Quinoa & Black Bean Stuffed Peppers

Dietician Amit Shah


  • 4 Bell peppers
  • 1 Cup quinoa (cooked)
  • 1 tablespoon olive oil
  • 1/2 onion (diced)
  • 2 cloves garlic (minced)
  • 1 Cup Black beans (cooked)
  • ½ Cup Corn
  • 2 Cups Arrabiata Sauce
  • 40 Gms Cottage Cheese (Paneer)
  • 20 Gms Mozzarella/Cheddar Cheese


  • Preheat your oven to180 C
  • Cut off the tops of the peppers, and wash out the insides, making sure to remove all of the seeds. Dry thoroughly and set aside in a glass dish.
  • Heat the olive oil in a large skillet. Cook the onions on medium heat until fragrant. Add in the garlic, and cook for one more minute. Then, pour in the quinoa, black beans, corn, Paneer and tomato sauce. Stir over low heat until warmed and mixed well.
  • Stuff each pepper with until the mixture is brimming at the top of each pepper. Then, add the cheese on top of each pepper. Next, pour about 1/4 cup of water into the bottom of the baking dish to help the peppers soften while baking. Cover with foil and bake on 180°C 30 minutes. Lastly, remove the foil and bake the dish for another 15 minutes, allowing the cheese to melt and brown. Serve while warm and enjoy!

Cooking over Stove Top

  • Steam the filled peppers in a sieve over boiling water for about 10-15 Mins – Let them rest for 5-10 mins.
  • Heat a skillet and add 1 tsp Olive oil – Place the peppers and let them slow cook for another 3-5 mins or until the cheese melts.