Stuffed peppers with quinoa and black beans

Stuffed peppers with quinoa and black beans: a spicy oven dish with cheddar, sweetcorn, salsa, lime and coriander.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 35 min
• Total time: 50 min
• Calories: 340 kcal per serving
• Protein: 16 g
• Fat: 12 g
• Carbs: 45 g

Ingredients

• 1 small tin of black beans
• 3 red peppers
• Lime wedges
• 100 g quinoa
• 100 g cheddar cheese
• 100 g sweetcorn
• Coriander
• 1 tsp cumin
• 1 tsp paprika
• ½ jar of Mexican salsa (without added sugar or seed oils)

Method

You’ll need: oven · frying pan · saucepan · baking dish · chopping board · knife · sieve

1. Wash the quinoa thoroughly and cook according to the packet instructions. Rinse the black beans, drain the sweetcorn, chop the coriander and halve the peppers lengthways or cut off the tops.
2. Gently heat a little olive oil in a frying pan. Briefly mix and warm the quinoa with the black beans, sweetcorn, Mexican salsa, cumin, smoked paprika and some of the cheddar cheese.
3. Place the peppers in a baking dish and fill them with the quinoa and bean mixture. Sprinkle the remaining cheddar on top.
4. Bake the stuffed peppers at 200 °C (180 °C fan) for 25–30 min until the peppers are soft and the cheese has melted and turned golden. Finally, sprinkle with fresh coriander.
5. Serve with lime wedges and a little extra salsa on top if you like.

Good to know

Stuffed peppers are real comfort food for me. This version is spicy, colourful and pleasantly satisfying without feeling heavy.

Swaps

Cheddar → cottage cheese or skyr + a little vegetarian Parmesan-style hard cheese (more protein) Mexican salsa → chunky tomatoes with onion, garlic, lime juice and spices (no sugar, fewer additives, no seed oils) Sweetcorn → diced courgette or cauliflower rice (less starch, more volume) Quinoa → lentils or extra black beans (more protein and fibre)

Allergens

Contains milk from the cheddar. Beans, sweetcorn and spices are usually fine for everyday eating, but pulses and hot salsa can disagree with people who have a sensitive stomach; in pregnancy, make sure the cheese is pasteurised.

Frequently asked questions

What's in black beans, nutritionally?

Black beans provide fibre, plant protein, folate, magnesium and iron. In some people they can also encourage bloating.

Why does quinoa work well in stuffed peppers?

Quinoa brings complex carbs, fibre and minerals such as magnesium and manganese. Compared with many classic fillings, it also provides a little more protein.

What's in red peppers?

Red peppers contain plenty of vitamin C, plus carotenoids and smaller amounts of vitamin B6 and folate.

Is cheddar just there for flavour, or does it matter nutritionally?

Cheddar provides protein, calcium and vitamin B12. But it also contains saturated fats and salt, so the amount in the whole dish makes a difference.

What do coriander, cumin and lime add to the dish?

They mainly bring flavour and small amounts of plant compounds. In terms of taste, they make the stuffed peppers noticeably fresher, brighter and more rounded.