Quinoa and Black Bean Stuffed Peppers

*Originally posted August 17, 2014

The world’s worst photographer strikes again! Seriously, I look at other people’s blogs and wonder how they have such great photos. I have zero sense for photography, but at least my recipes are tasty.  This recipe can be made with just quinoa, but I chose to combine quinoa and millet since the cost of quinoa has sky rocketed, and you get a lot more bang for your buck with millet.  It is also super nutritious.



  • butter or spray oil for baking dish
  • 4 bell peppers, halved lengthwise, seeded
  • 2 cups vegetable chicken broth
  • 1 cup quinoa (I used 1/2 cup dry quinoa plus 1/4 cup dry millet)
  • 3 tablespoons olive oil
  • 1 small yellow onion, diced
  • 1/8 teaspoon salt
  • 2 ears fresh corn, stripped
  • 1 cup canned black beans
  • 1 cup grape tomatoes, quartered
  • 1/2 teaspoon chili powder, or to taste
  • 1/4 teaspoon cayenne pepper
  • handful fresh cilantro
  • salt and fresh ground pepper, to taste
  • 2 cups 4-Cheese Mexican Blend, divided
  • plain yogurt or light sour cream, for garnish, optional


  • Preheat oven to 350.
  • Grease a baking dish with butter.
  • Place halved bell peppers in casserole dish and set aside.
  • In a small saucepan, combine broth and quinoa and bring to a boil; lower to a simmer, cover, and continue to cook for 15 minutes.
  • Remove from heat, gently fluff with a fork and set aside.
  • Heat olive oil over medium heat.
  • Add diced onions and season with salt; cook for 1 minute, or until translucent.
  • Stir in corn and beans; continue to cook for 2 minutes, or until fragrant.
  • Stir in grape tomatoes and cooked quinoa; season with chili powder, cayenne pepper, salt and pepper.
  • Add 1 cup cheese; mix well and continue to cook for 3 to 4 minutes, or until everything is heated through and cheese is melted.
  • Remove from heat.
  • Divide mixture evenly between peppers, packing the quinoa mixture tightly into the hollow pepper shells.
  • Bake for 30 minutes.
  • Remove from oven and top each pepper with remaining cheese.
  • Put back in the oven and continue to bake for 5 minutes, or until cheese is melted.
  • Remove from oven and let cool 5 minutes.
  • Serve with a dollop of plain yogurt or light sour cream and chopped cilantro.
This entry was posted in Black Beans, Quinoa, Side Dish. Bookmark the permalink.

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