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Quinoa and Bean Stuffed Peppers

Quinoa and Bean Stuffed Peppers are a wholesome, protein-packed dish perfect for a nutritious meal. This colorful dish features bell peppers stuffed with a flavorful mixture of quinoa, beans, vegetables, and spices, then baked until tender. With IDDSI modifications, this recipe can be made accessible for everyone, making it a versatile and inclusive meal option.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 halves
Course: Side Dish
Cuisine: Gluten Free, Mexican, Tex-Mex, Vegetarian
Calories: 325
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 large bell peppers any color, halved and seeded
  • 1 cup quinoa rinsed and cooked
  • 1 can 15 oz black beans or kidney beans drained and rinsed
  • 1 can 14 oz diced tomatoes drained
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon chili powder optional for heat
  • Salt and black pepper to taste
  • 1 cup shredded cheddar or Monterey Jack cheese optional
  • Fresh cilantro for garnish optional
Optional Toppings
  • Sour cream
  • Avocado slices
  • Hot sauce

Equipment

  • Baking dish
  • Saucepan (for quinoa)
  • Knife and cutting board
  • Skillet (optional, for sautéing onion/garlic before mixing)
  • Mixing bowl
  • Spoon (for stuffing peppers)
  • Oven

Method
 

  1. Preheat the oven to 375°F (190°C). Place the halved and seeded bell peppers in a baking dish. Drizzle with a little olive oil and season with salt and pepper. Set aside.
  2. In a skillet over medium heat, sauté the chopped onion for 3-4 minutes until translucent. Add the minced garlic and cook for an additional minute. Stir in the cooked quinoa, black beans, diced tomatoes, cumin, paprika, and chili powder. Season with salt and black pepper to taste. Cook for 5 minutes, stirring occasionally, until the flavors are well combined.
  3. Spoon the quinoa and bean mixture into each bell pepper half, pressing the filling down lightly. Top with shredded cheese if desired.
  4. Cover the baking dish with foil and bake for 25-30 minutes. Remove the foil and bake for an additional 5-10 minutes, or until the peppers are tender and the cheese is melted and bubbly.
  5. Garnish with fresh cilantro and serve with optional toppings like sour cream or avocado slices.

Notes

IDDSI Texture Modifications:
  • Puree 4 (PU4): Blend the cooked quinoa and bean mixture with a small amount of broth until smooth and cohesive. Puree the cooked bell peppers separately and layer with the filling for visual appeal.
  • Minced & Moist 5 (MM5): Mince the cooked bell peppers and beans into 4mm pieces and mix into the filling with sour cream to keep bites together.
  • Soft & Bite-sized 6 (SB6): Cut the cooked bell peppers into 15mm pieces and mix with the filling.
  • Easy to Chew 7 (EC7): Serve the stuffed peppers as is, making sure they are tender by cooking liquid. 
Macro Adjustments:
  • Protein: Add ground turkey, chicken, ground tofu or swap in Greek yogurt instead of sour cream. 
  • Fats: Add cheese inside or on top, or serve with guacamole to add fats to your meal. To reduce, skip or halve the cheese, top with salsa instead of sour cream/avocado. 
  • Carbs: Use cauliflower rice instead of quinoa, reduce the amount of beans; you can replace some of the bulk with mushrooms or zucchini.
Dietary Swaps:
  • Gluten-free: Recipe is naturally gluten free
  • Dairy-free/Vegan: Use vegan cheese or leave out, coconut yogurt can replace sour cream. 
Low-Spoons Shortcuts:
  • There are frozen and shelf stable quinoa packs that allow for quicker, more flexible cooking methods. 
  • You can stuff the raw peppers and bake everything. Cover with foil and bake to reduce on active cooking time. You can even take this to one pot by chopping the peppers, and mix in as a casserole.