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
Quinoa & Black Bean Stuffed Peppers Recipe photo by Taste of Home
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.
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.
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.
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Average Rating:
LuauGirl
Dec 29, 2018
I was excited to try a new, healthier stuffed green pepper but was not impressed by these.
tammycookblogsbooks
Feb 19, 2017
I had a late crop of green peppers from my garden and they were perfect for this recipe. I used a quinoa blend and replaced the ricotta cheese with cottage cheese, like I usually do for recipes. This dish tasted really good. It got a thumbs up from everyone.
chris_giles18
Dec 8, 2015
I have been trying to find meatless entrees for dinner once a week. I really enjoyed this and didn't miss the meat, but my meat-loving husband was not impressed.
Reviews
I was excited to try a new, healthier stuffed green pepper but was not impressed by these.
I had a late crop of green peppers from my garden and they were perfect for this recipe. I used a quinoa blend and replaced the ricotta cheese with cottage cheese, like I usually do for recipes. This dish tasted really good. It got a thumbs up from everyone.
I have been trying to find meatless entrees for dinner once a week. I really enjoyed this and didn't miss the meat, but my meat-loving husband was not impressed.
MMMM good!