Stuffed Peppers with Quinoa and Black Beans with Caprese Salad

11 ingredients

50 minutes

368 kcal

These Italian Quinoa and Black Bean Stuffed Peppers are a delicious and nutritious dish that combines the flavors of quinoa, black beans, and melted mozzarella cheese, all stuffed into sweet bell peppers. Served with a refreshing Caprese salad made of cherry tomatoes, fresh basil pesto, and creamy mozzarella, this meal is perfect for a satisfying dinner.

1/2 cup quinoa

1/2 cup, cooked black beans

2 large, halved and deseeded bell peppers

1/2 cup, shredded mozzarella cheese

2 tbsp basil pesto

1/2 cup, halved cherry tomatoes

1 tbsp balsamic vinegar

2 cloves, minced garlic

1 tsp, dried oregano

to taste salt

to taste pepper


Cook quinoa according to package instructions. In a bowl, mix cooked quinoa, black beans, garlic, oregano, salt, and pepper. Set aside.

Preheat the oven to 180°C. Fill each halved bell pepper with the quinoa and black bean mixture. Place the stuffed peppers in a baking dish.

Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil, sprinkle mozzarella cheese on top of each pepper, and bake for an additional 5-10 minutes until the cheese is melted and bubbly.

In a bowl, combine cherry tomatoes, basil pesto, salt, and pepper. Drizzle with balsamic vinegar and toss gently to mix.

5. Finishing the dish and serving

Serve the Italian Quinoa and Black Bean Stuffed Peppers hot, alongside the refreshing Caprese salad. Enjoy the flavors of Italy in every bite!

7. Final tip

For a spicy kick, you can add some chopped jalapenos to the quinoa and black bean mixture before stuffing the peppers. You can also experiment with different types of cheese such as feta or goat cheese for a unique flavor twist.

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