- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 150 g
- 300 ml
- 2 tbsp
- 3 cloves
- 1 tsp
- 1 tsp
- 1 tsp
- 400 g
- 400 g
- 1 tbsp
- 1 tsp
- ½ tsp
- 120 g
- 15 g
Process
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Preheat the oven to 190°C. Rinse the quinoa in a fine sieve under cold running water for 30 seconds, then drain well.
Put the quinoa and water in a small saucepan with a pinch of salt. Bring to a boil, then reduce the heat to low, cover and simmer for 15 minutes until the water is absorbed. Remove from the heat and let it stand covered for 5 minutes, then fluff with a fork.
Meanwhile, halve the bell peppers lengthwise through the stem and remove the seeds and white membranes. Rub the outsides with 1 tbsp olive oil and season lightly with salt. Place them cut-side up in a baking dish.
Heat the remaining 1 tbsp olive oil in a large frying pan over medium heat. Add the onion and cook for 5 minutes until soft and translucent. Add the garlic, ground cumin, smoked paprika and dried oregano and cook for 1 minute until fragrant.
Stir in the tomato paste and cook for 30 seconds, then add the chopped tomatoes, black beans, 1 tsp salt and black pepper. Simmer for 5 minutes, stirring occasionally, until slightly thickened.
Remove the pan from the heat and fold in the cooked quinoa until evenly combined. Taste and adjust the salt.
Spoon the quinoa mixture into the pepper halves, packing it down gently and mounding it slightly. Cover the dish tightly with foil.
Bake for 30 minutes, then remove the foil and scatter the grated cheddar cheese over the tops. Bake uncovered for a further 10–15 minutes until the cheese is melted and bubbling and the peppers are tender when pierced with a knife.
Let the peppers rest for 5 minutes, then scatter over the chopped fresh coriander if using and serve.
Kitchen notes
Kitchen notes
- The most common mistake is not rinsing the quinoa: its natural saponin coating tastes soapy and bitter. Rinse it until the water runs clear before cooking.
- Do not overfill the peppers. The filling expands slightly and overflowing makes the dish watery; mound it just above the rim and press down gently.
- The peppers are done when a knife slides into the flesh with no resistance and the skin looks slightly wrinkled. If the cheese browns before the peppers are tender, cover loosely with foil.
- If your peppers are large and thick-walled, add 2 tbsp water to the baking dish before covering with foil; the steam helps them soften evenly.
Substitutions
- quinoa→cooked brown rice or couscous (use 300 g cooked)
- black beans→canned kidney beans or pinto beans, drained and rinsed
- cheddar cheese→mozzarella, Monterey Jack or a dairy-free melting cheese
- canned chopped tomatoes→300 g fresh tomatoes, chopped, plus 2 tbsp water
Storage & reheating
Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, place the peppers in an ovenproof dish, cover with foil and bake at 180°C for 15-20 minutes until piping hot; microwaving for 2-3 minutes per pepper also works but softens the texture. The unbaked filled peppers can be assembled, covered and refrigerated for up to 24 hours before baking, or frozen for up to 2 months; bake from frozen at 190°C, adding 15-20 minutes to the covered stage.
FAQ
The questions we get asked most
Why did my stuffed peppers turn out watery?
The filling was too wet or the peppers released juice during baking. Simmer the tomato and bean mixture until thickened, and drain the canned tomatoes and beans well before using. You can also bake the empty pepper halves cut-side down for 10 minutes first to release excess moisture.
Can I make quinoa stuffed peppers ahead of time?
Yes. Assemble the filled peppers in the baking dish, cover tightly and refrigerate for up to 24 hours. Add 5-10 minutes to the covered baking time since they start cold. You can also cook the quinoa and make the filling up to 3 days ahead and store them separately in the fridge.
How do I know when the peppers are fully cooked?
A knife should slide into the pepper flesh with almost no resistance, and the skin will look slightly wrinkled and glossy. The cheese on top should be melted and bubbling. Thick-walled peppers can take 10 minutes longer than thin ones.
Can I use a different grain instead of quinoa?
Yes. Cooked brown rice, couscous or bulgur all work well; use about 300 g cooked grain in place of the cooked quinoa. If using couscous, note that it is not gluten-free, and adjust the salt since grains absorb seasoning differently.
Can I freeze stuffed peppers?
Yes, either before or after baking. Cool completely, wrap each pepper tightly or place in a freezer-safe container, and freeze for up to 2 months. Thaw overnight in the fridge and reheat covered at 180°C for 20-25 minutes, or bake from frozen at 190°C for 50-60 minutes covered, then uncover for the last 10 minutes.
Why is my quinoa still crunchy after baking?
The quinoa was likely undercooked before it went into the filling, or there was not enough liquid in the mixture. Cook the quinoa until the water is fully absorbed and the grains look translucent with a visible white spiral. If it is still firm, add 2 tbsp water to the filling and extend the covered baking time by 10 minutes.
Can I add meat to this recipe?
Yes. Brown 250 g of ground beef or turkey with the onion, then proceed with the recipe, reducing the black beans to 200 g. Cook the meat to an internal temperature of 74°C before stuffing, and add a few extra minutes to the baking time.
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