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- 4 large bell peppers (any color) - 1 cup quinoa, thoroughly rinsed - 2 cups vegetable broth - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn (fresh, frozen, or canned) - 1 cup diced tomatoes (fresh or canned) - 1 small red onion, finely chopped - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1/2 teaspoon chili powder - Salt and black pepper to taste - 1 cup shredded cheese (cheddar or pepper jack) - Fresh cilantro, chopped for garnish - Lime wedges for serving You can add some extra flavor with these ingredients: - 1 teaspoon garlic powder for depth. - 1 small jalapeño, minced for heat. - Avocado slices for creaminess. - Sour cream or Greek yogurt for a tangy touch. If you need swaps, try these options: - Use brown rice instead of quinoa for a different grain. - Swap black beans for kidney beans or pinto beans. - Use chicken broth instead of vegetable broth for more flavor. - Try different cheese like mozzarella or feta for a unique twist. The right ingredients make your dish shine. Feel free to play around! {{ingredient_image_2}} Start by preheating your oven to 375°F (190°C). This ensures it’s hot when your peppers go in. Next, take four large bell peppers. Cut off the tops and remove the seeds and membranes. Set the empty peppers aside on a plate. They will hold all the yummy filling later. In a medium-sized saucepan, pour in two cups of vegetable broth and bring it to a boil. Once it bubbles, add one cup of rinsed quinoa. Cover the pot and lower the heat. Let it simmer for about 15 minutes. The quinoa will absorb all the broth. After 15 minutes, fluff the quinoa with a fork and set it aside to cool. Now, grab a large mixing bowl. Combine the cooked quinoa, one can of drained black beans, one cup of corn, and one cup of diced tomatoes. Add in one finely chopped red onion, one teaspoon of ground cumin, one teaspoon of smoked paprika, and half a teaspoon of chili powder. Don’t forget to season with salt and black pepper. Mix everything well until it’s all blended together. Now it’s time to stuff the peppers! Using a spoon, fill each bell pepper with the quinoa mixture. Pack it in tightly so each pepper is full. Place the stuffed peppers upright in a baking dish. Sprinkle one cup of shredded cheese over the top of each pepper. Cover the dish with aluminum foil to trap the moisture. Bake it in the preheated oven for 25 minutes. After 25 minutes, take off the foil and bake for another 10-15 minutes. Keep an eye on them. The peppers should be tender, and the cheese should be melted and golden. Once done, remove the dish from the oven. Let the stuffed peppers cool for a few minutes. Before serving, sprinkle fresh chopped cilantro on top and serve with lime wedges for a zesty kick! To cook quinoa just right, rinse it first. Rinsing removes any bitter taste. Use a ratio of 1 cup quinoa to 2 cups vegetable broth. Bring the broth to a boil before adding the rinsed quinoa. Once it boils, lower the heat and cover it. Let it cook for about 15 minutes. Check if the broth is absorbed. Fluff it with a fork to make it light and airy. When baking stuffed peppers, make sure to preheat your oven. Set it to 375°F (190°C) for best results. After filling the peppers, pack the mixture tightly. This helps them hold their shape. Cover them with foil for the first part of baking. This keeps them moist. Remove the foil later to let the cheese get bubbly and golden. Serve your stuffed peppers with fresh lime wedges. The lime adds a zesty kick. You can also pair them with a simple salad. A side of avocado or guacamole works great too. For extra flavor, try adding a dollop of sour cream or yogurt. Enjoy your meal with friends or family for a fun dining experience. Pro Tips Use Colorful Peppers: Choose a variety of bell pepper colors for a vibrant presentation and added nutrients. Cook Quinoa in Broth: Cooking quinoa in vegetable broth enhances its flavor and adds depth to the dish. Pack Tightly: Make sure to pack the quinoa mixture tightly into the peppers for a satisfying bite and to prevent them from collapsing. Add More Veggies: Feel free to incorporate other vegetables like zucchini or spinach to boost the nutritional value and flavor. {{image_4}} You can easily make this dish vegetarian or vegan. To do this, skip the cheese or use a dairy-free cheese. You can also add more veggies. Try using mushrooms, zucchini, or spinach for added nutrients. They blend well with the quinoa and beans. If you enjoy meat, feel free to add it to the filling. Ground turkey or chicken works great. You can also use shredded beef for a heartier meal. For a different twist, try adding tofu or tempeh for extra protein. Cook the meat or alternative protein before mixing it with the quinoa. Spice up your stuffed peppers by adding different seasonings. Chipotle powder can give a smoky heat. If you prefer something milder, try oregano or thyme. You can also add a dash of hot sauce to the mix for an extra kick. Experiment with spices to find your favorite flavor! To store leftover stuffed peppers, let them cool first. Place each pepper in an airtight container. Make sure to keep them in the fridge. They will stay fresh for about 3 to 5 days. If you want to keep them longer, freezing is a great option. If you want to freeze stuffed peppers, wrap each one tightly in plastic wrap. After wrapping, place them in a freezer-safe bag. Squeeze out all the air before sealing. You can freeze them for up to 3 months. When you are ready to eat, just thaw in the fridge overnight. To reheat, preheat your oven to 350°F (175°C). Place the stuffed peppers in a baking dish. Cover with foil to keep them from drying out. Heat for about 20 minutes or until warm. You can also microwave them for a quick option. Heat on high for about 2 to 3 minutes. Make sure they are hot all the way through. Yes, you can use different types of peppers. Bell peppers are common, but you can also try poblano or Anaheim peppers. Each pepper brings a unique taste. For more heat, opt for jalapeños. Just make sure they can hold the stuffing well. The peppers are done when they are soft and tender. Check if the cheese is melted and bubbly. You can also insert a fork to test their texture. If the fork goes in easily, they are ready to eat. You can serve these stuffed peppers with a fresh salad or some rice. A dollop of sour cream or a squeeze of lime adds great flavor. For a heartier meal, pair with grilled chicken or fish. Enjoy experimenting with your sides! Southwest Quinoa Stuffed Peppers are a delicious and healthy dish. You learned about the key ingredients and optional mix-ins that can boost flavor. I detailed step-by-step instructions for cooking, stuffing, and baking. You also discovered helpful tips for making perfect quinoa and baking techniques. Finally, I shared ways to store leftovers and enjoyed a variety of options. This dish is easy to customize and tastes great. Try it out and enjoy a fresh meal that will impress!

Southwest Quinoa Stuffed Peppers

A delicious and healthy dish featuring bell peppers stuffed with quinoa, black beans, corn, and spices, topped with cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Southwestern
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 large bell peppers (any color)
  • 1 cup quinoa, thoroughly rinsed
  • 2 cups vegetable broth
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn (fresh, frozen, or canned)
  • 1 cup diced tomatoes (fresh or canned)
  • 1 small red onion, finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon chili powder
  • to taste Salt and black pepper
  • 1 cup shredded cheese (cheddar or pepper jack)
  • to taste Fresh cilantro, chopped for garnish
  • to taste Lime wedges for serving

Instructions
 

  • Begin by preheating your oven to 375°F (190°C) so it’s ready when your peppers need to bake.
  • Carefully slice the tops off the bell peppers and remove the seeds and membranes. Set the prepared peppers aside on a plate.
  • In a medium-sized saucepan, bring the vegetable broth to a brisk boil. Once boiling, add the rinsed quinoa, cover with a lid, and reduce the heat to low. Allow it to simmer for about 15 minutes or until all the broth has been absorbed. Afterward, fluff the quinoa with a fork and set it aside to cool slightly.
  • In a large mixing bowl, combine your cooked quinoa with black beans, corn, diced tomatoes, finely chopped red onion, cumin, smoked paprika, chili powder, and season with salt and black pepper. Mix the ingredients thoroughly until well blended.
  • Using a spoon, carefully fill each bell pepper with the quinoa mixture, packing it in tightly to ensure each pepper is full.
  • Arrange the stuffed peppers upright in a baking dish. Generously sprinkle the shredded cheese over the top of each filled pepper.
  • Cover the baking dish tightly with aluminum foil to keep the moisture in, and place it in the preheated oven. Bake for 25 minutes. After this time, carefully remove the foil and continue baking for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted, bubbly, and golden brown in color.
  • After baking, remove the dish from the oven and let the stuffed peppers cool for a few minutes before serving.
  • Before serving, garnish each pepper with a sprinkle of fresh chopped cilantro and serve alongside lime wedges for a zesty finish.

Notes

Feel free to customize the spices and toppings to your liking.
Keyword healthy, quinoa, stuffed peppers, vegetarian