Fiesta Quinoa Stuffed Peppers

$- 4 large bell peppers (any color) - 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn (fresh, frozen, or canned) - 1 cup diced tomatoes (fresh or canned) - 1 small red onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon cumin - 1 teaspoon chili powder - Salt and pepper to taste - 1 cup shredded cheese (cheddar or Mexican blend) - Fresh cilantro, for garnish - Lime wedges, for serving When making Fiesta Quinoa Stuffed Peppers, you need fresh ingredients. Start with bell peppers. Any color works well. They add crunch and color. Next, quinoa is key. It cooks fluffy and adds protein. Rinse it well before cooking to remove bitterness. Black beans offer richness and are packed with fiber. They pair well with quinoa. Corn adds sweetness and a nice texture. You can use fresh, frozen, or canned corn. Diced tomatoes bring juiciness. They make the filling moist and flavorful. Red onion provides a sharp taste. Finely chop it for even distribution. Garlic is a must for aroma. Fresh garlic adds a punch. Spices like cumin and chili powder give warmth to the dish. Adjust salt and pepper to fit your taste. For topping, use shredded cheese. Cheddar or a Mexican blend melts beautifully. Finally, fresh cilantro and lime wedges brighten the dish. They add a fresh kick when served. Gather all these ingredients to create a colorful, tasty, and healthy meal. {{ingredient_image_1}} First, preheat your oven to 375°F (190°C). Choose four large bell peppers. You can pick any color you like. Cut off the tops gently. Remove the seeds and membranes inside. This helps the peppers cook evenly and hold the filling well. In a medium saucepan, add one cup of rinsed quinoa. Pour in two cups of vegetable broth. Bring the mixture to a boil. Once it boils, reduce the heat to low. Cover the pot and let it simmer for about 15 minutes. The quinoa will absorb the broth and become fluffy. In a large mixing bowl, combine the cooked quinoa with the following ingredients: - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn (fresh, frozen, or canned) - 1 cup diced tomatoes (fresh or canned) - 1 small red onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon cumin - 1 teaspoon chili powder - Salt and pepper to taste Mix everything well. Make sure all the ingredients blend together nicely. Now, take each bell pepper and stuff it with the quinoa mixture. Pack it down lightly to make sure each pepper is full. Place the stuffed peppers upright in a baking dish. This helps them stay together while baking. Sprinkle one cup of shredded cheese over the top of each stuffed pepper. Cover the dish with aluminum foil. Bake the peppers for 25 minutes. Remove the foil and bake for an additional 10-15 minutes. You want the cheese to be melted and bubbly. Once done, let the peppers cool for a few minutes. Garnish them with fresh cilantro. Serve with lime wedges on the side for a zesty kick. Enjoy your colorful and healthy Fiesta Quinoa Stuffed Peppers! To make great quinoa, rinse it well before cooking. This step removes the bitter coating called saponin. Use a ratio of 1 cup quinoa to 2 cups vegetable broth. This gives the quinoa flavor and moisture. Bring it to a boil, then lower the heat. Let it simmer for about 15 minutes until fluffy. Stir it gently with a fork to separate the grains. This makes the texture light and airy. Seasoning is key to flavor. I like to use cumin and chili powder for a warm, spicy taste. You can also add smoked paprika for a hint of smokiness. If you want heat, add a pinch of cayenne pepper. Taste the mixture before stuffing the peppers. Adjust salt and pepper to make it perfect. Fresh lime juice can brighten the flavors too. For the cheese on top, I recommend cheddar or a Mexican blend. Both melt well and add creaminess. If you want a twist, try pepper jack for some spice. Vegan cheese works for a dairy-free option. Sprinkle the cheese generously on top before baking. This creates a delicious, bubbly crust that everyone loves. Pro Tips Choose Colorful Peppers: Using a mix of bell pepper colors not only enhances the visual appeal but also adds a subtle variation in flavor. Rinse Quinoa Thoroughly: Rinsing quinoa before cooking removes its natural coating, called saponin, which can impart a bitter taste. Customize Your Filling: Feel free to add other ingredients like diced zucchini, spinach, or even cooked ground meat for extra protein and flavor. Let Them Rest: Allowing the stuffed peppers to rest for a few minutes after baking helps the filling set, making them easier to serve. {{image_2}} You can use many types of peppers for this dish. Bell peppers are sweet and colorful. They hold the filling well. You can also try poblano peppers for a mild kick. These peppers add a smoky flavor. If you want a bit more heat, jalapeños are a great option. Just remember to remove the seeds to lessen the spice! If you want to change the protein, there are many options. Instead of black beans, try chickpeas for a different taste. You could also add cooked ground turkey or chicken for extra protein. If you like fish, shredded cooked salmon works too. Just make sure to mix it well with the quinoa. This dish is easy to make vegetarian or vegan. For vegans, simply skip the cheese or use a plant-based alternative. Nutritional yeast can add a cheesy flavor without dairy. You can also add more veggies, like spinach or zucchini, for extra nutrients. This makes the dish colorful and healthy! After enjoying Fiesta Quinoa Stuffed Peppers, save any leftovers. Place them in an airtight container. This keeps the flavors fresh and prevents drying out. Store the peppers in the fridge for up to four days. If you don’t finish them, don’t worry! To reheat your stuffed peppers, use the oven. Preheat it to 350°F (175°C). Place the peppers in a baking dish. Cover them with foil to keep them moist. Bake for about 15 minutes or until they are hot. You can also use a microwave. Heat for 2-3 minutes, checking often. Freezing is a great option too! Allow the stuffed peppers to cool completely first. Wrap each pepper tightly in plastic wrap, then foil. This will prevent freezer burn. Store them in the freezer for up to three months. To enjoy them later, thaw them in the fridge overnight before reheating. You can serve many sides with these stuffed peppers. A simple green salad adds freshness. Pair them with avocado slices or guacamole for creaminess. Mexican rice or a corn salad also works well. For a fun twist, serve with tortilla chips and salsa. Yes, this recipe is naturally gluten-free! Quinoa is a gluten-free grain. Just ensure that any canned items, like beans or tomatoes, are labeled gluten-free. This recipe is safe for anyone who avoids gluten. The total cooking time is about 50 minutes. Prepping the peppers and cooking quinoa takes around 15 minutes. Once you stuff the peppers, baking them takes about 35 minutes. Absolutely! You can make the quinoa filling a day ahead. Store it in the fridge until you're ready to stuff the peppers. This makes the assembly quick and easy, saving you time on a busy day. Fiesta Quinoa Stuffed Peppers is a fun dish packed with flavor and nutrition. We explored the key ingredients like bell peppers, quinoa, and black beans. I shared simple steps for prepping, cooking, and baking. Tips helped you master quinoa and choose the right cheese. We also looked at tasty variations to suit your taste. Lastly, I covered storage tips for leftovers. Enjoy making this dish your own, and share it with friends!$

A vibrant and healthy dish featuring bell peppers stuffed with a flavorful quinoa mixture.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine Mexican

Servings 4

Calories 350 kcal

Ingredients

4 large bell peppers (any color)
1 cup quinoa, rinsed
2 cups vegetable broth
1 can (15 oz) black beans, rinsed and drained
1 cup corn (fresh, frozen or canned)
1 cup diced tomatoes (fresh or canned)
1 small red onion, finely chopped
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon chili powder
to taste salt and pepper
1 cup shredded cheese (cheddar or Mexican blend)
for garnish fresh cilantro
for serving lime wedges

Instructions

Preheat your oven to 375°F (190°C). Carefully cut the tops off the bell peppers and remove seeds and membranes. Set aside.
In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until liquid is absorbed and quinoa is fluffy.
In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, chopped red onion, minced garlic, cumin, chili powder, and season with salt and pepper. Mix well until all ingredients are evenly distributed.
Stuff each bell pepper with the quinoa filling, packing it down lightly. Place the stuffed peppers upright in a baking dish.
Sprinkle shredded cheese generously over the top of each stuffed pepper.
Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes or until the cheese is melted and bubbly.
Once done, let the peppers cool for a few minutes before garnishing with fresh cilantro. Serve with lime wedges on the side for an extra zing.

Notes

Feel free to customize the filling with your favorite vegetables.

Keyword healthy, quinoa, stuffed peppers, vegetarian