Stuffed Red Peppers with Quinoa & Black Beans — Nutriofia Recipe

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Stuffed Red Peppers with Quinoa & Black Beans

77 Nutrition score

Lunch 🥄 15 min prep 🔥 30 min cook 👤 2 servings

Halved red peppers roasted until tender, filled with herby quinoa and black beans and finished with a scattering of melted cheddar. Make two peppers; each half is a complete individual portion.

vegetarian gluten free high protein high fibre meal prep

Nutrient Fingerprint % of adult daily reference intake · per serving

💪 Protein

61%

🌾 Fibre

19%

🦴 Calcium

33%

⚡ Iron

60%

🌿 Magnesium

52%

🍊 Vitamin C

572%

🍃 Folate

69%

🫀 Omega-3

12%

Based on UK dietary reference values. Capped at 100% per nutrient.

💡 Make it your own: feel free to add, swap or leave out ingredients to suit your taste or what's in your cupboard. Just remember — if you change what's in the recipe, update the ingredients in your Day Tracker too, so your nutrition numbers stay accurate.

Ingredients (per serving)

Bell Pepper (Red) 2 large peppers, halved, deseeded
300 g
Quinoa (Grain) dry weight; rinse and cook first
100 g
Black Beans tinned, drained and rinsed
150 g
Tomatoes, cherry, raw halved
100 g
Spinach, baby, raw stirred into filling; wilts from heat
60 g
Cheese, Cheddar grated; scattered on top before baking
40 g

Method

1 Preheat oven to 190°C. Halve the peppers lengthways, remove seeds and membrane. Place cut-side up in a roasting tin. Brush the insides with a tiny drizzle of oil and roast 15 minutes until starting to soften but still holding their shape.
2 Meanwhile cook the quinoa: rinse, then simmer in 200ml water 12 minutes until absorbed. Drain the black beans. Halve the cherry tomatoes. Mix the cooked quinoa with the black beans and cherry tomatoes. Season with black pepper and lemon juice. Stir through the spinach — it will wilt from the heat of the quinoa.
3 Spoon the filling generously into each pepper half, mounding it up. Scatter grated cheddar over the top of each. Return to the oven for 10–12 minutes until the cheddar is melted and the peppers are fully tender.
4 Cool before packing flat in a container. Reheat in the microwave on a plate, 2 minutes. Equally good cold.