Southwestern Quinoa Stuffed Peppers

🕒 Prep: 15 min
🔥 Cook: 35 min
🍽 Serves: 4
★★★★★
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Southwestern Quinoa Stuffed Peppers offer a vibrant, colorful dish that combines hearty, nutritious ingredients with the bold flavors of the Southwest. Perfect for a weeknight dinner or a potluck, these peppers are packed with protein and veggies, making them a wholesome choice for any meal.

Ingredients for Southwestern Quinoa Stuffed Peppers

Bell peppers serve as the perfect edible vessel, adding sweetness and a bit of crunch. Quinoa is our protein-packed, gluten-free base that absorbs the flavors of the spices beautifully. Black beans add heartiness and additional protein. Corn kernels bring a touch of sweetness and a bit of texture. Diced tomatoes add juiciness and a bit of acidity to balance the flavors. Monterey Jack cheese provides a melty, creamy topping. Cilantro adds a fresh, herbaceous note. Olive oil helps blend the flavors and adds richness. Ground cumin and chili powder give the dish its characteristic Southwestern kick. Salt and black pepper enhance all the flavors, while the juice of lime adds a zesty finish.

Tips & Tricks

  • If your peppers tend to tip over, slice a small piece off the bottom to create a flat surface.
  • For a spicier kick, add chopped jalapeños or a dash of hot sauce to the quinoa mixture.
  • Double the recipe and freeze the extras for a quick meal later on. Just reheat in the oven until warmed through.

Serving Suggestions

These stuffed peppers pair wonderfully with a simple green salad or a side of avocado slices for extra creaminess. For a heartier meal, serve them alongside some warm tortillas or a side of Mexican rice.

Frequently Asked Questions

Can I use a different type of cheese?
Absolutely! Feel free to use cheddar, pepper jack, or even a vegan cheese if you prefer.
What if I don't have quinoa?
You can substitute with cooked rice or couscous for a similar texture.
How do I store leftovers?
Store them in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave before serving.

Southwestern Quinoa Stuffed Peppers Recipe Walkthrough

Start by preheating your oven to 375°F (190°C). While that's warming up, prepare the bell peppers by cutting off their tops and removing the seeds and membranes. This will create a nice hollow space to fill with the tasty quinoa mixture.

Next, focus on cooking the quinoa. Combine the quinoa and water in a medium saucepan, bring it to a boil, then reduce the heat to low. Cover the saucepan and let it simmer for about 15 minutes, or until the water is fully absorbed and the quinoa is fluffy.

In a large bowl, mix the cooked quinoa with black beans, corn, diced tomatoes, cilantro, olive oil, cumin, chili powder, salt, and black pepper. Stir everything together until it’s well combined and the spices are evenly distributed.

Now, stuff each prepared bell pepper with the quinoa mixture. Place the stuffed peppers upright in a baking dish. Cover them with foil to keep them from drying out and pop them in the oven for 25 minutes.

After 25 minutes, remove the foil, sprinkle the tops with shredded Monterey Jack cheese, and return them to the oven for another 10 minutes. This will give the cheese time to melt and get nice and bubbly.

Once they're done baking, take them out and squeeze fresh lime juice over the top of each pepper for a burst of fresh flavor right before serving.

Why You'll Love This Recipe

  • Loaded with plant-based protein and fiber from quinoa and black beans.
  • A colorful, visually appealing dish that excites the eyes and the palate.
  • Customizable with your favorite toppings and garnishes.
  • Easy to make ahead of time and reheat for a quick meal.

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

Step-by-step 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.

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