Gevulde paprika's met quinoa, zwarte bonen en avocadocrème

Ingredients

• 4 largebell peppers (red, yellow or orange)
• 150 gquinoa
• 1 can (400 g)black beans, rinsed and drained
• 1 can (200 g)sweetcorn, drained
• 1red onion, finely chopped
• 2 clovesgarlic, finely chopped
• 1 tspcumin
• 1 tspsmoked paprika
• to tastesalt and pepper
• a splasholive oil
• 50 g (optional)grated cheese
• 2 ripeavocados
• juice of 1lime
• 1/2 tspgarlic powder
• a handfulfresh coriander
• a pinch (optional)chilli flakes

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C, or 180°C fan.

2. 2

   Cook the quinoa

   Cook the quinoa in lightly salted water, following the packet instructions. Drain it and leave it to cool slightly.

3. 3

   Prepare the peppers

   Halve the peppers lengthways, remove the seeds and membranes, and arrange the halves open-side up in a baking dish.

4. 4

   Cook the filling

   Warm a splash of olive oil in a pan. Cook the onion and garlic until translucent, then add the sweetcorn, black beans, cumin, smoked paprika, salt and pepper. Stir-fry for 3 minutes.

5. 5

   Mix the quinoa

   Stir the cooked quinoa into the bean mixture. Taste it and adjust the seasoning if needed.

6. 6

   Fill the peppers

   Spoon the quinoa and bean mixture generously into the pepper halves. Add the grated cheese over the top if using.

7. 7

   Bake until tender

   Bake the peppers for 25 minutes, until tender and lightly golden at the edges.

8. 8

   Make the crema

   Meanwhile, purée the avocado with the lime juice, garlic powder, salt and a few tablespoons of water until smooth and spreadable.

9. 9

   Finish and serve

   Take the peppers out of the oven. Spoon over the avocado crema and garnish with fresh coriander and a pinch of chilli flakes if desired. Serve straight away.

What are quinoa-stuffed peppers?

Stuffed peppers are a familiar home-cooking format across many cuisines: hollowed peppers are filled and baked until tender. This version takes Mexican-inspired flavours from black beans, cumin, sweetcorn and lime rather than following one traditional recipe.

Quinoa makes the filling substantial, while avocado crema adds a cool, creamy contrast. Baking the pepper halves open-side up keeps the filling easy to portion and serve.

Nutrition and macros by portion

The nutrition label shows one serving as written: 500 calories, 19g protein, 75g carbs, 17g fat.

Quinoa, black beans and sweetcorn provide most of the carbohydrates, while beans and quinoa also contribute protein. Avocado and olive oil supply much of the fat, with optional cheese adding further fat and protein; serve a pepper with a generous side of green vegetables to round out the plate.

Build a flavourful filling

Onion and garlic: cook them until translucent before adding the beans and spices, so their flavour softens and spreads through the filling.

Spices: cumin and smoked paprika season the quinoa and beans with earthy warmth. Taste the mixture after stirring in the quinoa, then adjust the salt and pepper before filling the peppers.

Prepare the peppers well

Even halves: cut the peppers lengthways and remove the seeds and pale membranes. Set them open-side up in the dish so each half can hold a generous scoop of filling.

A snug fit: arrange the halves closely enough to stay upright, but leave them accessible for filling. The recipe does not call for pre-cooking the peppers; they soften in the oven.

Get the filling texture right

Cooked quinoa: follow the packet instructions and drain it well before mixing. Slightly cooled quinoa is easier to stir through the bean mixture without making it soggy.

Avocado crema: add water a little at a time until the purée is smooth and easy to spoon. Lime juice brings brightness, while salt helps bring out the avocado's flavour.

Check doneness and timing

Bake the filled peppers at 200°C, or 180°C fan, for 25 minutes. Look for tender pepper flesh and lightly golden edges as the recipe's cues that they are ready.

Make the crema while the peppers bake, then spoon it over just before serving. This keeps the topping fresh and creamy rather than baking it.

Serve them your way

These peppers can be served as a complete meal, with the quinoa and beans providing a substantial filling. A crisp green salad or simply dressed vegetables make a fresh side.

Add the optional cheese before baking for a savoury topping, and finish with coriander and chilli flakes to taste. Serve the crema on top or alongside for easier portioning.

Recipe notes & tips

• Drain the beans, sweetcorn and cooked quinoa well so the filling stays cohesive.
• Use peppers of a similar size so their halves cook at a similar rate.
• Taste the filling before stuffing the peppers, when it is easiest to adjust the seasoning.
• Add water to the avocado mixture gradually to avoid making the crema too thin.
• Keep the coriander and chilli flakes for the final garnish.

Variations

• Add heat: stir chilli flakes into the filling before stuffing the peppers.
• Use another cheese: sprinkle your preferred grated cheese over the filled peppers before baking.
• Make it milder: leave out the optional chilli flakes.
• Change the herbs: use a different fresh herb in place of coriander for a different finish.
• Serve extra crema: blend another avocado with lime and seasonings for a more generous topping.

Common mistakes to avoid

• Skipping the draining: excess liquid can loosen the filling, so drain the beans, sweetcorn and quinoa well.
• Overfilling the halves: pack the mixture in gently so it stays in place during baking.
• Making the crema too runny: add water a little at a time until it is smooth and spreadable.
• Baking the topping: add the avocado crema after baking to keep its fresh texture.
• Serving without tasting: check the filling's seasoning before it goes into the peppers.

How to store

Refrigerate leftover baked peppers in a covered container for up to 3 days. Reheat in the oven or microwave until hot throughout, and add freshly made avocado crema after reheating; the crema is best made close to serving.

Frequently asked questions