Tuesday, April 24, 2012

Black Bean and Quinoa Stuffed Peppers Recipe

Here is another recipe from the Weight Watchers Powerfoods Cookbook:

Black Bean and Quinoa Stuffed Peppers:

  • My review: SUPER YUMMY! Super filling!! Definitely will be making them again.
  • Serves 4 / 7 points per serving (2 stuffed pepper halves)
  • Nutritional Info:
    • 256 cal
    • 8g Total Fat
    • 2g Sat Fat
    • 0g Trans Fat
    • 8mg Chol
    • 504mg Sod
    • 37g Carb
    • 3g sugar
    • 8g Fiber
    • 12g Protein
    • 251 mg Calc
  • Ingredients:
    • 1/2 cup quinoa, rinsed
    • 2tsp olive oil
    • 1/2 cup chopped sweet onion
    • 1 medium tomato, chopped
    • 1 cup fresh or frozen corn kernels, thawed
    • 1 tbsp plus 1tsp chili powder
    • 1/2 tsp ground cumin
    • 1/4 tsp salt
    • 1 cup canned black beans, rinsed and drained
    • 4 large poblano peppers, halved lengthwise and seeded
    • 1/4 cup water
    • 1.2 cup shredded low fat mexican blend cheese (I used WW mexican blend)

  • Preheat oven to 400 degrees F. Spray baking dish with nonstick spray.
  • Cook quinoa according to package directions. Fluff with fork. (Here is a link for cooking perfect quinoa)
  • Meanwhile, to make filling, heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring often, until softened, 5 minutes. Add tomato, corn, chili, powder, cumin, and salt. Cook, stirring often, until corn is crisp and tender, 2 minutes. Remove from heat and stir in quinoa and beans.
  • Spoon about 1/3 cup of filling into each pepper. Arrage peppers in a single layer in baking dish. Add water to baking dish, cover and bake 40 minutes. Uncover, sprinkle peppers with cheese, and bake until melts, above 5 minutes.


  1. made these for dinner last week and am making them again this week. they ARE delicious! thanks for sharing the recipe!!


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