Stuffed peppers with quinoa and black beans

Ingredients

• 8peppers
• 200 gquinoa
• 150 gsweetcorn
• 1 tin (400 ml)black beans
• 1red onion, finely diced
• 2 tsppaprika
• to tastefresh coriander
• 2 tbsptomato purée
• 50 gcheese, grated
• to tastesalt and pepper

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200°C (180°C fan, 400°F).

2. 2

   Cook the quinoa

   Rinse the quinoa thoroughly, then cook it in water according to the packet instructions.

3. 3

   Prepare the peppers

   Slice the tops off the peppers and remove the seeds and inner membranes. Arrange the peppers in a casserole dish or on a baking tray.

4. 4

   Rinse the beans

   Drain and rinse the black beans, then put them in a mixing bowl.

5. 5

   Mix the filling

   Add the sweetcorn (drained if tinned or thawed if frozen), diced red onion, torn fresh coriander, tomato purée, paprika and cooked quinoa to the bowl. Season with salt and pepper to taste.

6. 6

   Fill the peppers

   Spoon the quinoa mixture into the peppers. Sprinkle the grated cheese over the tops and put the peppers in the oven.

7. 7

   Bake and serve

   Bake for about 20–30 minutes, until the cheese has melted and turned golden. Remove from the oven and serve.

What are stuffed peppers with quinoa and black beans?

Stuffed peppers are a familiar home-cooking format in many cuisines: hollowed peppers are filled and baked until tender. This version uses quinoa, black beans and sweetcorn for a vegetarian filling, with tomato purée and paprika adding savoury depth.

The method keeps the filling simple: cook the quinoa separately, mix it with the other ingredients, then bake it inside the peppers. A little grated cheese on top melts and browns as the peppers cook.

Nutrition and macros by portion

The nutrition label shows one serving as written: 167 calories, 7g protein, 27g carbs, 4g fat.

Quinoa and sweetcorn provide much of the carbohydrate, while the black beans contribute protein as well as some carbohydrate. The cheese contributes fat and additional protein; serve a pepper with a generous portion of salad or greens to round out the plate.

Getting the quinoa ready

Rinse first: washing the quinoa thoroughly before cooking helps remove residue from its surface. Follow the packet instructions for the water and cooking time, since these can vary between products.

Let it finish cooking: the quinoa should be ready before it goes into the filling, as the oven stage is mainly for baking the peppers and melting the cheese.

Building a balanced filling

Beans and sweetcorn: drain and rinse the tinned beans, and drain tinned sweetcorn well. If using frozen sweetcorn, thaw it before mixing so it does not add excess water to the filling.

Flavour: paprika, tomato purée, red onion and coriander give the quinoa and beans a savoury, aromatic mix. Season gradually, then taste the filling before stuffing the peppers.

Preparing the peppers

Open the tops: cut around each stem and remove the seeds and inner membranes, leaving the pepper shell intact. Set the peppers upright in a casserole dish or arrange them on a tray.

Fill neatly: spoon the mixture into the peppers without packing it too firmly. This makes it easier to fill them evenly and leaves room for the cheese topping.

Baking to the right finish

Use the cheese as a cue: bake at 200°C (180°C fan) for about 20–30 minutes, until it has melted and turned golden. Check the peppers towards the shorter end of the time range, as their size and your oven can affect how quickly they cook.

For softer peppers, give them more time in the oven, checking that the tops do not brown too quickly. The recipe’s stated finish is melted, golden cheese.

Serving ideas

Serve the peppers hot, either as a main course or alongside a simple green salad. A fresh, crisp side makes a useful contrast to the warm, soft filling.

For a larger meal, add a side of cooked greens or another vegetable. The peppers are already filled with quinoa, beans and sweetcorn, so a light accompaniment works well.

Recipe notes & tips

• Rinse the quinoa thoroughly before cooking it according to its packet instructions.
• Drain the beans and tinned sweetcorn well to keep the filling from becoming watery.
• Tear the coriander into the filling shortly before baking for a fresh herbal flavour.
• Season the filling before spooning it into the peppers so the seasoning is evenly distributed.
• Check the peppers after 20 minutes and continue baking if the cheese is not yet golden.

Variations

• Add chilli: stir a little chilli into the filling for extra heat.
• Switch the herbs: use another soft herb in place of coriander for a different flavour.
• Change the cheese: use a favourite grated cheese for the topping.
• Use mixed peppers: choose peppers of different colours for a varied-looking dish.
• Add extra sweetcorn: increase the sweetcorn and reduce the quinoa slightly to change the filling balance.

Common mistakes to avoid

• Skipping the quinoa rinse: rinse it thoroughly before cooking.
• Wet filling: drain tinned beans and sweetcorn well, or thaw frozen sweetcorn before mixing.
• Damaged pepper shells: remove the tops and insides carefully so the peppers remain usable as containers.
• Overfilling: spoon the mixture in without pressing it down too firmly.
• Baking by time alone: check for melted, golden cheese and give the peppers more time if needed.

How to store

Refrigerate leftover peppers in a covered container for up to 3 days. Reheat in the oven until hot throughout, or use a microwave and check the centre before serving.

Frequently asked questions