Cut the tops off bell peppers and trim the insides. Place on an oven proof pan and drizzle peppers with a little olive oil and salt and pepper.
3
Roast for 20-30 minutes at 375 degrees until skin is tender. While peppers are roasting, rinse and cook your quinoa on the stove using one cup dried quinoa to two cups water.
4
Heat a skillet with olive oil and cook chopped onion, zucchini, squash, and garlic until tender – about 10 minutes. Add cooked quinoa, black beans, and cilantro to vegetable mixture. Season with cumin and salt & pepper to taste.
5
Spoon mixture into peppers and divide shredded cheese on the top. Place back in oven for another 5-10 minutes to melt cheese.
6
Top with additional cilantro if desired. If you have additional quinoa mixture, serve it on the side.
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Looking for an easy to make and satisfying meatless and gluten-free meal? Try these mouthwatering quinoa and black bean stuffed bell peppers! They feature fresh veggies, lots of flavor, and are topped with melted Spanish Manchego cheese.
This is an easy low carb recipe will lots of flavor and fits the vegetarian lifestyle. Great crowd pleasing recipe too!
Ingredients
6 bell peppers
3 cups quinoa, cooked
1/2 cup summer squash, chopped
1/2 cup zucchini, chopped
1/2 cup onion chopped
1 tablespoon olive oil
2 cloves garlic, minced
1 can black beans, drained
handful of cilantro, chopped
2 teaspoons cumin
salt & pepper to taste
1/2 cup shredded Manchego cheese
extra cilantro for garnish, if desired
Directions
1
Preheat the oven at 375 degrees.
2
Cut the tops off bell peppers and trim the insides. Place on an oven proof pan and drizzle peppers with a little olive oil and salt and pepper.
3
Roast for 20-30 minutes at 375 degrees until skin is tender. While peppers are roasting, rinse and cook your quinoa on the stove using one cup dried quinoa to two cups water.
4
Heat a skillet with olive oil and cook chopped onion, zucchini, squash, and garlic until tender – about 10 minutes. Add cooked quinoa, black beans, and cilantro to vegetable mixture. Season with cumin and salt & pepper to taste.
5
Spoon mixture into peppers and divide shredded cheese on the top. Place back in oven for another 5-10 minutes to melt cheese.
6
Top with additional cilantro if desired. If you have additional quinoa mixture, serve it on the side.
Lina has a Bachelor's Degree from Northern Arizona University with 11 years of blogging and photography experience having work featured in Today.com, Martha Stewart, Country Living, Fox News, Buzzfeed, and HGTV.
Ohhh, I have all the ingredients except for the peppers! My local grocery has green peppers on sale 3/$1, so as soon as the kids get home from school I’m going to get some to make tomorrow. I bought zucchini & squash yesterday for veggie alfredo tonight, and these suckers are huge! I can use half of each and save for the other halves for this recipe.
Will these freeze well? Thinking about making 12 and freezing the rest for one of those days I don’t feel like cooking!
I’ve found that freezing peppers doesn’t work too well since they loose their crunch but you could freeze the filling. Then just defrost and stuff it into fresh peppers.
Mel, can you please share your recipe for veggie Alfredo? We are vegetarian and always looking for new recipes. My kids love ravioli with Alfredo sauce
Looks great. I am a vegetarian and I like to cook them in the bed on tomato soup (the campbell condense soup not too diluted) It gives them moisture and a different taste. Pour the soup on top of the pepper before putting the cheese and at the bottom of the peppers in the pan.
MMM…love stuffed peppers! if you dont have time to chop up all these yummy ingredients, but still want a healthy stuffed pepper, i use a Quinoa/garbanzo bean mix from Trader Joes called Harvest Grains Blend. Just cook it, put in a green pepper (or straight into a casserole dish with chopped bell peppers if you want it even quicker for a less fancy dish!!) and top with any shredded cheese you have around. It is delicious!
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those look really good! where do i get Manchego cheese? I’ve never heard of it before. I’m liking meatless Mondays!
Costco has it, usually with the specialty cheeses in the deli of regular grocery stores too.
Sounds great for me. I’m vegetarian.
Ohhh, I have all the ingredients except for the peppers! My local grocery has green peppers on sale 3/$1, so as soon as the kids get home from school I’m going to get some to make tomorrow. I bought zucchini & squash yesterday for veggie alfredo tonight, and these suckers are huge! I can use half of each and save for the other halves for this recipe.
Will these freeze well? Thinking about making 12 and freezing the rest for one of those days I don’t feel like cooking!
I’ve found that freezing peppers doesn’t work too well since they loose their crunch but you could freeze the filling. Then just defrost and stuff it into fresh peppers.
I freeze them all the time! They’re baked anyway, so why would they need to be crunchy?
Green peppers dont taste as good as red ones. I love stuffed peppers, but with green peppers they don’t taste as good
So funny, I find the opposite to be true! But I really prefer to use yellow peppers.
Mel, can you please share your recipe for veggie Alfredo? We are vegetarian and always looking for new recipes. My kids love ravioli with Alfredo sauce
These look great!
Love this.
Good for meatless Fridays during lent!
Looks great. I am a vegetarian and I like to cook them in the bed on tomato soup (the campbell condense soup not too diluted) It gives them moisture and a different taste. Pour the soup on top of the pepper before putting the cheese and at the bottom of the peppers in the pan.
That sounds delicious!
Love it.I have been Daniel fasting and eat all these foods.peppers are my fav and the black beans.thank you
Just a note for any vegetarians, manchego cheese traditionally uses animal rennet.
That being said, a great recipe that would work with many different cheeses or soy cheese.
Oh really, yes cheese can easily be substituted to your favorite . Thanks for sharing
Great list of veggie cheeses here (not my site or anything but good information)…
https://cheese.joyousliving.com/CheeseListBrand.aspx
MMM…love stuffed peppers! if you dont have time to chop up all these yummy ingredients, but still want a healthy stuffed pepper, i use a Quinoa/garbanzo bean mix from Trader Joes called Harvest Grains Blend. Just cook it, put in a green pepper (or straight into a casserole dish with chopped bell peppers if you want it even quicker for a less fancy dish!!) and top with any shredded cheese you have around. It is delicious!
Oh nice! I love that blend too
Yum!! Thank you!!
As a life-long vegetarian, I am so happy hip2save is participating in meatless Monday! Thank you for sharing this with us–looks delicious!
Also, quinoa can be cooked in the rice cooker. I do it all the time.