Quinoa & Black Bean Stuffed Peppers

Name: Quinoa & Black Bean Stuffed Peppers
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: North America, Mexican
Ingredients: 1-1/2 cups water; 1 cup quinoa, rinsed; 4 large green peppers; 1 jar (16 ounces) chunky salsa, divided; 1 can (15 ounces) black beans, rinsed and drained; 1/2 cup reduced-fat ricotta cheese; 1/2 cup shredded Monterey Jack cheese, divided

TEST KITCHEN APPROVED

9 Reviews

Total Time:Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Cindy Reams, Philipsburg, Pennsylvania

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Aug. 17, 2023

If you're thinking about a meatless meal, give these no-fuss peppers a try. They come together with just a few ingredients and put a tasty spin on a low-fat dinner! —Cindy Reams, Philipsburg, PA

TEST KITCHEN APPROVED

Quinoa & Black Bean Stuffed Peppers

9 Reviews Add your review

Yield:4 servings

Prep:15 min

Cook:15 min

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Ingredients

1-1/2 cups water
1 cup quinoa, rinsed
4 large green peppers
1 jar (16 ounces) chunky salsa, divided
1 can (15 ounces) black beans, rinsed and drained
1/2 cup reduced-fat ricotta cheese
1/2 cup shredded Monterey Jack cheese, divided

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Directions

1
Preheat oven to 400°. In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, until water is absorbed, 10-12 minutes.

2
Meanwhile, cut and discard tops from peppers; remove seeds. Place in a greased 8-in. square baking dish, cut side down. Microwave, uncovered, on high until crisp-tender, 3-4 minutes. Turn peppers cut side up.
3
Reserve 1/3 cup salsa; add remaining salsa to quinoa. Stir in beans, ricotta cheese and 1/4 cup Monterey Jack cheese. Spoon mixture into peppers; sprinkle with remaining cheese. Bake, uncovered, until filling is heated through, 10-15 minutes. Top with reserved salsa.