Stuffed Peppers with Quinoa and Black Beans

An easy-to-make dish that is filling and versatile. Packed with plant-protein, fiber and lots of flavor, this colorful combination makes the perfect meal when you’re short on time but need something hearty and satisfying in a hurry!

* Serves 4-6


  • 4 large bell peppers, seeded and halved (colors of choice)

  • 1 cup uncooked quinoa

  • 2 cups water (or 1 cup water and 1 cup vegetable broth)

  • pinch of sea salt

  • 1 tablespoon olive oil

  • ½ cup red onion, chopped

  • 1 ½ cups cooked black beans (if using canned, make sure they’re BPA-free)

  • 1 large carrot, grated

  • ½ teaspoon cumin

  • ½ teaspoon chili powder

  • ½ teaspoon sea salt

  • ½ cup salsa

  • Additional sea salt & pepper to taste


  • cubed avocado

  • cilantro

  • a squeeze of fresh lime juice

  • additional salsa (optional)


  1. Preheat the oven to 375 degrees. Lightly grease a baking tray.

  2. In a medium-sized pot, bring the water (or vegetable stock and water combo) to a boil. Add a pinch of salt and a drop of olive oil and the quinoa to the pot. Reduce the heat to low, and then cover and simmer for 15 minutes or until all the water is absorbed. Leave the pot covered for 5 minutes before removing the lid. Fluff the quinoa with a fork and let it stand for a few minutes.

  3. While the quinoa is cooling, heat the olive oil in a large pan over medium-high heat. Sauté the onion and carrots for 3-4 minutes until the onion begins to soften. Mix in the cumin, chili powder, and salt.

  4. Once the quinoa is slightly cooled, add the quinoa, drained black beans, and salsa to the vegetables. Stir until all the ingredients are well combined. Add the quinoa-vegetable mixture into the stuffed peppers and place on the prepared baking tray.

  5. Bake the stuffed peppers in the oven for approximately 18-20 minutes.

  6. Top with avocado, cilantro, additional salsa, and salt and pepper to taste.

NOTE: For a quick midweek meal, prepare all the ingredients in advance without baking the peppers. Store the stuffed peppers in the refrigerator for up to two days before baking.

Here’s another one of our all-time veggie-rich favorite recipes from Elise Museles-Zucchini Pasta with Pesto and Cherry Tomatoes.

Reprinted with permission from Kale and Chocolate.

Elise MuselesElise Museles is an attorney turned Certified Eating Psychology & Nutrition Expert and creator of Kale & Chocolate.  A writer, speaker, teacher, and healthy lifestyle advocate, she empowers people to reset their relationship with food & their bodies—by creating a happy, healthy, and ridiculously delicious Food Story. Elise is also the author of the recently released book, Whole Food Energy, (Barron’s Educational Series, January 2016) and shares daily inspiration (and mouth-watering photos!) on FaceBook and Instagram.

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