No ImageCheesy Quinoa Black Bean Stuffed Bell Peppers

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  1. Mary Delany-Hudzik

    Delicious! I have made this numerous times and highly recommend it! Make sure you don’t forget the cumin, I did once, and it was very bland.


  2. Margaret

    These are very good but definetely need some jazzing up. Firstly, I think they need more black beans and salt & pepper. I added 1 tsp chili powder & reduced the cumin to 1/2 tsp. Next time I will add more of both and a pinch or two of cayenne. With these additions I think they will be excellent.


  3. Sue

    I have made stuffed peppers with Quinoa for a few years now. My version is to use cut up eggplant, zucchini, mushrooms, onion, garlic, fresh or dried herbs of choice..and sometimes a can of diced tomatoes or fresh cherry tomatoes cut up and add fresh spinach and cook for a minute or two then mix in the cooked Quinoa and whatever cheese I am using (feta, cheddar, mozzarella, pepper jack whatever I’m in the mood for). Stuff peppers and bake….add more cheese on top the last 5 minutes. I will definitely try steaming the peppers first to reduce baking time…and do the version with black beans. etc. I always use red, yellow, orange peppers and finely dice the tops that I cut up and include in the stuffing!

  4. Maureen

    This is a family favorite. But there is some confusion re cook time. At the top of the recipe it says 1 hour, 10 minutes. In the body of the recipe it says 35 minutes plus another 5 to 10 minutes. Which is correct?


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  5. Annette

    My daughter made this and added frozen corn and used mozzarella cheese instead of cheddar. It was delicious!


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