Black Bean and Quinoa Stuffed Peppers with Cilantro Lime Rice
Tips for Experienced Cooks
As an experienced chef, you're likely comfortable experimenting with flavors. For this stuffed pepper recipe, consider incorporating smoked paprika or chipotle powder in place of regular chili powder to introduce a subtle smokiness. Play with the textures by adding crushed tortilla chips inside the peppers or as a crunchy topping before serving. To enhance the freshness of the dish, prepare a quick salsa or avocado crema to drizzle over the stuffed peppers right before serving.
Step 1: Preheat oven and prepare filling
Preheat the oven to 375°F (190°C). In a large bowl, combine the following ingredients and stir until well combined:
- 1 cup cooked quinoa
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn
- 1 diced tomato
- 1 cup shredded cheese
- 1/4 cup chopped cilantro
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Step 2: Stuff and bake the peppers
Slice the bell peppers in half lengthwise and remove the seeds and membranes. Stuff the halved bell peppers with the quinoa and black bean mixture and place them in a baking dish. Cover with foil and bake for 25-30 minutes, or until the peppers are tender.
Step 3: Prepare the cilantro lime rice
In a separate bowl, mix the following ingredients to make the cilantro lime rice:
- 2 cups cooked white rice
- 2 tablespoons lime juice
- 2 tablespoons chopped cilantro
- 1 tablespoon olive oil
Step 4: Serve and enjoy
Serve the stuffed peppers with the cilantro lime rice and enjoy!
Pantry Items
- 1 cup pepper jack cheese
- 1 cup quinoa
- 1 can black beans
- 1 cup corn kernels
- 2 cups white rice
- 1 tablespoon olive oil
Fresh Produce & Herbs
- 4 whole bell pepper
- 1 cup tomato
- 1/2 cup fresh cilantro
- 2 tablespoons fresh lime juice
- 2 tablespoons fresh cilantro
Seasonings & Spices
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
