Mighty Mom Meatless Monday: Quinoa Stuffed Peppers

Quinoa and Black Bean Stuffed Peppers

  • Prep/ Cooking Time: 10 minutes/30 minutes
  • Servings: makes 4 servings
  • Storage: Serve immediately
  • Equipment: Large baking dish, large pan


  • 4 bell peppers, halved lengthwise, seeds removed
  • 1 1/2 tablespoons olive oil, plus more for pan
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons chili powder
  • 2 teaspoons cumin
  • 2 teaspoons paprika
  • 1  can black beans, drained and rinsed
  • 3 cups baby spinach, chopped
  • 3 cups cooked quinoa
  • 3 tomatoes diced
  • 1/4 cup fresh cilantro, chopped
  • Salt and fresh ground pepper


  1. Preheat oven to 180 degrees C. Brush a thin layer of olive oil across the bottom of a large baking dish.
  2. In a large sauté pan heat oil over medium heat. Add onions and cook until soft and fragrant, about 5 minutes.
  3. Stir in the garlic, chilli powder, cumin and paprika, season with salt & pepper, and cook for another 1-2 minutes.
  4. Add the black beans, spinach, quinoa, and tomatoes, and mix together to fully combine. Cook over medium heat until the mixture is heated through, about 5 minutes. Stir in fresh cilantro.
  5. Use a spoon to fill peppers with quinoa stuffing.
  6. Arrange peppers in a large baking dish and cover with tinfoil.  Bake for 25 minutes.
  7. Remove peppers from the oven.  Garnish with chopped cilantro and serve immediately.

quinoa and black bean stuffed peppers

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