Cheesy Quinoa Black Bean Stuffed Bell Peppers
Need a gluten free and lacto ovo vegetarian main course? Cheesy Quinoa Black Bean Stuffed Bell Peppers could be an excellent recipe to try. This recipe serves 4 and costs $2.84 per serving. One portion of this dish contains approximately 43g of protein, 41g of fat, and a total of 769 calories. 534 people were impressed by this recipe. If you have salt, canned black beans, ground cumin, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour and 20 minutes. It is brought to you by Simply Recipes. With a spoonacular score of 99%, this dish is tremendous. Similar recipes are Black Bean and Quinoa Stuffed Bell Peppers, Cheesy Quinoan and Turkey Sloppy Joe Stuffed Bell Peppers, and Black Bean and Cheese Stuffed Bell Peppers.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 70 minutes
Ingredients:
6 large bell peppers, any color
1 15-ounce can black beans, drained
1/2 cup loosely packed chopped fresh cilantro (optional)
3 to 4 green onions, finely sliced
1 teaspoon ground cumin
1 cup uncooked quinoa (white or red or both)
Salt
4 cups grated sharp cheddar cheese, 2 cups for stuffing, 2 cups for topping
Equipment:
sauce pan
baking pan
bowl
aluminum foil
oven
Cooking instruction summary:
1 Place 1 cup of quinoa, 2 cups of water, and 1/2 teaspoon of salt in a medium saucepan. Bring to a boil, cover, reduce to a simmer and cook for 15 minutes. Remove from heat and let sit for 10 minutes, covered. Spread cooked quinoa out in a baking dish to cool quickly. 2Bring 3 quarts of water to a boil. Add 2 teaspoons of salt to the water. Cut the top 1/2 to 1 inch off of the bell peppers and remove the core and seeds inside. (If you want, you can finely chop the pieces of good bell pepper you've removed and include them in the stuffing, otherwise, save them for another use.) Place the bell peppers in the boiling water for 3 minutes to par-cook them. After 3 minutes, carefully remove them from the boiling water and place the bell peppers in a rimmed baking dish, cut side up.3 In a large bowl mix the cooked quinoa, drained black beans, 2 cupsof the grated cheddar cheese, most of the green onion (save some for topping), cumin, and cilantro if using. 4 Stuff the bell peppers with the stuffing you've prepared. You should have plenty of stuffing, you can packit and mound the stuffing in the peppers. Place 1/4 cup of water at the base of the peppers.5 Cover with aluminum foil. Bake at 350F for 35 minutes. Then remove from oven, uncover, top with the remaining 2 cups of cheese, and return to the oven to cook, uncovered, until the cheese has melted about 5 to 10 minutes.Sprinkle with remaining finely sliced green onions to serve.
Step by step:
1. 1
2. Place 1 cup of quinoa, 2 cups of water, and 1/2 teaspoon of salt in a medium saucepan. Bring to a boil, cover, reduce to a simmer and cook for 15 minutes.
3. Remove from heat and let sit for 10 minutes, covered.
4. Spread cooked quinoa out in a baking dish to cool quickly. 2Bring 3 quarts of water to a boil.
5. Add 2 teaspoons of salt to the water.
6. Cut the top 1/2 to 1 inch off of the bell peppers and remove the core and seeds inside. (If you want, you can finely chop the pieces of good bell pepper you've removed and include them in the stuffing, otherwise, save them for another use.)
7. Place the bell peppers in the boiling water for 3 minutes to par-cook them. After 3 minutes, carefully remove them from the boiling water and place the bell peppers in a rimmed baking dish, cut side up.3 In a large bowl mix the cooked quinoa, drained black beans, 2 cupsof the grated cheddar cheese, most of the green onion (save some for topping), cumin, and cilantro if using. 4 Stuff the bell peppers with the stuffing you've prepared. You should have plenty of stuffing, you can packit and mound the stuffing in the peppers.
8. Place 1/4 cup of water at the base of the peppers.5 Cover with aluminum foil.
9. Bake at 350F for 35 minutes. Then remove from oven, uncover, top with the remaining 2 cups of cheese, and return to the oven to cook, uncovered, until the cheese has melted about 5 to 10 minutes.Sprinkle with remaining finely sliced green onions to serve.
Nutrition Information:
covered percent of daily need
