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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


  • 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


  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 4 halves into a greased 9x9 glass baking dish or pie plate, cut side down.
  4. Microwave, uncovered, on high until crisp-tender, 3-4 minutes. Move peppers to 13x9 dish, cut side up.
  5. Reserve 1/3 cup salsa; add remaining salsa to quinoa. Stir in beans, ricotta cheese and 1/4 cup Fiesta blend 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



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