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Quinoa-Stuffed Bell Peppers with Tomato Salsa

Happy New Year from R&L Holt!

As 2024 is now upon us, many of us will have some New Years resolutions to start the year on a high and if eating healthier is on your list, you’re in the right place!

These delicious Quinoa-Stuffed Bell Peppers with Tomato Salsa is the perfect healthy dish to kick start your New Year. With a blend of protein-packed quinoa, fibre-rich black beans, and a burst of freshness from tomatoes and other veggies along with the tomato salsa adding a zesty kick, this is a satisfying and nutritious meal that’s as delicious as it is good for you.


For the Stuffed Bell Peppers:

  • 4 large bell peppers
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 cup cherry tomatoes, diced
  • 1 cup spinach, chopped
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 1 cup shredded cheese (cheddar or a Mexican blend), optional

For the Tomato Salsa:

  • 1 1/2 cups cherry tomatoes, halved
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 jalapeño, finely chopped (remove seeds for milder salsa)
  • Juice of 1 lime
  • Salt and pepper to taste


  1. Preheat the Oven: Preheat your oven to 190°C.
  2. Prepare the Quinoa: In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes or until the quinoa is cooked and liquid is absorbed.
  3. Prepare the Bell Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of the peppers with olive oil and place them in a baking dish.
  4. Make the Filling: In a large mixing bowl, combine the cooked quinoa, black beans, corn, cherry tomatoes, chopped spinach, cumin, chili powder, salt, and pepper. Mix well.
  5. Stuff the Bell Peppers: Stuff each bell pepper with the quinoa mixture, pressing down gently to pack the filling. If using cheese, sprinkle it on top of each stuffed pepper.
  6. Bake: Cover the baking dish with aluminium foil and bake in the preheated oven for 25-30 minutes or until the peppers are tender.
  7. Prepare the Tomato Salsa: In a bowl, combine halved cherry tomatoes, red onion, cilantro, jalapeño, lime juice, salt, and pepper. Toss to mix well.
  8. Serve: Once the stuffed peppers are cooked, remove them from the oven. Top each with a generous spoonful of tomato salsa.