Southwestern Quinoa Stuffed Peppers

Discover a healthy twist on the classic stuffed pepper with our Southwestern Quinoa Stuffed Peppers. Packed with flavors of the Southwest, this recipe is perfect for anyone seeking a nutritious, vegetarian meal that doesn't skimp on taste.

Prep time: 15 minutes
Cook time: 35 minutes
Serves: 4

Ingredients

4 large bell peppers

1 cup quinoa

2 cups water

1 can (15 oz) black beans, drained and rinsed

1 cup corn kernels

1 cup diced tomatoes

1/2 cup shredded Monterey Jack cheese

1/4 cup chopped cilantro

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon salt

1/4 teaspoon black pepper

Juice of 1 lime

Instructions

1. Preheat the oven to 375°F (190°C).

2. Cut the tops off the bell peppers and remove the seeds and membranes.

3. In a medium saucepan, combine quinoa and water, bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until the water is absorbed.

4. In a large bowl, combine cooked quinoa, black beans, corn, diced tomatoes, cilantro, olive oil, cumin, chili powder, salt, and black pepper.

5. Stuff each bell pepper with the quinoa mixture and place them upright in a baking dish.

6. Cover with foil and bake for 25 minutes.

7. Remove foil, sprinkle with shredded cheese, and bake for an additional 10 minutes until the cheese is bubbly.

8. Squeeze fresh lime juice over the stuffed peppers before serving.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

To reheat, place stuffed peppers in a baking dish, cover with foil, and warm in a 350°F oven for about 15 minutes, or until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.