Stuffed Peppers with Quinoa and Black Beans 

Makes 8 servings • Prep time: 50 minutes

Fresh bell peppers stuffed with hearty quinoa, beans and delicious spices.


  • 4 bell peppers, sliced in half lengthwise and seeds removed
  • 1 cup uncooked quinoa
  • 2 cups water or stock (or a mixture of both)
  • ½ cup chopped yellow or red onion
  • 1 can (1 ½ cups) black beans, drained and rinsed
  • 1 can (1 cup) tomatoes and green chilies, drained
  • ¼ cup minced cilantro
  • ½ t. ground black pepper
  • ¼ t. salt
  • 1 cup cheese, grated
  • 1 can (2 cups) enchilada sauce


  1. In a large saucepan, mix rinsed quinoa, water/stock and onion. Bring to a boil over medium-high heat; boil 5 minutes, cover, simmer on low 15 minutes. Remove from heat and fluff with a fork.
  2. While cooking quinoa, microwave pepper halves 2-3 minutes (or bake in 375°F oven 15 minutes) to soften.
  3. Once quinoa is finished, pour quinoa mixture into a bowl and toss with beans, tomato and green chilies, cilantro, salt, and pepper. If mixture is dry add water by the tablespoon until desired consistency is reached.
  4. Pour enchilada sauce into a 9” x 13” baking dish. Stuff peppers with filling and place stuffed pepper in baking dish. Sprinkle with cheese.
  5. Cover pan with foil and bake at 375°F 25-30 minutes; uncover and cook about 5 minutes longer.

Note: If desired, add shredded chicken in step 3