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- 4 large bell peppers (any color) - 1 cup quinoa, 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 cumin - 1 teaspoon smoked paprika - 1/2 teaspoon chili powder - Salt and pepper to taste - 1 cup shredded cheese (cheddar or pepper jack) - Fresh cilantro, chopped for garnish - Lime wedges for serving Gathering the right ingredients sets you up for success. Start with bell peppers. You can choose any color: red, yellow, green, or orange. Each adds a nice touch and flavor. Next is quinoa. Rinse it well before cooking to remove any bitter taste. This step is key for great flavor. Use vegetable broth for cooking the quinoa. This adds depth and richness to the dish. Black beans are a must. They bring protein and a sturdy texture. Make sure to drain and rinse them well. Corn is next. You can use fresh, frozen, or canned corn. Each option works well and adds sweetness. For the filling, diced tomatoes are essential. You can use fresh tomatoes or canned ones. Both options work nicely. A small red onion gives a sweet touch when cooked. Chop it finely to mix well with the other ingredients. Now, let's talk spices. Cumin, smoked paprika, and chili powder create a warm, Southwest flavor. Adjust the amounts to your taste. Don’t forget salt and pepper for seasoning. The cheese is optional but adds creaminess. You can use shredded cheddar or pepper jack for a kick. Finally, garnishes are important. Fresh cilantro adds brightness. Lime wedges serve as a refreshing side. They give a zesty touch when squeezed over the peppers. With these ingredients, you are ready to create a tasty and healthy meal! {{ingredient_image_1}} - Preheat your oven to 375°F (190°C). - Take four large bell peppers and slice off their tops. Remove all seeds. Set them aside. - In a medium pot, bring 2 cups of vegetable broth to a boil. Add 1 cup of rinsed quinoa. Lower the heat, cover it, and let it simmer for about 15 minutes. Once done, fluff the quinoa with a fork and set it aside. - In a large mixing bowl, combine the cooked quinoa, 1 can of black beans (drained and rinsed), 1 cup of corn, and 1 cup of diced tomatoes. - Add 1 small chopped red onion, 1 teaspoon of cumin, 1 teaspoon of smoked paprika, and 1/2 teaspoon of chili powder. - Season with salt and pepper to taste. Mix well to ensure all ingredients are evenly spread. - Spoon the quinoa mixture into each bell pepper. Pack it tightly to fit all the filling. - Place the stuffed peppers upright in a baking dish. Sprinkle 1 cup of shredded cheese over the tops. - Cover the dish with aluminum foil and place it in the oven. Bake for 25 minutes. After that, remove the foil and bake for an extra 10-15 minutes. This will make the peppers tender and the cheese bubbly. - Once baked, take the peppers out and let them cool for a few minutes. - Garnish with fresh chopped cilantro. Serve with lime wedges on the side for added zest. To cook quinoa perfectly, use a 2:1 ratio of broth to quinoa. Bring the broth to a boil. Then, add the rinsed quinoa. Lower the heat, cover, and simmer for 15 minutes. Fluff it with a fork afterward. This method keeps your quinoa light and fluffy. For even cooking of your stuffed peppers, make sure they are all the same size. Cut the tops off and remove seeds. Place them upright in your baking dish. This helps them cook evenly and stay firm. To enhance the flavor, try adding spices like coriander or oregano. Fresh herbs can also make a big difference. Chopped cilantro or parsley adds freshness. You can switch up the cheese too. Cheddar gives a rich taste, while pepper jack adds a kick. Experimenting with cheese can bring out new flavors in your dish. Stuffed peppers pair well with a green salad or brown rice. A light side complements the peppers well. If you have leftovers, reuse the filling in tacos or burritos. You can also mix it into a salad for a quick lunch. This way, nothing goes to waste, and you enjoy new meals! Pro Tips Choose Colorful Peppers: Using a mix of bell pepper colors not only makes the dish visually appealing but also adds a slight variation in flavor. Cook Quinoa Perfectly: Rinsing quinoa before cooking removes bitterness. Make sure to fluff it with a fork after cooking for the best texture. Customize the Filling: Feel free to add other ingredients like diced zucchini or spinach to the quinoa mixture for extra nutrition and flavor. Serve with Extra Lime: A squeeze of fresh lime juice just before serving brightens up the flavors and adds a refreshing touch. {{image_2}} You can change the grains in this recipe. Try using brown rice or couscous instead of quinoa. Both options add a nice texture. They also keep the dish filling and tasty. For protein, you can swap black beans for chicken or tofu. Chicken adds a hearty bite. Tofu makes the dish light and vegan-friendly. You can pick what you like best! If you're vegan, use plant-based cheese to keep it dairy-free. You can also skip the cheese completely. The peppers still taste great without it! For gluten-free options, ensure you use gluten-free grains. Quinoa is naturally gluten-free, so it’s a perfect choice. Always check labels on packaged foods to be safe. To enhance the Southwest flavor, add jalapeños for heat. Chopped green chilies also work well. They bring a nice kick to the dish. If you want an international twist, think about Mediterranean flavors. Add feta cheese and olives for a fresh taste. For an Italian version, use marinara sauce and mozzarella cheese. Each change can give the dish a fun new vibe! To store leftovers, place the stuffed peppers in an airtight container. Make sure they cool down first. This helps keep them fresh and tasty. You can store them in the fridge for up to three days. When you are ready to eat, reheat them in the oven for best results. Preheat the oven to 350°F (175°C). Place the peppers on a baking sheet and cover them with foil. Heat for about 15 to 20 minutes until warm. You can freeze cooked stuffed peppers for later. First, let them cool completely. Then wrap each pepper tightly in plastic wrap. Place them in a freezer-safe bag or container. They will stay fresh for up to three months. When you want to eat them, take them out of the freezer and thaw them in the fridge overnight. After that, reheat as mentioned above. In the fridge, stuffed peppers last about three days. If you freeze them, they can last up to three months. Always check for any signs of spoilage before eating. You can use brown rice or couscous instead of quinoa. Both give a nice texture. If you want a grain-free option, try cauliflower rice. To add heat, use jalapeños or add cayenne pepper to the filling. You could also use spicy cheese. Yes, you can prepare the filling a day before. Just store it in the fridge. You can stuff the peppers and bake them later. I love using red, yellow, and green bell peppers. They all taste great! Red peppers are sweeter, while green ones are more tangy. You can skip the cheese or use a low-fat version. Also, reduce the amount of quinoa or add more veggies. Yes, you can skip the cheese. You can also use a dairy-free cheese if you want. The stuffed peppers will still taste yummy! Stuffed bell peppers are a fun and tasty dish you can easily make at home. We covered ingredients, preparation, and tips to make the best meal. You learned about swaps and variations if you want to mix things up. Storing your leftovers also keeps them fresh for later. Now, grab your ingredients and try this recipe. I’m sure you'll enjoy making and eating these delicious peppers. With a little creativity, you can make this dish your own. Happy cooking!

Southwest Quinoa Stuffed Peppers

A delicious and healthy dish featuring bell peppers stuffed with quinoa, black beans, corn, and spices.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Southwestern
Servings 4
Calories 300 kcal

Ingredients
  

  • 4 large bell peppers (any color)
  • 1 cup quinoa, 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 cumin
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon chili powder
  • to taste salt and pepper
  • 1 cup shredded cheese (cheddar or pepper jack)
  • for garnish fresh cilantro, chopped
  • for serving lime wedges

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • Slice the tops off the bell peppers and remove the seeds. Set aside.
  • In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce the heat to low, cover, and let it simmer for about 15 minutes or until all the liquid is absorbed. Fluff with a fork and set aside.
  • In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, red onion, cumin, smoked paprika, chili powder, salt, and pepper. Mix well until all ingredients are incorporated.
  • Spoon the quinoa mixture into each bell pepper, packing it in tightly.
  • Place the stuffed peppers upright in a baking dish. Sprinkle the shredded cheese evenly over the top of each pepper.
  • Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes until the peppers are tender and the cheese is bubbly and golden.
  • Once done, remove the peppers from the oven and let them cool slightly.
  • Garnish with fresh cilantro and serve with lime wedges on the side.

Notes

Feel free to customize the stuffing with your favorite vegetables.
Keyword healthy, quinoa, stuffed peppers, vegetarian