Pimientos Rellenos de Quinoa con Frijoles Negros y Queso

Tender roasted bell peppers stuffed with smoky quinoa, black beans, corn, and melted cheese, finished with bright lime and cilantro for a hearty Mexican-style dinner.

Ingredients

• 4 large bell peppers (any color)
• 1 cup quinoa, rinsed
• 2 cups water (or broth if you have it; water is fine)
• 1 tbsp olive oil (or neutral oil)
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 2 tsp ground cumin
• 2 tsp chili powder
• 1 tsp smoked paprika (optional but excellent)
• 1/2 tsp dried oregano
• 1/2 tsp salt, plus more to taste
• Black pepper, to taste
• 1 (15 oz / 425g) can black beans, drained and rinsed
• 1 cup corn kernels (frozen and thawed, or canned and drained)
• 1 cup salsa (red or green)
• 1 1/2 cups shredded cheese (Monterey Jack, cheddar, or a Mexican blend), divided
• 2 tbsp tomato paste (optional, for deeper flavor)
• 1 lime, zest and juice
• 1/2 cup chopped cilantro (optional but recommended)

Method

• 1

  Step 1: Roast the peppers (pre-soften)

  Preheat oven to **400°F / 200°C**. Slice bell peppers **in half lengthwise** through the stem, keeping the stems on for a prettier look (optional). Remove seeds and membranes. Place cut-side up on a baking tray, drizzle with a little oil, and sprinkle with a pinch of salt.

• 2

  Step 2: Cook the quinoa

  While peppers roast, add rinsed quinoa and water to a saucepan with a pinch of salt. Bring to a boil, then cover and reduce to low. Simmer **12–15 minutes** until water is absorbed.

• 3

  Step 3: Build the smoky filling base

  Heat **1 tbsp oil** in a large skillet over medium heat. Add onion and cook **4–5 minutes** until softened and translucent. Add garlic and cook **30 seconds** until fragrant.

• 4

  Step 4: Mix the filling

  Add cooked quinoa, black beans, corn, salsa, and tomato paste (if using). Stir well and cook **2–3 minutes** until hot and cohesive.

• 5

  Step 5: Stuff and bake

  Remove peppers from oven. Spoon filling generously into each pepper half, mounding it slightly. Top with remaining **1/2 cup** cheese.

• 6

  Step 6: Finish and serve

  Rest **5 minutes** (the filling sets and won’t spill). Sprinkle with cilantro and squeeze over remaining lime juice right before serving for a bright, fresh finish.

Tips

• **Make it extra hearty**: Add another 1/2 cup beans or an extra 1/2 cup cheese if you want it richer (keep seasoning balanced with a squeeze of lime).
• **Salsa matters**: Use a salsa you actually like—the flavor comes through. A smoky chipotle-style salsa is especially good here.
• **Cheese options**: Monterey Jack melts best; cheddar adds sharper flavor. A Mexican blend is a great all-rounder.
• **Make-ahead**: Assemble stuffed peppers up to **24 hours** ahead, cover and refrigerate. Bake at **400°F / 200°C** for **20–25 minutes** (until hot through) and finish uncovered the last 5 minutes for bubbly cheese.
• **Storage**: Keeps **4 days** in the fridge. Reheat in the oven at **350°F / 175°C** for ~15 minutes or microwave until hot.
• **Serve with**: A simple side salad with lime dressing, or warm tortillas and extra salsa for a bigger Mexican-style dinner plate.

Nutrition (per serving, estimate)