Black Bean & Quinoa Stuffed Peppers

1. 1
   prep

   Soak the black beans overnight.

   Rinse the dried black beans. Place them in a bowl, cover with plenty of water, and let soak for at least 8 hours or overnight.

   TIPSoaking softens the beans and reduces cooking time significantly.
2. 2
   pressure cook · ~18 min

   Cook the soaked black beans.

   1.Drain the soaked beans and add them to a pressure cooker with 2 cups of fresh water.

   2.Pressure cook on high for 15-18 minutes until tender but not mushy.

   3.Let the pressure release naturally, drain any excess liquid, and set aside.

   TIPThe beans should hold their shape but mash easily between your fingers.
3. 3
   boil · ~20 min

   Cook the quinoa.

   1.Combine rinsed quinoa with 1 cup water in a saucepan.

   2.Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

   3.Turn off the heat and let it sit covered for 5 minutes, then fluff with a fork.

   TIPFluffing with a fork instead of stirring keeps the quinoa light and separate.
4. 4
   prep

   Prepare the bell peppers.

   Slice off the tops of the bell peppers. Remove the seeds and white membranes inside. Rinse and pat dry. Arrange them upright in a baking dish.

   TIPIf a pepper tips over, slice a very thin layer off the bottom to create a flat base — be careful not to cut a hole.
5. 5
   saute · ~12 min

   Make the filling.

   1.Heat oil in a skillet over medium heat.

   2.Add chopped onion and sauté until soft and translucent, about 4-5 minutes.

   3.Add minced garlic and cook for 1 more minute until fragrant.

   4.Stir in diced tomato and corn. Cook for 3-4 minutes until the tomato softens.

   5.Add cumin powder, smoked paprika, red chili powder, salt, and black pepper. Mix well.

   TIPScrape the bottom of the pan often — the spices can catch and burn quickly.
6. 6
   mix · ~3 min

   Combine the filling.

   Add the cooked quinoa and drained black beans to the skillet. Stir everything together and cook for 2-3 minutes until warmed through. Taste and adjust seasoning if needed.

7. 7
   assemble

   Stuff the peppers with the quinoa bean mixture.

   Spoon the filling generously into each bell pepper, pressing down gently. Pack them firmly but not so tight that the peppers split. Top each pepper with shredded cheese.

   TIPOverfilling is fine — the cheese and filling will settle as they bake.
8. 8
   bake · ~30 min

   Bake until the peppers are tender and cheese is golden.

   1.Preheat the oven to 375°F (190°C).

   2.Cover the baking dish with foil and bake for 20 minutes.

   3.Remove the foil and bake uncovered for another 10 minutes until the cheese is bubbly and lightly browned.

   TIPFor a darker, crispier cheese top, switch to broil for the last 1-2 minutes — watch it closely so it doesn't burn.
9. 9
   garnish · ~5 min

   Garnish with fresh cilantro and serve with lime wedges.

   1.Remove peppers from the oven and let them rest for 5 minutes.

   2.Scatter chopped cilantro over each pepper.

   3.Serve warm with lime wedges on the side.

   TIPA squeeze of fresh lime right before eating brightens up all the smoky, savory flavors.

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