About this recipe

Vibrant bell peppers packed with fluffy quinoa, hearty black beans, sweet corn, and a savory tomato-spiced filling — then roasted until tender and golden. This fully plant-based main is satisfying, colorful, and easy enough for a weeknight yet impressive enough for guests.

Instructions

1. 1

   Rinse 1 cup of quinoa thoroughly in a colander under ^[cold running water]. Add it to a saucepan with 2 cups of water and a pinch of fine sea salt. Bring to a boil ^[over medium-high heat], then reduce to a ^[low simmer], cover, and cook for 15 minutes until all the water is absorbed. Remove from heat and let it steam, covered, for 5 minutes. Fluff with a dipping fork and set aside.

2. 2

   Preheat your oven to ![375°F]. Slice the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of each pepper with about 1 tablespoon of olive oil and arrange them upright in a baking dish. If they don't stand on their own, trim a very thin slice off the bottom to level them.

3. 3

   Heat the remaining 1 tablespoon of olive oil in a skillet ^[over medium heat]. Add the diced red onion and cook for 3–4 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant. Stir in the tomato paste, smoked paprika, cumin, fine sea salt, and black pepper, and cook for another minute. Add the diced tomatoes (with their juices) and stir to combine. Fold in the cooked quinoa, black beans, and corn kernels. Taste and adjust seasoning. Remove from heat.

4. 4

   Spoon the quinoa filling generously into each prepared bell pepper, pressing it down lightly and mounding it at the top. Cover the baking dish tightly with aluminum foil and bake at ![375°F] for 25 minutes. Remove the aluminum foil and bake for an additional 10–15 minutes until the peppers are tender and slightly caramelized at the edges.

5. 5

   Remove from the oven and let the bell peppers rest for 5 minutes. Squeeze a little fresh lemon juice over the top and garnish with chopped fresh fresh parsley. Serve warm directly from the baking dish.