One of my favorite recipes from childhood is one for stuffed bell peppers. (We love them so much both my mom and dad have their own versions!) I’ve been experimenting with a quinoa stuffed version and have settled on this one as a great meatless approach to stuffed peppers.
Although quinoa looks like a grain, it’s actually a seed, native of South America, gluten-free and high in protein. It loves dairy. Milk, farmers cheese, cheddar cheese—all go well with quinoa.
This is a rather simple dish, not that many ingredients, and is flexible in the ingredients. You can use poblano chiles instead of bell peppers for a spicy version. Or add some cooked Mexican chorizo to the stuffing for a meatier take.
Personally I love the more vegetal taste of the green bell peppers with this dish, but any color will do. You can also stir in some corn or toasted sunflower seeds.
Cheesy Quinoa Black Bean Stuffed Bell Peppers Recipe
For a non-vegetarian option, cook up some Mexican chorizo on medium heat until cooked through, and mix that in with the stuffing!
Although I've focused on the orange and red bell peppers in the photographs, personally I prefer the green bell peppers with this dish.
Ingredients
- 1 cup uncooked quinoa (white or red or both)
- Salt
- 6 large bell peppers, any color
- 1 15-ounce can black beans, drained
- 4 cups grated sharp cheddar cheese, 2 cups for stuffing, 2 cups for topping
- 3 to 4 green onions, finely sliced
- 1 teaspoon ground cumin
- 1/2 cup loosely packed chopped fresh cilantro (optional)
Read More: Cheesy Quinoa Black Bean Stuffed Bell Peppers
