Smoky Quinoa & Black Bean Stuffed Peppers
October 9, 2015 by Rebecca Ryan (Leave a Comment)
This quinoa and black bean salad is seriously smokin’ and I mean that both literally and figuratively! It is so good that, even after enjoying leftovers the next day, I had to make it again! The first time I served it in the roasted peppers, then I served it alongside some grilled swordfish AND THEN I ate it for lunch with a fried egg on top! Are you getting this??!!! The bit of chipotle peppers in adobo sauce give it a smoky edge that truly makes this dish, well, um…..smokin’!
As a side note, I sauteed all the veggies for this dish in a cast iron skillet. I only recently purchased one and, if you don’t already have one, I highly recommend you go and get one! It is great for sauteing veggies, searing meat, making frittatas and/or cornbread. Yes, you can put a cast iron skillet in the oven! Something about the way things turn out in the cast iron skillet is just better. However, if you don’t currently have one, don’t let it stop you from making this amazing dish.
This dish is vegetarian, vegan, gluten-free, loaded with fiber, protein and more!
- 3 large bell peppers (any color), cut in half, seeds removed
- ¾ cup red onion, finely diced
- ¾ cup yellow squash or zucchini, finely diced
- ¾ cup red or yellow cherry tomatoes, finely diced (out of season you could used canned diced tomatoes but drain out most of the juices)
- 2 cups cooked quinoa
- ¾ cup rinsed, drained black beans
- ¼ cup chipotle peppers in adobo sauce, finely diced
- 2 teaspoons extra virgin olive oil
- 1 garlic clove, minced
- ¼ teaspoon ground cumin
- ¼ teaspoon kosher or sea salt (plus a little more for seasoning pre-cooked peppers)
- Fresh black pepper
- Suggested toppings: avocado slices, diced mango, fresh lime
- Preheat oven to 375 degrees.
- Place the pepper halves on a parchment lined baking sheet and sprinkle with a little salt and pepper. Bake uncovered for 15 minutes.
- Heat olive oil in a saute pan or cast iron skillet. Saute red onions for about 5 minutes, add squash and saute for another 5-7 minutes stirring frequently.
- Add ¼ tsp salt, pepper, ¼ tsp cumin and minced garlic. After another few minutes, add diced tomatoes and let those cook for just a few minutes.
- Add black beans and the diced chipotle peppers. (Be sure to include a little bit of the adobo sauce that the peppers come soaked in, but not too much!)
- Saute all ingredients together for a minute or two and then add the cooked quinoa.
- Turn heat off and fold all ingredients together until well combined.
- Stuff each roasted pepper with the smoky quinoa mixture, cover with foil and return to the 375 degree oven for another 15 minutes.
- Top with any of the suggested toppings or enjoy as is.