Black Bean Corn Quinoa Stuffed Peppers

Steps

1. 1

   Preheat oven and prepare dishOven 375°F / 190°C

   • Preheat your oven to 375°F (190°C).
   • Lightly brush a 9×13-inch (23×33 cm) baking dish with a bit of olive oil to prevent sticking.
   • Set the prepared dish aside near your oven.

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   Tip: Brushing the dish with oil helps the peppers release easily and makes cleanup simpler.

2. 2

   Prepare the bell peppers

   • Wash the 4 large bell peppers under cool running water and pat them dry.
   • Using a sharp knife, cut each pepper in half lengthwise from top to bottom.
   • Carefully use a spoon, melon baller, or knife tip to scrape out all seeds and white inner ribs from each pepper half.
   • Rinse the insides if needed and pat dry.
   • Arrange all 8 pepper halves cut-side up in your prepared baking dish, spacing them evenly.

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   Ready when: Pepper halves are cleaned, seeded, and arranged in the baking dish, ready to fill.

   Tip: A sturdy spoon works great for scooping out seeds; avoid piercing the pepper walls or they may leak during baking.

3. 3

   Cook the quinoa

   • In a saucepan, bring 2 cups (480 ml) vegetable broth to a boil over high heat.
   • Stir in 1 cup (183 g) uncooked quinoa.
   • Once it returns to a boil, reduce the heat to low, cover with a lid, and simmer undisturbed for 15 minutes.
   • You'll know it's done when all the liquid has been absorbed and the quinoa looks fluffy with each grain showing its characteristic white spiral tail.
   • Remove from heat and set aside.

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   Ready when: All broth is absorbed; quinoa is fluffy and shows white spirals on each grain.

   Tip: Don't lift the lid during cooking—let the quinoa steam undisturbed so it cooks evenly and stays fluffy.

4. 4

   Sauté the aromatics

   • While the quinoa cooks, heat 2 tablespoons (30 ml) olive oil in a large skillet over medium-high heat.
   • Add 1 diced medium yellow onion and 1 minced jalapeño (seeds removed for less heat, seeds left in for more).
   • Sauté for 5–6 minutes, stirring occasionally, until the onion turns translucent and begins to soften.
   • Add 3 minced garlic cloves and stir constantly for 1 minute more until very fragrant.
   • Do not let the garlic brown.

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   Ready when: Onion is soft and translucent; garlic is fragrant and golden (not brown).

   Tip: Remove the jalapeño seeds for a milder filling, or keep them for extra heat and flavor.

5. 5

   Combine filling ingredients

   • Add the cooked quinoa to the skillet with the sautéed onion and garlic.
   • Stir in 1 can (15 oz / 425 g) black beans (drained and rinsed), 1 cup (155 g) corn kernels, 1 teaspoon (2 g) ground cumin, and ½ teaspoon (1 g) smoked paprika.
   • Add the zest and juice from 1 lime.
   • Gently fold in ½ cup (57 g) shredded cheddar cheese and ¼ cup (7 g) fresh chopped cilantro.
   • Taste a spoonful and season with salt and freshly ground black pepper until it tastes well-balanced and savory.
   • The filling should be warm and aromatic.

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   Ready when: All ingredients are evenly distributed; cheese is partially melted from the warm quinoa.

   Tip: Taste before stuffing the peppers so you can adjust the salt and heat level to your preference.

6. 6

   Stuff the pepper halves

   • Using a spoon or measuring cup, divide the warm quinoa filling evenly among the 8 pepper halves in the baking dish, mounding it gently in the center of each one.
   • Don't overfill or the mixture may spill during baking.
   • Top each stuffed pepper with about 1 tablespoon (about 7 g) of the remaining ½ cup shredded cheddar cheese.

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   Ready when: All peppers are filled and topped with cheese.

   Tip: Keep the filling level with the rim of each pepper; piling it too high may cause it to slide off.

7. 7

   Bake covered, then uncoveredOven 375°F / 190°C

   • Cover the entire baking dish tightly with aluminum foil.
   • Place it in your preheated 375°F (190°C) oven and bake for 25 minutes.
   • The foil traps steam and helps the peppers soften gently.
   • After 25 minutes, carefully remove the foil and continue baking uncovered for another 10–15 minutes.
   • The peppers are done when they are very soft and easily pierced with a fork, the cheese is melted and golden at the edges, and the filling is heated through.

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   Ready when: Peppers are very tender when pierced with a fork; cheese is melted and lightly browned at edges.

   Tip: The foil prevents drying out; removing it at the end allows the cheese to brown and develop flavor.

8. 8

   Rest and serve

   • Remove the baking dish from the oven and let the stuffed peppers rest for 5 minutes before serving.
   • This brief rest allows the filling to set slightly and makes the peppers easier to handle and eat.
   • Serve warm, garnished with extra fresh cilantro and lime wedges on the side if desired.

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   Ready when: Peppers have cooled slightly and are ready to serve.

   Tip: The 5-minute rest prevents the filling from spilling out when you pick up or cut into the peppers.