Stuffed Peppers For Dinner

todayJuly 18, 2023 20

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Red Peppers with Quinoa and Black Beans

Want to eat healthily? here’s an idea for a healthy dinner this week. Stuffed Red Peppers with Quinoa and Black Beans.


  • 4 large bell peppers, halved and seeded
  • 1 cup cooked quinoa/cauliflower rice or plain rice
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1/2 cup chopped onion
  • 1/4 cup chopped green pepper
  • 1/4 cup chopped coriander
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper


  1. Preheat your oven to 190 degrees C to ensure it’s ready when you’re done preparing the stuffed peppers.
  2. In a large bowl, combine the cooked quinoa, black beans, chopped onion, chopped green pepper, cilantro, olive oil, cumin, salt, and black pepper. Mix well to ensure all the flavours are evenly distributed.
  3. Take the halved peppers and generously stuff them with the quinoa mixture.
  4. Place the stuffed peppers in a baking dish. You can choose a dish that allows the peppers to sit snugly without toppling over.
  5. Bake the peppers in the preheated oven for approximately 30 minutes, or until the peppers become tender and the quinoa is heated through. The baking process will infuse the flavours and bring out the natural sweetness of the peppers.
  6. Once cooked, remove the dish from the oven and serve s immediately.

Additional Tips:

  • Experiment with different types of peppers to suit your taste preferences and add visual appeal to your dish. Try a combination of red, green, yellow, and orange peppers.
  • If you don’t have quinoa on hand, you can substitute it with brown rice or couscous to create a wholesome and delicious stuffing.
  • Feel free to add other vegetables or a protein of your choice to enhance the nutritional value and flavour profile.
  • Consider incorporating cheese into the stuffing. Cheddar, or Parmesan are excellent options.

Stuffed peppers are an easy and healthy idea for dinner. Why not give it a try sometime this week!

Written by: Ian Fraser

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