Description
These Southwest Quinoa Stuffed Bell Peppers are a vibrant and flavorful vegetarian dish, packed with protein-rich quinoa, black beans, corn, and spices. Topped with melted Mexican cheese and garnished with fresh cilantro and queso fresco, this dish is perfect for a wholesome and colorful meal that’s easy to prepare and satisfying for the whole family.
Ingredients
Scale
Bell Peppers
- 6 bell peppers (red, orange, and yellow), tops sliced off and cores/seeds removed
Quinoa
- 1/2 cup quinoa (red quinoa used)
- 1 cup vegetable broth
Vegetables & Aromatics
- 2 tablespoons extra virgin olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 tomato, diced
- 1 cup frozen corn kernels, thawed
Canned Goods & Sauces
- 5 ounce can green chilis
- 15 ounce canned black beans, drained
- 1 tablespoon tomato paste
- 1/2 cup salsa
Spices & Seasonings
- 1/4 teaspoon chili powder
- 1/4 teaspoon Mexican oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon coarse salt
- 1/4 teaspoon black pepper
Cheese & Garnishes
- 1 cup Mexican cheese blend
- Fresh cilantro for garnish
- Queso fresco cheese for garnish
Instructions
- Preheat Oven: Preheat your oven to 350˚F (175˚C). Line a 9×13 inch baking dish with parchment paper for easy cleanup and set aside.
- Cook Quinoa: In a small pot, combine the quinoa, vegetable broth, and a pinch of salt. Bring to a boil, then reduce to a simmer and cover. Cook for 15 minutes, then remove from heat and let it sit, covered, for another 5 minutes. Fluff the quinoa with a fork once done.
- Sauté Aromatics: While the quinoa cooks, heat olive oil in a large skillet over medium-high heat. Add the diced onion and sauté for about 5 minutes until softened. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add Vegetables and Spices: To the skillet, add the black beans, thawed corn, diced tomato, and green chilis. Season with chili powder, Mexican oregano, ground cumin, salt, and black pepper. Stir everything together until well combined.
- Incorporate Tomato Paste: Mix the tomato paste into the vegetable mixture and cook for 2-3 minutes, stirring regularly, until the tomato paste deepens in color and the flavors meld.
- Combine Salsa and Quinoa: Pour in the salsa and cooked quinoa, stirring to combine. Heat the mixture for another 2-3 minutes, stirring occasionally, until everything is warmed through. Remove from heat and stir in half a cup of the Mexican cheese blend until melted.
- Stuff Bell Peppers: Evenly spoon the quinoa and vegetable mixture into each prepared bell pepper. Top each pepper with the remaining Mexican cheese blend. Arrange the stuffed peppers upright in the prepared baking dish.
- Bake: Place the baking dish in the preheated oven and bake for 25 minutes, or until the bell peppers are tender and the cheese on top is melted and bubbly.
- Garnish and Serve: Remove the stuffed peppers from the oven and garnish with fresh cilantro leaves and crumbled queso fresco. Serve warm and enjoy!
Notes
- You can use any color bell peppers you prefer; mixing red, orange, and yellow adds a nice visual appeal.
- Red quinoa is used for a nuttier flavor, but white or tri-color quinoa works equally well.
- Adjust the spices to your preference for heat, adding more chili powder or fresh jalapeños if desired.
- This recipe is vegetarian and can be made vegan by omitting the cheese or substituting with vegan cheese alternatives.
- Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days and reheated before serving.
- For added protein, consider adding cooked ground turkey or chicken, if not keeping vegetarian.
- Make sure to pat the bell peppers dry after deseeding to avoid excess moisture during baking.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking, Sautéing, Simmering
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 stuffed bell pepper
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 580 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 9 g
- Protein: 13 g
- Cholesterol: 20 mg
Keywords: southwest quinoa stuffed bell peppers, vegetarian stuffed peppers, quinoa recipes, healthy stuffed peppers, southwestern cuisine, vegetarian main dish
