Description
Southwestern Quinoa Stuffed Bell Peppers feature vibrant bell peppers filled with a flavorful mixture of fluffy quinoa, black beans, corn, diced tomatoes, and aromatic Mexican-inspired spices, topped with melted cheese. These stuffed peppers are nutritious, satisfying, and perfect as a wholesome vegetarian dinner option that is naturally gluten-free.
Ingredients
Main Ingredients
- 4 large bell peppers
- 1 cup cooked quinoa
- 1 cup black beans, drained and rinsed
- 1/2 cup corn
- 1 cup diced tomatoes
- 1/2 small red onion, diced
- 2 garlic cloves, minced
- 1/2 cup shredded cheddar or Monterey Jack cheese
- 1 tablespoon olive oil
Spices & Garnishes
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh cilantro
- Lime wedges, for serving
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) so it can reach the ideal temperature while you prepare the vegetables and filling.
- Prepare the bell peppers: Cut the tops off each bell pepper carefully and remove all seeds and membranes to create a hollow cavity for stuffing. Stand the peppers upright in a lightly greased baking dish to keep them stable for baking.
- Sauté aromatics: Heat the olive oil in a skillet over medium heat. Add the diced red onion and sauté for about 3 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds to release its fragrance without burning.
- Combine filling ingredients: Stir in the cooked quinoa, black beans, corn, diced tomatoes, chili powder, cumin, smoked paprika, salt, and pepper. Mix well and cook the mixture for 3 to 4 minutes until everything is heated through and the flavors meld together.
- Stuff the peppers: Spoon the warm quinoa mixture evenly into each of the prepared bell peppers, packing the filling snugly to maximize the flavor in every bite.
- Bake covered: Loosely cover the baking dish with aluminum foil to trap steam and bake the stuffed peppers for 25 minutes. This allows the peppers to soften while retaining moisture.
- Add cheese topping: Carefully remove the foil, sprinkle the shredded cheddar or Monterey Jack cheese over each pepper, and return to the oven uncovered. Bake for an additional 10 minutes or until the peppers are tender and the cheese has melted and started to brown.
- Garnish and serve: Remove the stuffed peppers from the oven. Sprinkle fresh cilantro over the top and serve immediately with lime wedges on the side for an added citrusy brightness.
Notes
- For additional protein, add cooked ground turkey or chicken to the quinoa mixture before stuffing.
- Replace quinoa with brown rice if preferred or for variety.
- Add chopped jalapeño peppers to the filling for a spicier flavor profile.
- To make this dish vegan, omit the cheese or substitute with your favorite plant-based vegan cheese.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Southwestern, Mexican-Inspired
