Recipe: Quinoa and Black Bean Stuffed Bell Peppers
By: Jaimie Spitz | Date: January 13 2015
Lunch always tends to get the backseat when it comes to the general consensus on preferred meal times and that seems brutally unjust.
When asked what your favorite meal is, no one ever answers with lunch. There are die hard breakfast enthusiasts who would choose to have bacon and eggs for every meal if they could and then there are those who just love the variety and the sense of community that dinner brings to the table. With lunch, the response, ‘meh,’ comes to mind. It is often skipped, rushed through, and frequently substituted with a late breakfast or early dinner.
It’s the middle child of meal times. Lunch always has to be brunch or linner, constantly sharing it’s meal time with dinner and breakfast and hardly ever getting to keep it’s own name. With a middle sister of our own, we would like to take a stand on her behalf (and of lunch’s) and demand authority of it’s own meal time and exclaim, “No more sharing!”
And with that, we’d like to shaer a delicious quinoa and black bean stuffed bell pepper recipe, perfect for a lunchtime meal. It’s healthy, fulfilling, delicious, and easy to prepare. You can even make the quinoa and beans beforehand for an easy lunch to-go.
Healthy Lunch Recipe, made for two.
2 Bell Peppers (I prefer red or orange)
1 cup of quinoa
1 can of black beans
1 tsp. chili powder
½ tsp. paprika
¼ tsp. coriander
2 T. cilantro
Shredded cheese (we recommend fontina, Havarti, or a sharp cheddar)
Try it out!
Preheat oven to 400 degrees
Bring 1 3/4 cups of water to a boil, add quinoa, dash of salt and pepper, chili powder, coriander, and paprika.
Stir until the water boils again, reduce to low and simmer covered for about 20 minutes.
Drain and heat 1 can of black beans in a small pot on low until warm/desired temperature
Cut peppers lengthwise; remove seeds
Drizzle olive oil on both sides of the peppers
Add salt and pepper to both sides of the peppers, place cut side down on baking sheet
Bake cut side down for about 20-25 minutes or until soft
Remove from oven and let stand for 5 minutes.
Mix quinoa, black beans, cilantro, and onion
Scoop enough quinoa/bean mixture to fill peppers
Sprinkle cheese on top immediately, letting the cheese melt
Pop them back in the over for a couple of minutes to let the cheese melt further if needed.