Southwestern Quinoa Stuffed Peppers


by: Clean & Green Nutrition

The southwestern style beans gives this dish its heat. If you can’t find this variety you can substitute plain black beans and add a tablespoon of finely diced jalapeño.= and increase the broth by 1/2 cup.


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serves: 4

1 cup onion, finely chopped

1 Tbsp olive oil

1 tsp ground cumin

2 cloves garlic, minced

1/2 cup vegetable broth

can 1 15-oz southwestern black beans with jalapeño and lime

1 cup fresh spinach, chopped

1 cup quinoa, cooked

1 lime

1/2 cups grated reduced-fat pepper Jack cheese, divided

4 large bell peppers, halved lengthwise, ribs removed

Nutrition Facts
Southwestern Quinoa Stuffed Peppers

Servings Per Recipe: 4

Amount per Serving

Calories: 324

  • Total Fat: 10 g
  •     Saturated Fat: 3.2 g
  •     Trans Fat: 0 g
  • Cholesterol: 11 mg
  • Sodium: 1330.1 mg
  • Total Carbs: 46.7 g
  •     Dietary Fiber: 12.6 g
  •     Sugars: 5.7 g
  • Protein: 16 g

how is this calculated?

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1.  Prepare Quinoa according to package directions.

2.  In a separate pan heat oil over medium heat. Add onion and garlic, cook until onions are translucent and garlic is fragrant.  Add cumin and sauté 1 minute.

3.  Stir in can of black beans and broth, cook for about 5 minutes. Reduce heat to medium-low, and add fresh spinach, continue to cook until spinach is wilted.

4.  Add cooked quinoa to pan and stir to combine.  Season with salt and pepper, if desired.

5.  Preheat oven to 350°F.

6.  Fill each bell pepper half with heaping of quinoa mixture, top with cheese, and place in baking dish.

7.  Bake 30 minutes or until pepper is to desired firmness.  Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with fresh squeezed lime before serving.

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Jennifer Bu


Stuffed peppers are my favorite. Always trying something new with them! great recipe