Quinoa & Black Bean-Stuffed Peppers Recipe

4.5 3 3
Quinoa & Black Bean-Stuffed Peppers Recipe
Quinoa & Black Bean-Stuffed Peppers Recipe photo by Taste of Home
Publisher Photo

Quinoa & Black Bean-Stuffed Peppers Recipe

Read Reviews
4.5 3 3
Publisher Photo
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, Pennsylvania
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

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.
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.
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

Nutritional Facts

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

  • 1-1/2 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forQuinoa & Black Bean-Stuffed Peppers

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
tammycookblogsbooks User ID: 7112115 261547
Reviewed Feb. 19, 2017

"I had a late crop of green peppers from my garden and they were perfect for this recipe. I used a quinoa blend and replaced the ricotta cheese with cottage cheese, like I usually do for recipes. This dish tasted really good. It got a thumbs up from everyone."

MY REVIEW
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."

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

"MMMM good!"

Loading Image