Skip to main content

Quinoa and Black Bean Stuffed Peppers


Quinoa has been one of my go-to side dishes for a few years now and I'm always looking for new ways to serve it up.  I found Cindy R's Quinoa and Black Bean Stuffed Peppers on the Taste of Home site. 

The recipe calls for cutting the tops off of green peppers, but I prefer yellow and red instead.  I also cut them in half.  This meant I had to microwave them in two batches instead of one, and then I moved them to a 13x9 baking dish.  

 

I used pre-rinsed quinoa, which is a huge time saver.  I like that this recipe uses some of my favorite pantry staples, black beans and salsa. I used whole milk ricotta because that's what I have on hand.

 

I topped them with Fiesta blend cheese.  If you want to up the general heat level, you can definitely go with a spicier blend.

 
Two pepper halves made a nice filling dinner.  I froze the remaining halves until solid and then vacuum sealed them for future meals. Thank you so much to Cindy for sharing her amazing recipe!
 



Quinoa and Black Bean Stuffed Peppers

Quinoa and Black Bean Stuffed Peppers
Author: Jolene's Recipe Journal

Ingredients

  • 1/2 cups water
  • 1 cup quinoa, rinsed
  • 4 large red and yellow bell peppers
  • 1 jar (16 ounces) chunky salsa, divided
  • 15oz reduced sodium black beans, rinsed and drained
  • 1/2 cup ricotta cheese
  • 1/2 cup shredded Fiesta Blend cheese, divided

Instructions

  1. Preheat oven to 400°. In a small saucepan, bring water to a boil.
  2. Add quinoa. Reduce heat; simmer, covered, until water is absorbed, 10-12 minutes.
  3. Meanwhile, slice peppers in half, remove seeds. Place in a greased 8-in. square baking dish, cut side down.
  4. Microwave, uncovered, on high until crisp-tender, 3-4 minutes. Turn peppers cut side up.
  5. Reserve 1/3 cup salsa; add remaining salsa to quinoa. Stir in beans, ricotta cheese and 1/4 cup cheese.
  6. Spoon mixture into peppers; sprinkle with remaining cheese.
  7. Bake, uncovered, until filling is heated through, 10-15 minutes. Top with reserved salsa.
peppers, quinoa, black beans
Dinner, lunch
American







Comments

Popular posts from this blog

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper.   Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed. They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microw...

Stuffed Waffles

I wasn't sure I was going to blog these stuffed waffles since it was the first time I tried using the new iron but since I'd already taken the pics as I went I figured, why not? They aren't perfect but they are delicious! I'd seen videos floating around TikTok and Instagram of people making stuffed waffles so I hopped over to Amazon and ordered the Elite Gourmet version.  The instructions were fairly straightforward but there was no recipe so I made up a batch of Classic Waffle batter. Then I scoured the fridge for things to stuff them with.    First up, some leftover taco meat from the previous night and Fiesta blend cheese,  pepperoni and mozzarella cheese and lastly some strawberries and cream cheese.   For the taco stuffed I added the taco meat and cheese in the middle and then set out some salsa and sour cream to top them with.  Learning curve lesson 1- make sure your ingredients are all room temp before you start, they will bake much quicker....

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked bacon, cut ...