Quinoa & Black Bean-Stuffed Peppers Recipe
Quinoa & Black Bean-Stuffed Peppers Recipe photo by Taste of Home
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Quinoa & Black Bean-Stuffed Peppers Recipe

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I get a kick out of trying “new to me” foods like quinoa. Stuff green peppers with it, or use red ones. Both look great for the holidays. —Cindy Reams, Philipsburg, PA
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 1-1/2 cups water
  • 1 cup quinoa, rinsed
  • 4 large green peppers
  • 1 jar (16 ounces) chunky salsa, divided
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1/2 cup reduced-fat ricotta cheese
  • 1/2 cup shredded Monterey Jack cheese, divided

Nutritional Facts

1 stuffed pepper: 393 calories, 8g fat (4g saturated fat), 20mg cholesterol, 774mg sodium, 59g carbohydrate (10g sugars, 10g fiber), 18g protein.


  1. Preheat oven to 400°. In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, 10-12 minutes or until water is absorbed.
  2. Meanwhile, cut and discard tops from peppers; remove seeds. Place in a greased 8-in.-square baking dish, cut side down. Microwave, uncovered, on high 3-4 minutes or until crisp-tender. Turn peppers cut side up.
  3. Reserve 1/3 cup salsa; add remaining salsa to quinoa. Stir in beans, ricotta cheese and 1/4 cup Jack cheese. Spoon mixture into peppers; sprinkle with remaining cheese. Bake, uncovered, 10-15 minutes or until filling is heated through. Top with reserved salsa. Yield: 4 servings.
Originally published as Quinoa & Black Bean-Stuffed Peppers in Simple & Delicious December/January 2016

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chris_giles18 User ID: 2108383 239017
Reviewed Dec. 8, 2015

"I have been trying to find meatless entrees for dinner once a week. I really enjoyed this and didn't miss the meat, but my meat-loving husband was not impressed."

ahmom User ID: 3426126 237946
Reviewed Nov. 23, 2015

"MMMM good!"

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