Community recipe
Cheesy Black Bean Stuffed Peppers with Salsa Quinoa
Tender roasted bell peppers are filled with saucy salsa quinoa, black beans, sweet corn, and melted Monterey Jack for a colorful, satisfying vegetarian dinner.
- Serves
- 4
- Prep
- 20 min
- Cook
- 35 min
- Difficulty
- easy
Get ready
Ingredients
- 4 bell peppers, washed, dried, halved lengthwise, and seeded
- 1 yellow onion, peeled and finely chopped
- 2 garlic cloves, peeled and minced
- 0.25 cup cilantro, washed, dried, and roughly chopped
- 1 cup quinoa, rinsed and drained
- 2 cup vegetable broths
- 0.5 tsp kosher salt
- 1 tbsp olive oil
- 1 tsp chili powder
- 0.5 tsp ground cumin
- 0.25 tsp black pepper
- 0.25 tsp kosher salt
- 1 can of black beans, drained and rinsed
- 1 cup frozen corn
- 1 cup salsa
- 1 cup shredded monterey jack cheese
Make it
Instructions
- 01
Heat the oven and prep the vegetables
Position a rack in the center of the oven and heat it to 400°F (205°C). Wash and dry 4 each bell peppers, then halve them lengthwise and remove the stems, seeds, and white ribs. Peel and finely chop 1 each yellow onion. Peel and mince 2 each garlic cloves. Wash, dry, and roughly chop 0.25 cup cilantro; set it aside for the finish. | Why: Starting with dry, evenly cut vegetables helps the peppers roast tenderly and lets the filling cook evenly.
- 02
Cook the quinoa
Set a fine-mesh sieve over the sink and rinse 1 cup quinoa under cold water for 30 seconds; drain well. In a medium saucepan, combine the rinsed quinoa with 2 cups vegetable broth and 0.5 tsp kosher salt. Bring to a boil over medium-high heat, cover, reduce to low, and cook until the liquid is absorbed and the grains show tiny spirals, about 15 minutes. Remove from the heat and keep covered for 5 minutes, then fluff with a fork. | Why: Rinsing removes quinoa's natural bitterness, while the covered rest finishes steaming the grains without making them wet.
- 03
Grease the baking dish and arrange the peppers
Pour 1 tbsp olive oil into a 9-by-13-inch baking dish. Tilt the dish to coat its bottom and sides, reserving the oil that does not cling to the dish for the skillet. Arrange the pepper halves in the greased dish, cut sides up, in a single layer. | Why: Greasing the dish before the peppers go in prevents sticking and leaves enough oil to build flavor in the filling.
- 04
Make the savory bean and corn filling
Heat the reserved oil in a large skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and lightly golden, 5 to 6 minutes. Stir in the minced garlic, 1 tsp chili powder, 0.5 tsp ground cumin, 0.25 tsp black pepper, and 0.25 tsp kosher salt; cook until fragrant, 30 seconds. Drain and rinse 1 each can of black beans, then add them with 1 cup frozen corn and 1 cup salsa. Cook, stirring, until hot and thickened slightly, 3 to 4 minutes. Fold in the cooked quinoa and taste; the mixture should be boldly savory, so add a small pinch of salt if needed. | Why: Blooming the spices in oil deepens their flavor, and reducing the salsa briefly keeps the filling hearty rather than watery.
- 05
Stuff, bake, and melt the cheese
Spoon the filling evenly into the pepper halves, gently pressing it in without packing it tightly. Sprinkle 1 cup shredded Monterey Jack cheese over the tops. Cover the baking dish tightly with foil and bake for 20 minutes. Remove the foil and bake until the cheese is melted with golden spots and the peppers are knife-tender but still hold their shape, 10 to 12 minutes more. | Why: Covering first steams the peppers until tender; the uncovered finish browns the cheese and concentrates the filling.
- 06
Rest, garnish, and serve
Transfer the baking dish to a heat-safe surface and let the stuffed peppers rest for 5 minutes so the filling settles. Scatter the chopped cilantro over the tops. Serve 2 stuffed pepper halves per person while hot, spooning any flavorful juices from the dish over each portion. | Why: A short rest prevents the filling from spilling out and gives the hot juices time to settle into the quinoa.
