that you can use a facial scrub on your ankles and it makes them like, SO soft.

Did I just say that out loud?

Let's get stuffed!

 

Ingredients for Stuffed Red Peppers recipe.

Grab some red bell peppers, some Green Giant corn steamers, quinoa, black beans, sweet potato, red onion, garlic, a jalapeno pepper and some other stuff that we'll get to.

 

Saute onions, garlic and jalapeno.

First sauté your red onions, garlic and jalapeno. Maaaama.

 

Add black beans and frozen corn.

Then you'll add some black beans and the (frozen) corn right to the pan! Cook it for a few minutes, until everything is warmed through.

 

Roast sweet-potato cubes with cumin.

Oh, guess what you've also been doing! Roasting some sweet potatoes seasoned with chili powder and cumin. I mean, I know.

 

Add cooked sweet potato cubes and quinoa to pan.

So you'll add the sweet potatoes and cooked quinoa to the pan. Add some cilantro and fresh lime juice. Give it a good pinch of salt and pepper. Toss, toss, toss. Taste it. Ugh.

 

Stuff mixture into pepper halves and sprinkle with cheese.

Now stuff those pepper halves with the goods, and sprinkle some cheddar cheese on top.

I sliced my peppers lengthwise this time, just to get CRAZY in my life. You should do that too. It's fun and good for you.

 

Stuffed peppers ready to eat.

Oh man.
Quinoa stuffed peppers with corn.

Can you fit your face in that? Yes, yes you can.

And you should.

Get stuffed!



*Bev isn't sorry that she ate all of these in two sittings. One. Whatever. For more musings, visit her blog Bev Cooks and her Tablespoon profile.
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Nutrition Information 
No nutrition information available for this recipe
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