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- 4 large bell peppers - 1 cup quinoa - 2 cups vegetable broth - 1 can black beans - 1 cup corn - 1 cup diced tomatoes - 1 teaspoon cumin - 1 teaspoon chili powder - 1 teaspoon garlic powder - Salt and pepper - 1 cup shredded cheddar cheese - 2 tablespoons fresh cilantro - 1 avocado When I create Southwest Quinoa Stuffed Peppers, I focus on fresh and colorful ingredients. I love using large bell peppers as they hold the filling perfectly. You can choose any color you like, such as red, green, yellow, or orange. Each color adds its own twist to the dish. I always start with quinoa. It is a fantastic grain that packs protein. Rinsing it helps remove its natural coating, which can taste bitter. Using vegetable broth instead of water adds depth to the quinoa's flavor. Next, I add black beans for protein and fiber. They give a hearty texture to the dish. The corn adds sweetness and a pop of color. Diced tomatoes bring juiciness and brightness to each bite. To give the filling flavor, I use cumin and chili powder. These spices are key to achieving that Southwest taste. Garlic powder adds a lovely aroma and richness. I season with salt and pepper to balance all the flavors. For a cheesy finish, I sprinkle shredded cheddar cheese on top. You can use vegan cheese if you prefer. Fresh cilantro brightens the dish and adds a fresh note. Finally, I serve it with sliced avocado for creaminess and a touch of luxury. This combination of ingredients makes for a fun, easy, and tasty meal that everyone will enjoy. {{ingredient_image_1}} 1. First, preheat your oven to 375°F (190°C). This step is key for even cooking. 2. Next, cut the tops off the bell peppers. Remove the seeds and membranes inside. Set them aside for now. 3. In a medium saucepan, add 1 cup of rinsed quinoa and 2 cups of vegetable broth. Bring this to a boil. 4. Once boiling, reduce the heat to low. Cover the pot and simmer for 15 minutes. The quinoa will be fluffy when done. 1. In a large mixing bowl, combine the cooked quinoa with black beans, corn, and diced tomatoes. 2. Add in the cumin, chili powder, garlic powder, salt, and pepper. Mix all the ingredients well. 3. Now, carefully stuff each bell pepper with the quinoa mixture. Pack it lightly to fit as much filling as you can. 1. Arrange the stuffed peppers upright in a baking dish. If they do not stand well, trim the bottom slightly. 2. Sprinkle shredded cheddar cheese generously on top of each pepper. 3. Cover the dish with aluminum foil and bake for 25 minutes. 4. After 25 minutes, remove the foil and bake for another 10 minutes. The peppers should be tender and the cheese golden. - Rinse quinoa well before cooking. This removes bitterness. - Use vegetable broth instead of water. It adds great flavor. - Cook quinoa in a covered pot on low heat for 15 minutes. This keeps it fluffy. - For tender peppers, bake them covered first. This helps them soften. - Cheddar cheese works great, but try Monterey Jack for a milder taste. - For a twist, use pepper jack cheese for some heat. - If you want vegan cheese, try cashew cheese or almond cheese. - Nutritional yeast is a good option for a cheesy flavor without dairy. - Garnish with fresh cilantro for a pop of color. - Add sliced avocado for a creamy texture. - Serve with a side of rice or a fresh salad. - Sour cream or Greek yogurt can add a nice touch. Pro Tips Choose Colorful Peppers: Using a mix of colored bell peppers not only adds visual appeal but also provides a variety of nutrients. Season the Filling: Taste your quinoa mixture before stuffing the peppers to ensure it's well-seasoned. Adjust spices to your preference. Make Ahead: Prepare the stuffed peppers in advance and store them in the fridge. Bake them fresh when ready to serve for optimal flavor. Add Extra Toppings: Customize your stuffed peppers with additional toppings like sour cream, salsa, or jalapeños for added flavor. {{image_2}} You can boost protein in these stuffed peppers. For meat lovers, add cooked chicken or turkey. Just shred or dice the meat and mix it with the quinoa filling. It adds great flavor and makes the dish heartier. If you prefer a vegetarian option, consider using lentils or chickpeas. Both options pack a protein punch and mix well with the other ingredients. They keep the meal filling and delicious. Want to spice things up? You can easily add heat to your stuffed peppers. Try mixing in hot sauce with the quinoa filling. A few drops can make a big difference. If you like more heat, add diced jalapeños. You can include them in the filling or top the peppers before baking. Adjust the amount based on your spice level. Not a fan of black beans? You can swap them for pinto beans or kidney beans. Both work well in this recipe and taste great. For corn, you can use diced zucchini or chopped spinach if you want a change. They add unique flavors and textures. If you need a vegan cheese option, try nutritional yeast. It adds a cheesy flavor without dairy. You can also use a store-bought vegan cheese for the topping. To store leftovers, let the stuffed peppers cool down first. Place them in an airtight container. This helps keep them fresh. You can store them in the fridge for 3 to 5 days. After that, the flavors may fade, and they won't taste as good. The best ways to reheat stuffed peppers are in the oven or microwave. For the oven, preheat it to 350°F (175°C). Place the peppers in a baking dish and cover them with foil. Heat for about 15 to 20 minutes. This keeps the peppers soft and the cheese melty. If you use the microwave, place one pepper on a microwave-safe plate. Heat it for 2 to 3 minutes. Check if it’s warm enough. If not, heat in 30-second bursts. This method is quick but may make the peppers a bit soggy. To retain the texture and flavor, avoid reheating multiple times. Always heat only what you plan to eat. Enjoy your tasty Southwest quinoa stuffed peppers! Bake the stuffed peppers for 35 minutes total. Preheat your oven to 375°F (190°C). Cover the baking dish with foil and bake for 25 minutes. Then, remove the foil and bake for another 10 minutes. This method gives you soft peppers and melty cheese. Yes, you can freeze stuffed peppers. After baking, let them cool completely. Wrap each pepper tightly in plastic wrap and place them in a freezer-safe bag. When you want to eat them, thaw in the fridge overnight. Reheat in the oven at 375°F (190°C) until hot. These stuffed peppers pair well with simple sides. Try a fresh green salad for a light touch. You can also serve rice or quinoa for a hearty meal. Adding sliced avocado on the side brings creaminess and balance. Enjoy with your favorite hot sauce for an extra kick! To sum up, we explored making Southwest Quinoa Stuffed Peppers. We covered the main and additional ingredients. I shared clear steps for prepping, mixing, and baking. You can also try variations and helpful tips for the best results. Remember, cooking is about creativity. Feel free to adapt these recipes to your taste. Enjoy your tasty and healthy meal!

Southwest Quinoa Stuffed Peppers

A delicious and healthy dish featuring bell peppers stuffed with quinoa, black beans, corn, and spices, topped with cheese.
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
  • 1 cup corn (fresh, frozen, or canned)
  • 1 cup diced tomatoes (fresh or canned)
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • to taste salt and pepper
  • 1 cup shredded cheddar cheese (or vegan cheese)
  • 2 tablespoons fresh cilantro, chopped (for garnish)
  • 1 medium avocado, sliced (for serving)

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • Cut the tops off the bell peppers and remove the seeds and membranes. Set them aside.
  • In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is fluffy and broth is fully absorbed.
  • In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, garlic powder, salt, and pepper. Mix well until all ingredients are evenly incorporated.
  • Carefully stuff each bell pepper with the quinoa mixture, packing it lightly to fit as much filling as possible.
  • Place the stuffed peppers upright in a baking dish. If they don’t stand well, you can trim the bottom slightly to level them.
  • Sprinkle the shredded cheddar cheese generously over the top of each stuffed pepper.
  • Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10 minutes or until the peppers are tender and the cheese is bubbly and golden.
  • Remove from the oven and let cool slightly before serving.
  • Garnish with fresh cilantro and serve with avocado slices on the side.

Notes

Feel free to customize the spices and toppings to your liking.
Keyword healthy, quinoa, stuffed peppers, vegetarian