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To make Southwest quinoa stuffed peppers, gather these 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 kernels (fresh or frozen) - 1 medium onion, diced - 2 cloves garlic, minced - 1 teaspoon cumin - 1 teaspoon chili powder - ½ teaspoon smoked paprika - Salt and pepper to taste - 1 cup diced tomatoes (canned or fresh) - 1 cup shredded cheese (cheddar or pepper jack) - Fresh cilantro, for garnish You can add more flavor with these: - Avocado crema for drizzling - Sour cream for a creamy touch - Jalapeños for a spicy kick - Lime juice for brightness - Additional spices like oregano or cayenne If you have special diets, try these swaps: - Use quinoa or brown rice for gluten-free needs. - Replace black beans with pinto beans or lentils. - Use dairy-free cheese for a vegan option. - For lower sodium, choose low-sodium broth and beans. These choices keep your meal tasty and fit your needs! {{ingredient_image_1}} To make Southwest quinoa stuffed peppers, you need to prepare the peppers and the filling. You will cook the quinoa first. Next, you will mix it with tasty ingredients. Then, you will stuff the peppers and bake them. This process takes about 50 minutes. 1. Preheat your oven. Set it to 375°F (190°C). 2. Cook the quinoa. In a medium pot, boil 2 cups of vegetable broth. Add 1 cup of rinsed quinoa. Turn the heat low, cover, and simmer for 15 minutes. The quinoa will soak up all the broth. 3. Prep the peppers. Cut the tops off 4 large bell peppers. Remove the seeds and membranes. Place them cut side up in a baking dish. 4. Sauté the onion. Heat a tablespoon of olive oil in a large skillet. Add 1 diced onion. Cook for about 5 minutes until it is clear. 5. Add garlic. Stir in 2 minced cloves of garlic. Cook for 1 more minute until you smell the garlic. 6. Mix the filling. Add 1 can of black beans, 1 cup of corn, the cooked quinoa, and 1 cup of diced tomatoes. Also add 1 teaspoon of cumin, 1 teaspoon of chili powder, ½ teaspoon of smoked paprika, salt, and pepper. Stir everything well. 7. Stuff the peppers. Use a spoon to fill each pepper with the quinoa mix. Pack it in gently. 8. Top with cheese. Sprinkle 1 cup of shredded cheese on each stuffed pepper. 9. Bake the peppers. Cover the dish with foil. Bake for 25 minutes. Then, take off the foil and bake for 10 more minutes. The cheese should be bubbly and golden. 10. Garnish and serve. Take them out of the oven. Let them cool for a few minutes. Add fresh cilantro on top before you serve. Bake your stuffed peppers at 375°F (190°C). The total baking time is 35 minutes. First, cover with foil for 25 minutes. Then, uncover and bake for 10 more minutes. This ensures the peppers cook well and the cheese melts nicely. To cook quinoa well, start by rinsing it under cold water. This step removes the bitter coating called saponin. Next, use two cups of vegetable broth for one cup of quinoa. Bring the broth to a boil in a medium pot. Once boiling, add the quinoa, lower the heat, and cover the pot. Let it simmer for about 15 minutes or until the liquid absorbs. After cooking, remove it from heat and let it sit for five minutes. Fluff it with a fork for a light and airy texture. For stuffed peppers, cheese adds creaminess and flavor. I recommend using cheddar or pepper jack cheese. Cheddar gives a sharp taste, while pepper jack adds a spicy kick. You can also try Monterey Jack for a milder option. If you prefer a healthier choice, use reduced-fat cheese. For a dairy-free version, consider vegan cheese or nutritional yeast. Sprinkle the cheese on top of the stuffed peppers before baking for a golden and bubbly finish. When you serve these stuffed peppers, consider pairing them with a salad or rice. A fresh green salad with lime vinaigrette complements the flavors well. You can also serve it with avocado crema or a dollop of sour cream for added richness. If you want a heartier meal, consider adding a side of black beans or corn. This extra touch makes the meal feel more filling and balanced. Enjoy your colorful and tasty feast! Pro Tips Choose Colorful Peppers: Using a mix of red, yellow, and green bell peppers not only enhances the visual appeal but also provides a variety of flavors. Enhance Flavor with Spices: Feel free to adjust the spices according to your taste or add a pinch of cayenne pepper for an extra kick! Meal Prep Friendly: These stuffed peppers can be made ahead of time and stored in the fridge for up to 3 days, making them perfect for meal prep. Experiment with Toppings: Try adding avocado slices, jalapeños, or a sprinkle of lime juice on top before serving for an extra burst of flavor. {{image_2}} You can easily make these peppers vegetarian or vegan. For a vegan version, skip the cheese or use a plant-based cheese. You can also top the peppers with avocado instead. This keeps the dish creamy and delicious while sticking to vegan rules. Use vegetable broth for cooking quinoa to keep it plant-based. Want a kick? Add more spice! Use jalapeños or diced green chiles in the filling. You can sprinkle hot sauce on top before baking. For an extra kick, add cayenne pepper to the quinoa mix. This will make your stuffed peppers fiery and exciting! If you like meat, try adding ground turkey or chicken to the filling. Cook the meat in the skillet before mixing in the other ingredients. You can also use beef for a heartier meal. Just brown the meat first and mix it with quinoa and beans. This adds protein and flavor to your dish. After enjoying your Southwest quinoa stuffed peppers, let them cool. Place leftovers in an airtight container. You can store them in the fridge for up to three days. This keeps the flavors fresh and the peppers crisp. To reheat, take the peppers out of the fridge. Place them in a microwave-safe dish. Cover with a damp paper towel to keep moisture. Heat on medium for about two to three minutes. You can also reheat them in the oven. Preheat your oven to 350°F (175°C). Bake for about 15 minutes until hot throughout. Want to save some for later? You can freeze these stuffed peppers! First, let them cool completely. Wrap each pepper tightly in plastic wrap. Then, place them in a freezer bag. They can stay good for up to three months. When you're ready to eat, thaw them overnight in the fridge before reheating. Quinoa is a superfood packed with nutrients. It is high in protein, making it great for muscle health. It contains all nine essential amino acids, which many grains lack. Quinoa is also high in fiber, aiding digestion and promoting a healthy gut. It has minerals like magnesium, iron, and potassium. These help keep your heart and bones strong. Plus, quinoa is gluten-free, making it safe for those with gluten allergies. Yes, you can! While I love using bell peppers, you can try different types. Poblano peppers add a smoky flavor. Jalapeños can bring some heat, perfect for spice lovers. Mini sweet peppers work well for bite-sized snacks. Just remember to adjust cooking times if you choose thicker peppers. Each type will give a unique taste to your dish. You can tell when the stuffed peppers are done by checking the cheese. It should be bubbly and golden. The peppers should also look tender but not mushy. You can poke them with a fork to test for softness. If they are still firm, give them a few more minutes. The filling should be hot throughout. Let them cool slightly before serving. Enjoy the tasty results! In this post, we explored the key ingredients for stuffed peppers and how to prepare them. I shared tips for perfect quinoa cooking and cheese choices. You learned variations for different diets and ideas for tasty fillings. Remember to store leftovers properly and follow reheating advice. Stuffed peppers are healthy and versatile. Experiment and make this dish your own. Enjoy your cooking adventure with stuffed peppers!

Southwest Quinoa Stuffed Peppers

A delicious and healthy dish featuring bell peppers stuffed with a flavorful quinoa mixture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Southwestern
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 kernels (fresh or frozen)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 0.5 teaspoon smoked paprika
  • to taste salt and pepper
  • 1 cup diced tomatoes (canned or fresh)
  • 1 cup shredded cheese (cheddar or pepper jack)
  • for garnish fresh cilantro

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until all the liquid is absorbed. Remove from heat and set aside.
  • While the quinoa cooks, cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish, cut side up.
  • In a large skillet, heat a tablespoon of olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
  • Add the minced garlic and cook for another minute until fragrant.
  • Stir in the black beans, corn, cooked quinoa, diced tomatoes, cumin, chili powder, smoked paprika, salt, and pepper. Mix everything until well combined and heated through.
  • Using a spoon, carefully stuff each bell pepper with the quinoa mixture, packing it in gently.
  • Once all the peppers are stuffed, sprinkle the cheese evenly over the top of each pepper.
  • Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
  • Remove from the oven, let cool for a few minutes, and garnish with fresh cilantro before serving.

Notes

Serve the stuffed peppers on individual plates, drizzled with avocado crema or a dollop of sour cream for an extra touch.
Keyword healthy, quinoa, stuffed peppers, vegetarian