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To make these tasty 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, drained and rinsed - 1 cup corn (frozen or canned) - 1 medium red onion, diced - 2 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - ½ teaspoon chili powder - 1 cup diced tomatoes (canned or fresh) - ½ cup chopped fresh cilantro (plus extra for garnish) - Salt and pepper to taste - 1 cup shredded cheese (cheddar or pepper jack) - 1 tablespoon olive oil You can add fun toppings to your stuffed peppers. Here are some ideas: - Avocado slices - Sour cream or Greek yogurt - Extra cilantro - Jalapeño slices for heat - Lime wedges for zest Feel free to mix it up! Here are some variations you can try: - Swap quinoa for brown rice or farro. - Use different beans, like kidney or pinto beans. - Add diced zucchini or spinach for more veggies. - Try different spices like oregano or cayenne pepper for a kick. - Change the cheese to feta or mozzarella for new flavors. These options help make the dish your own! {{ingredient_image_1}} First, preheat your oven to 375°F (190°C). This helps to cook the peppers evenly. Next, cut the tops off the bell peppers. Remove the seeds and membranes inside. Brush the outside of each pepper with olive oil. Place them upright in a baking dish. This keeps them from tipping over while baking. In a medium saucepan, bring 2 cups of vegetable broth to a boil. Add 1 cup of rinsed quinoa. Lower the heat, cover, and let it simmer for 15 minutes. The quinoa will become fluffy and absorb the broth. While the quinoa cooks, heat olive oil in a large skillet over medium heat. Add 1 diced red onion and sauté for 3-4 minutes until it turns clear. Then, add 2 minced garlic cloves, 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, and ½ teaspoon of chili powder. Stir for about a minute to release their flavors. After that, mix in 1 can of drained black beans, 1 cup of corn, and 1 cup of diced tomatoes. Finally, add the cooked quinoa. Season with salt and pepper, and stir in ½ cup of chopped fresh cilantro. Now, spoon the quinoa mixture into each hollowed-out pepper. Fill them generously. Top each one with shredded cheese. Cover the baking dish with aluminum foil and bake for 30 minutes. After that, remove the foil and bake for another 10 minutes. The cheese should melt and bubble beautifully. Once done, take the peppers out of the oven and let them cool for a few minutes. Garnish with more cilantro if you like. Enjoy your delicious Southwest quinoa stuffed peppers! To find the best bell peppers, look for firm ones. They should feel heavy for their size. Check for smooth skin without wrinkles or blemishes. Color matters too; red, yellow, and orange peppers are sweeter. Green peppers are more bitter, but they work well too. Choose what you like best for your dish. Rinse your quinoa before cooking. This helps remove the bitter coating called saponin. Use a 2:1 liquid to quinoa ratio for fluffy quinoa. Cook it on low heat for about 15 minutes. Keep the lid on while it cooks to trap steam. When done, fluff it with a fork. This helps separate the grains for better texture. If you want more heat, add extra chili powder or diced jalapeños. For a milder taste, cut back on spices and use less chili powder. You can also add lime juice for a fresh zing. Fresh herbs like cilantro boost flavor without spice. Taste your filling as you cook to find the right balance for you. Pro Tips Choose Colorful Peppers: Using a mix of red, yellow, and green bell peppers not only adds visual appeal but also provides different flavors and nutrients. Pre-Cook the Quinoa: Make sure the quinoa is fully cooked and fluffy before mixing it with other ingredients to ensure even cooking in the peppers. Customize Your Filling: Feel free to add other ingredients like diced zucchini, spinach, or different beans to suit your taste or dietary needs. Serve with a Side: Pair the stuffed peppers with a fresh salad or avocado slices for a complete meal that's both nutritious and satisfying. {{image_2}} You can easily make this recipe vegetarian or vegan. For a vegetarian version, keep the cheese. Use a blend of cheddar and pepper jack for a tasty twist. To make it vegan, just skip the cheese or use a plant-based cheese. You can also add more veggies, like zucchini or spinach, for added nutrition. A hint of lime juice can brighten the flavors too. This dish is naturally gluten-free. Quinoa is a great grain choice that fits this diet. Make sure to check the labels on your canned goods. Some brands may add gluten in sauces or broths. Using homemade vegetable broth can ensure it is gluten-free and fresh. Feel free to mix up the stuffing! You can use rice, lentils, or farro as alternatives to quinoa. Try adding diced mushrooms or eggplant for a richer texture. You could even add cooked ground turkey or chicken for extra protein. The key is to season well and keep the filling moist. To keep your leftover stuffed peppers fresh, place them in an airtight container. Make sure to let them cool first. Store them in the fridge for up to four days. If you want to keep them longer, freezing is a great option. When you are ready to eat leftovers, reheat the stuffed peppers in the oven. Preheat your oven to 350°F (175°C). Place the peppers in an oven-safe dish. Cover them with foil to keep them moist. Heat for about 20-25 minutes. You can also use a microwave. Just place one pepper on a microwave-safe plate and heat for 2-3 minutes. If you decide to freeze your stuffed peppers, here’s how to do it. First, let them cool completely. Wrap each pepper tightly in plastic wrap. Then place them in a freezer bag or container. Make sure to label them with the date. They can stay in the freezer for up to three months. When you’re ready to eat, thaw them in the fridge overnight and reheat as mentioned above. Yes, you can use brown rice instead of quinoa. However, brown rice takes longer to cook. You should adjust the cooking time to about 40-45 minutes for brown rice. Also, use the same amount of broth, but check the texture. The filling may be denser, but it still tastes great. You will know the peppers are done when they feel soft. The cheese should be melted and bubbly on top. If you poke a pepper with a fork, it should yield easily. This usually takes about 40 minutes in the oven. Stuffed peppers go well with many side dishes. Here are some ideas: - Simple green salad with lemon vinaigrette - Mexican-style corn salad - Rice or couscous with herbs - Grilled vegetables for added flavor - Cornbread for a sweet contrast These sides will help create a balanced meal. Enjoy your cooking! In this article, we explored how to make Southwest quinoa stuffed peppers. We covered the ingredients, step-by-step instructions, and tips to perfect your dish. Plus, we looked at fun variations and how to store leftovers. These stuffed peppers are tasty and healthy. You can easily customize them to fit your needs. Enjoy cooking and sharing this vibrant dish with others!

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 40 minutes
Total Time 55 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 black beans, drained and rinsed (15 oz)
  • 1 cup corn (frozen or canned)
  • 1 medium red onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon chili powder
  • 1 cup diced tomatoes (canned or fresh)
  • 0.5 cup chopped fresh cilantro (plus extra for garnish)
  • to taste salt and pepper
  • 1 cup shredded cheese (cheddar or pepper jack)
  • 1 tablespoon olive oil

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outsides of the peppers with olive oil and place them upright in a baking dish.
  • In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is fluffy and the broth has been absorbed.
  • In a large skillet, heat the remaining olive oil over medium heat. Sauté the diced red onion for about 3-4 minutes until translucent. Add the minced garlic, cumin, smoked paprika, and chili powder, stirring for another minute until fragrant.
  • Add the black beans, corn, diced tomatoes, and cooked quinoa to the skillet. Stir to combine everything and season with salt and pepper to taste. Mix in the chopped cilantro, allowing the filling to cook for an additional 2-3 minutes.
  • Spoon the quinoa mixture evenly into the hollowed-out bell peppers. Top each pepper with a generous amount of shredded cheese.
  • Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes, then remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
  • Remove the peppers from the oven and let them cool slightly before serving. Garnish with additional cilantro if desired.

Notes

Garnish with extra cilantro for added flavor.
Keyword healthy, quinoa, stuffed peppers, vegetarian