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- 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, frozen, or canned) - 1 cup diced tomatoes (canned or fresh) - 1 teaspoon cumin - 1 teaspoon chili powder - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 cup shredded cheese (cheddar or a Mexican blend) - Fresh cilantro, chopped (for garnish) - Lime wedges (for serving) You can swap the quinoa with brown rice or couscous. If you're out of black beans, use kidney or pinto beans. Corn can be replaced with diced zucchini or carrots for a different taste. For a dairy-free option, skip the cheese or use a vegan cheese. If you don't have smoked paprika, regular paprika works well too. Each serving of these stuffed peppers offers a healthy balance. It has about 350 calories, 12 grams of protein, and 10 grams of fiber. The dish is rich in vitamins A and C, thanks to the colorful peppers. It’s also low in saturated fat, making it a great meal choice for a balanced diet. {{ingredient_image_1}} 1. Preheat your oven. Set it to 375°F (190°C). This helps cook the peppers evenly. 2. Cook the quinoa. In a medium saucepan, add 1 cup of rinsed quinoa and 2 cups of vegetable broth. Bring it to a boil, then lower the heat to simmer. Cover and cook for about 15 minutes, or until the liquid is gone. Fluff it with a fork and set aside. 3. Prepare the bell peppers. Slice off the tops of 4 large bell peppers. Remove all seeds and white parts inside. Lightly brush the outside with olive oil. Stand them upright in a baking dish. 4. Mix the filling. In a large bowl, combine the cooked quinoa, 1 can of black beans (rinsed and drained), 1 cup of corn, and 1 cup of diced tomatoes. Add 1 teaspoon of cumin, chili powder, and smoked paprika. Season with salt and pepper. Stir well until everything is mixed. 5. Stuff the peppers. Fill each bell pepper with the quinoa mixture. Press down gently to pack it in. Make sure they are filled to the top. 6. Add cheese. Top each pepper with 1 cup of shredded cheese. This will melt and create a nice layer on top. 7. Bake the peppers. Cover the baking dish with aluminum foil. Bake for 25 minutes. Remove the foil and continue baking for another 10-15 minutes. Look for melted and bubbling cheese. 8. Cool and garnish. Take the peppers out of the oven. Let them cool for a few minutes. Sprinkle chopped cilantro on top and serve with lime wedges for extra flavor. - Choose fresh peppers. Look for firm, shiny bell peppers. They should feel heavy for their size. - Don’t overstuff. Leave a little space at the top. This helps the cheese melt and bubble nicely. - Mix in extras. Feel free to add more veggies or spices to the filling for extra flavor. - Use different cheeses. Try Monterey Jack or a Mexican blend for varied taste. With these steps, you will create a colorful and delicious dish that’s healthy and packed with flavor. Enjoy your cooking! To cook quinoa perfectly, start with rinsing it well. This step removes the bitter coating called saponin. Use one part quinoa to two parts vegetable broth for great flavor. Bring the broth to a boil, then lower the heat and cover. Let it simmer for about 15 minutes. Once the broth is gone, fluff the quinoa with a fork. This keeps it light and airy. When picking bell peppers, choose ones that are firm and shiny. Any color works, but red, yellow, and orange add sweetness. Cut the tops off and remove seeds gently. Brushing olive oil on the outside helps them roast evenly. Make sure to stand them upright in the baking dish for even cooking. This keeps the stuffing from spilling out. Serve your stuffed peppers with lime wedges. Squeezing fresh lime on top adds a bright kick. You can also pair them with a green salad or rice. If you want more spice, add hot sauce or jalapeños. For a fun twist, top with avocado slices or extra cheese. These ideas make your meal more delightful and colorful. Pro Tips Choose Colorful Peppers: Using a mix of red, yellow, and green bell peppers not only makes your dish visually appealing but also adds a variety of flavors. Customize the Spices: Feel free to adjust the spices according to your taste. Adding more chili powder can give it an extra kick! Make it Ahead: Prepare the quinoa and stuffing a day ahead and store them separately in the fridge for a quicker assembly when you're ready to bake. Experiment with Toppings: Besides cheese, consider adding avocado slices or a dollop of sour cream on top for a creamy contrast to the spicy filling. {{image_2}} You can add protein to the quinoa stuffed peppers for extra flavor and nutrition. Try adding cooked chicken, turkey, or even shrimp. If you use chicken, shred it and mix it with the quinoa. For turkey, you can sauté it first with spices. These proteins blend well with the other ingredients. This recipe is easy to make vegetarian or vegan. Simply skip the cheese or use a plant-based cheese. You can also add more veggies, like zucchini or mushrooms, to the filling. This keeps the dish fresh and colorful. Another great option is to use tofu. Just crumble it and mix it in with the quinoa. If you like your food spicy, add more chili powder or some diced jalapeños. You can also use cayenne pepper for a kick. For a milder flavor, reduce the chili powder or skip it. Adding fresh herbs like cilantro can also enhance the taste without extra heat. Adjust the spice level to suit your taste buds! After enjoying your Mexican quinoa stuffed peppers, let them cool down. Place any leftovers in an airtight container. They will stay fresh in the fridge for up to four days. Keep the peppers whole for best taste. To reheat your stuffed peppers, place them in the oven. Set the oven to 350°F (175°C). Bake for about 15 to 20 minutes or until warm. You can also use a microwave. Heat them for about 2 to 3 minutes, checking often. If you want to save some peppers for later, freezing is a great option. Wrap each stuffed pepper tightly in plastic wrap. Then place them in a freezer bag. They can last up to three months in the freezer. When ready to eat, thaw them in the fridge overnight. Reheat as mentioned above for a tasty meal! I like to use large bell peppers for this dish. They are sweet and crisp. You can pick any color: red, yellow, green, or orange. Each one adds a fun look and taste. If you want a bit of spice, try poblano peppers. They add a nice kick and work well too. Yes, you can prepare these stuffed peppers in advance. Cook the quinoa and mix it with other ingredients. Stuff the peppers and cover them. Store them in the fridge for one day before baking. When you’re ready to eat, bake them as the recipe says. This makes meal prep easy and saves time. Stuffed peppers are great on their own, but you can add sides for more flavor. Try serving them with a fresh salad or garlic bread. A side of rice complements the peppers well, too. You can also drizzle some salsa or avocado on top for extra taste. These options make the meal more fun and filling. This article has covered tasty stuffed peppers. You learned about key ingredients, step-by-step cooking, and tips for perfecting your meal. You also explored variations, storage, and common questions. Remember, stuffed peppers can change with your taste. Use different proteins or spices to make them yours. Enjoy trying new ideas and serving them fresh. Experiment and have fun, and your stuffed peppers will shine at every meal.

Mexican Quinoa Stuffed Peppers

Delicious bell peppers stuffed with a flavorful quinoa mixture, perfect for a healthy meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
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 black beans, rinsed and drained (15 oz)
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 cup diced tomatoes (canned or fresh)
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • 1 cup shredded cheese (cheddar or a Mexican blend)
  • for garnish fresh cilantro, chopped
  • for serving lime wedges

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a medium saucepan, combine the rinsed quinoa with vegetable broth. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until liquid is absorbed. Fluff with a fork and set aside.
  • Slice the tops off the peppers and remove the seeds and white membranes inside. Lightly brush the exterior of the peppers with olive oil. Place them upright in a baking dish.
  • In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, smoked paprika, salt, and pepper. Mix until all ingredients are well combined.
  • Stuff each bell pepper with the quinoa mixture until they are filled to the top, pressing down gently if needed.
  • Sprinkle the shredded cheese evenly on top of each stuffed pepper.
  • Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbling.
  • Once cooked, remove from the oven and allow to cool slightly. Garnish with chopped cilantro and serve with lime wedges on the side for squeezing over the top.

Notes

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