Mexican Stuffed Peppers with Quinoa and Black Beans

Our pepper plants are producing some really large, beautiful peppers. This dish is a great way to use bell peppers and is quite hearty. Enjoy!

  • 4 bell peppers, sliced in half stem-to-tip, seeds removed
  • 1c quinoa, uncooked
  • 1/2 medium onion, diced
  • 1 (15oz) can black beans, drained and rinsed
  • 1 tomato, seeded and diced
  • 2-3 jalapeno or other spicy pepper
  • 1/4c cilantro or parsley, minced
  • 1/4tsp salt
  • 1/4tsp pepper
  • olive oil, if desired
  • 1/2c Monterrey Jack, grated
  • 1/2c cheddar cheese, grated
  1. Add quinoa and onion to a large saucepan with 2 cups of water and a pinch of salt. Bring to a boil over medium-high heat. Boil 5 minutes, cover, turn off heat and let steam 15 minutes. Fluff with a fork.
  2. Pour quinoa/onion mixture into a mixing bowl. Stir in black beans, tomato, spicy peppers, cilantro/parsley, 1/4 tsp salt, and 1/4 tsp pepper. If dry, add olive oil.
  3. Divide filling among peppers. Nestle stuffed peppers into pan. Sprinkle with cheeses


  4. Cover the pan with foil and bake at 375 degrees 25-30 minutes. Remove foil and cook about 5 minutes longer. Serve warm.

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