Southwestern Stuffed Peppers

These Southwestern Stuffed Peppers are a delicious and vibrant dish filled with hearty black beans, corn, and flavorful spices, perfect for a quick and nutritious family dinner.

Prep time: 15 minutes
Cook time: 40 minutes
Serves: 4

Ingredients

4 large bell peppers, any color

1 tbsp olive oil

1 medium onion, diced

2 cloves garlic, minced

1 cup black beans, drained and rinsed

1 cup corn kernels, fresh or frozen

1 cup cooked quinoa

1 tsp chili powder

1 tsp cumin

1/2 tsp smoked paprika

1/4 tsp cayenne pepper (optional)

1 cup shredded cheddar cheese

Salt and pepper to taste

Fresh cilantro, chopped, for garnish

Instructions

1. Preheat oven to 375°F.

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

3. In a large skillet, heat olive oil over medium heat and sauté onion and garlic until translucent.

4. Add black beans, corn, and cooked quinoa to the skillet and stir well.

5. Season with chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper.

6. Stuff each bell pepper with the mixture and place in a baking dish.

7. Sprinkle shredded cheddar cheese on top of each stuffed pepper.

8. Cover the dish with foil and bake for 30 minutes, then remove foil and bake for an additional 10 minutes until cheese is melted and bubbly.

9. Garnish with chopped cilantro before serving.

Storage

Store the stuffed peppers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in the oven at 350°F for 10-15 minutes or microwave on high for 2-3 minutes 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.