• 3 bell peppers (any color), halved and seeded
  • ½ yellow onion, diced
  • 1-2 cloves garlic, minced
  • 1 cup white quinoa
  • 1 cups water
  • ½ cup tomato sauce
  • 1 can black beans, drained and rinsed
  • 1 cup of Mexican cheese blend, shredded
  • ¼-½ cup olive or melted coconut oil
  • Lime juice, to taste
  • Salt, pepper, chili powder, and paprika to taste

Optional Add-Ins:
Cherry tomatoes, quartered
Jalapeño, seeded and diced

Optional Garnishes:
Lime wedges


  1. Pre-heat oven to 400 degrees Fahrenheit.
  2. Rub each bell pepper half with ½-1 tablespoon of olive or coconut oil, coating inside and outside completely. Place peppers on a foil-lined baking sheet and set aside.
  3. Heat approximately 2 tablespoons of oil in a saucepan over medium heat. Add onions and garlic and sauté until onions are soft and translucent, about 5 minutes.
  4. Add quinoa to the pan and stir once. Add water and tomato sauce. Increase heat to high and bring to a boil.
  5. Cover and reduce heat to low. Let simmer until quinoa is fully cooked. You can tell it’s done when you can see a small white ring around each grain and all liquid is absorbed. Add black beans, lime juice, spices, and any desired add-ins to taste and stir.
  6. While quinoa is cooking, bake bell peppers in the oven until they are a bit soft and oil is bubbling, 10 to 15 minutes.
  7. Sprinkle cheese into each bell pepper and spoon in quinoa mixture. Bake again for another 10 to 15 minutes.
  8. During the last 5 minutes of cooking, take the peppers out and sprinkle some more cheese on top of quinoa, then return to the oven. Take them out when the cheese on top is melted.
  9. Serve with another squeeze of lime juice and any desired garnishes. Enjoy!

Makes: 6 stuffed bell pepper halves • Total Time: 45 minutes to 1 hour

recipe_sam1About the Chef

Chef: Samantha Edwards
Profession: ZCode Media Editorial Assistant
Family Members: Mom – Shana; Dad – Larry; Sister – Sophie; Grandpa – Aaron; Boyfriend – Giovanni; Dog/child – Floyd
Hobbies & Interests: Writing, baking, sipping wine, going to baseball games, and taking Floyd on adventures
About the Recipe: I have been a vegetarian for nearly 10 years and have found these peppers to be one of my favorite go-to meals. This recipe is relatively quick, healthy, versatile, easy to make for a group of friends or family, and delicious! I like to add LOTS of lime juice to the quinoa mixture, which, by the way, is also great as a salad base, as a side with another entrée, or just on its own, served hot or cold. If you have any left over, that is.
About the Chef: I am a proud San Diegan who can’t get enough of this city! I love to try new restaurants and wineries, walk on the beach on a sunny day, and even just drive along the coast with the windows down and Floyd as my passenger.

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