This Southwestern Quinoa Stuffed Peppers recipe features bell peppers filled with a delicious, cheesy quinoa blend. These stuffed peppers are easy to make, packed with flavor, and ideal for a satisfying, healthy dinner!
Servings : 8
Prep Time 25 minutesmins
Cook Time 35 minutesmins
Total Time 1 hourhr
Ingredients
butter,for the baking dish
4bell peppers,halved longwise and cleaned
2cupsvegetable broth
1cupquinoa
3tablespoonsolive oil
1smallyellow onion,finely diced
¼teaspoonsalt
1cupcanned sweet corn,rinsed and drained
1cupcanned black beans,rinsed and drained
1cupgrape tomatoes,quartered
1teaspoonground cumin,or to taste
½teaspoongarlic powder
½teaspoonchili powder,or to taste
½teaspoonpaprika
¼teaspooncayenne pepper,or to taste
½tablespoondried parsley,you can also use cilantro
salt and freshly ground black pepper,to taste
2cupsshredded 4-Cheese Mexican Blend,divided
plain yogurt or sour cream,for serving
Instructions
Preheat oven to 375˚F.
Grease a baking dish with butter, arrange the halved bell peppers in the baking dish, and set aside.
In a small saucepan, combine the vegetable broth and quinoa and bring to a boil; lower to a simmer, cover, and continue to cook for 15 minutes. Remove from heat, gently fluff with a fork, and set aside.
Meanwhile, heat the olive oil over medium heat. Add the diced onions and season with salt; cook for 1 to 2 minutes or until translucent.
Stir in the corn and beans; continue to cook for 2 minutes.
Stir in the tomatoes and cooked quinoa; season with cumin, garlic powder, chili powder, paprika, cayenne pepper, dried parsley, salt, and pepper. Taste it and add more of the spices and seasonings if needed.
Add 1 cup shredded cheese, mix well, and continue to cook for 2 to 4 minutes, or until everything is heated through and the cheese is melted.
Remove from heat and divide the mixture evenly between all the peppers, packing the quinoa mixture tightly into the hollow pepper shells.
Bake uncovered for 30 minutes.
Remove from oven and top each pepper with remaining cheese.
Put back in the oven and continue to bake for 5 minutes or until the cheese is melted.
Remove from oven and let cool 5 minutes.
Serve with a dollop of plain yogurt or sour cream on top.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Course: Dinner
Cuisine: American/Southwest
Keyword: quinoa stuffed bell peppers, quinoa stuffed peppers, stuffed peppers with quinoa