These Stuffed Peppers with Black Beans and Quinoa were a delicious meal that was quick and easy to make. I placed the peppers on a baking sheet and sprinkled them with olive oil, black pepper and Himalayan salt. The peppers were stuffed with rainbow quinoa, black beans and chopped tomatoes. I used some harissa paste, which added a kick to them. The peppers were full of flavor!
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Stuffed Peppers with Black Beans and Quinoa
4 Large Red Peppers
3/4 Cup of tri color quinoa
3 Green shallots, sliced
1 Garlic clove, minced
1 Can of chopped tomatoes, (add water if needed)
1 Tablespoon of harissa paste
1 Tablespoon of Italian seasoning
1 15 oz. can of black beans, rinsed and drained
Garnish with fresh chopped basil
-Preheat oven to 350F.
-Cook quinoa according to directions packaging. Once it’s cooked, drain and set aside. Set aside.
-Cut the peppers in half lengthways and remove the seeds. Keep the stalks on to kept the shape of the peppers. Then place them on a baking sheet with parchment paper and add a sprinkle of olive oil with Himalayan salt and pepper. Make sure to place them open side up and pop them in the oven for 25 minutes.
-Slice the shallots and sauté in a medium cast iron pan or skillet with 1 tablespoon of olive oil and sauté for a few minutes then add minced garlic. Add the chopped tomatoes and fill the can halfway with water and add to the pan if needed. Then add drained black beans and harissa.
-Simmer for about 15 minutes until thickened. Season to taste with Himalayan salt and pepper.
-Add quinoa to the tomato mixture and stir until coated. Remove the peppers from the oven and add filling to each pepper.
-Top with chopped basil and drizzle with additional harissa, mix together olive oil with extra harissa. Serve and enjoy!