Go Back

Stuffed Bell Peppers with Coffee Custard

moka coffee pot
This recipe features savory Stuffed Bell Peppers, filled with grains and beans, complemented by a velvety Coffee Custard for dessert.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 servings
Calories 300 kcal

Ingredients
  

For the Stuffed Bell Peppers

  • 4 large bell peppers tops cut off and seeds removed
  • 1 cup cooked quinoa
  • 1 cup black beans drained and rinsed
  • 1/2 cup corn kernels
  • 1/2 cup cheddar cheese shredded
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • Salt and black pepper to taste
  • 1 tbsp olive oil

For the Coffee Custard

  • 1 cup strong brewed coffee
  • 1/2 cup heavy cream
  • 1/4 cup sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 tbsp cornstarch

Instructions
 

For the Stuffed Bell Peppers

  • Preheat oven: Preheat to 375°F (190°C).
  • Prepare the filling: In a large mixing bowl, combine cooked quinoa, black beans, corn, cheese, cumin, paprika, salt, and pepper.
  • Stuff the peppers: Stuff each bell pepper with the mixture, packing it tightly.
  • Cook the peppers: Place stuffed peppers in a baking dish, drizzle with olive oil, and bake for 35-40 minutes, until tender.
  • Serve: Remove from the oven, and serve warm.

For the Coffee Custard

  • Heat cream and coffee: In a saucepan, heat brewed coffee and heavy cream over medium heat until simmering.
  • Whisk eggs and sugar: In a separate bowl, whisk eggs, sugar, and cornstarch until smooth.
  • Combine mixtures: Slowly pour the hot coffee-cream mixture into the egg mixture, whisking constantly.
  • Cook the custard: Return the mixture to the saucepan and cook over low heat, stirring constantly, until thickened.
  • Chill: Pour custard into serving dishes and refrigerate for at least 1 hour.
  • Serve: Garnish with a sprinkle of cocoa or shaved chocolate.

Notes

Nutritional Values (Per Serving)

Stuffed Bell Peppers

Calories: 300
Total Fat: 10g
Saturated Fat: 4g
Carbohydrates: 40g
Fiber: 8g
Protein: 12g

Coffee Custard

Calories: 250
Total Fat: 18g
Saturated Fat: 10g
Carbohydrates: 18g
Fiber: 1g
Protein: 4g

Vitamins and Minerals (Per Serving)

  • Vitamin A: 15%
  • Iron: 10%
  • Calcium: 8%
  • Vitamin C: 30%
  • Magnesium: 5%

Additional Notes/Tips to Enhance the Flavor for the Recipe

  • For a protein boost: Add ground turkey or tofu to the stuffing mixture.
  • For an extra flavor kick: Top the peppers with a dollop of sour cream before serving.
  • For the custard: Infuse the coffee with a cinnamon stick for added spice.
  • Flavor tip: If you don’t have quinoa, rice will work just fine as a substitute.
Enjoy your Stuffed Bell Peppers with Coffee Custard—a recipe that proves you can be both healthy and indulgent at the same time.