Black Bean and Kale Stuffed Peppers with Quinoa

Colorful and flavorful stuffed bell peppers packed with a nutritious blend of black beans, kale, quinoa, and spices, baked to tender perfection and topped with melted cheese. A hearty and satisfying vegetarian meal.

Prep Time

15 minutes

Total Time

45 minutes

Calories

575 kcal

Difficulty

Easy

Equipment

4 items

Cost

£2.36/serving

Season:

☀️ Summer•❄️ Winter

Meal Type:

Lunch•Dinner

Cuisine:

Main Ingredient:

Cooking Style:

Dietary:

Mood:

Ingredients

Servings

4mediumBell Peppers(Choose different colors for visual appeal.)

£3.00

1cupCooked Quinoa(Pre-cooked or cook according to package directions.)

£1.20

1canBlack Beans(15 ounces, rinsed and drained.)

£0.75

4cupsKale(Chopped)

£1.50

1mediumOnion(Diced)

£0.40

2clovesGarlic(Minced)

£0.20

2tablespoonsOlive Oil

£0.30

1teaspoonChili Powder

£0.10

1teaspoonCumin

£0.15

0.5teaspoonSmoked Paprika

£0.10

0.5teaspoonSalt(Or to taste)

0.3teaspoonBlack Pepper(Or to taste)

1cupShredded Cheese(Cheddar, Monterey Jack, or a Mexican blend)

£1.50

0.5cupVegetable Broth(optional)

£0.25

Total Cost

£9.45

£2.36 per serving

Instructions

1.
Preheat oven to 375°F (190°C).
2.
Cut the bell peppers in half lengthwise and remove the seeds and membranes. If desired, cut a thin slice off the bottom of each half so they sit flat.
3.
In a large skillet, heat olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
4.
Add the minced garlic and cook for another minute until fragrant.
5.
Stir in the chopped kale and cook until wilted, about 3-5 minutes.
6.
Add the cooked quinoa, black beans, chili powder, cumin, smoked paprika, salt, and pepper to the skillet. Mix well to combine.
7.
Stuff each bell pepper half with the quinoa and black bean mixture.
8.
Place the stuffed peppers in a baking dish. If needed, pour a thin layer of vegetable broth (about 1/2 cup) into the bottom of the baking dish to prevent sticking.
9.
Bake for 20 minutes, or until the peppers are tender.
10.
Sprinkle the shredded cheese over the top of the stuffed peppers and bake for another 5-10 minutes, or until the cheese is melted and bubbly.
11.
Let cool slightly before serving.

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My Notes

Nutrition Information

Nutrition per serving (450g)

575 kcal / 2406 kJ

Carbs

68g

26% of RDA

Fat

25g

36% of RDA

Protein

28g

56% of RDA

Detailed Breakdown

Fibre

20 g

67% of RDA

Sugar

12 g

13% of RDA

Sodium

700 mg

30% of RDA

Saturated Fat

9 g

45% of RDA

Chef's Tips

For a spicier dish, add a pinch of cayenne pepper or a chopped jalapeño to the filling.

You can use other vegetables in the filling, such as corn, zucchini, or diced tomatoes.

If you don't have quinoa, you can substitute with rice or couscous.

To make this recipe vegan, use a plant-based cheese alternative.

Leftovers can be stored in the refrigerator for up to 3 days.

Cooking Equipment

Oven

Stovetop

Large Skillet

Baking Dish (9x13 inch)

Wine Pairings

No wine pairing suggestions available for this recipe.

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