Southwest Quinoa Stuffed Peppers

$- 4 large bell peppers (any vibrant color) - 1 cup quinoa (thoroughly rinsed) - 2 cups vegetable broth (or water) - 1 can black beans (15 oz, drained and rinsed) - 1 cup corn kernels (fresh, frozen, or canned) - 1 cup diced tomatoes (fresh or canned) - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - ½ teaspoon chili powder - ½ teaspoon garlic powder - Salt and pepper (to taste) - 1 avocado (diced) - Fresh cilantro (chopped) - Lime wedges (for serving) These ingredients make a vibrant and tasty dish. The bell peppers bring color and crunch. Quinoa adds protein and fiber, making it filling. Black beans and corn provide sweetness and texture. Diced tomatoes add juiciness, while the spices bring warmth and depth. Rinsing quinoa is key. It removes a bitter coating called saponin. This step ensures a clean, nutty flavor. Using vegetable broth instead of water boosts the taste. The spices are easy to adjust. If you want more heat, add extra chili powder. Each ingredient works together to create a flavorful experience. For fresh toppings, avocado and cilantro shine. They add creaminess and brightness. Lime wedges offer a zesty finish. Serve these stuffed peppers warm for the best flavor. Each bite is a delightful mix of tastes. Enjoy making this fun and delicious dish! {{ingredient_image_2}} To cook the quinoa, start with a medium saucepan. Add 1 cup of rinsed quinoa and 2 cups of vegetable broth or water. Bring it to a rolling boil over medium-high heat. Rinsing is key. It removes a bitter coating called saponin. After boiling, reduce the heat to low. Cover the pot with a lid and let it simmer for about 15 minutes. The quinoa is done when it’s fluffy and absorbs all the liquid. You can check by fluffing it with a fork. While the quinoa cooks, prep the bell peppers. Slice off the tops of 4 large peppers and discard these tops. Remove the seeds and white membranes inside. This step helps keep the dish clean and tasty. Choose a baking dish that holds the peppers snugly. This keeps them upright while baking. In a large mixing bowl, combine the cooked quinoa with black beans, corn, and diced tomatoes. Add 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, ½ teaspoon of chili powder, and ½ teaspoon of garlic powder. Season with salt and pepper. Use a spatula or large spoon to mix everything well. Make sure each ingredient is evenly spread. This helps each bite taste great. Now it’s time to fill the peppers. Use a spoon to fill each pepper with your quinoa mixture. Press down gently to pack it in. This ensures a nice, hearty bite. Cover the baking dish with aluminum foil. This keeps the moisture in while baking. Place it in your preheated oven at 375°F (190°C). Bake for 25 minutes. After that, remove the foil and bake for another 10-15 minutes. The peppers should be tender and the tops slightly golden. To prevent soggy stuffing, avoid overcooking your quinoa. Cook it just until fluffy. After cooking, let the quinoa cool for a bit. This helps it mix well with other ingredients. If you add hot quinoa to the filling, it can make it watery. For a tasty twist, adjust the spices. Try adding more chili powder for heat. You can also mix in some cheese before baking. Cheese adds a rich flavor and a nice golden top. Experiment with different types like cheddar or pepper jack for extra flair. For a beautiful presentation, arrange the stuffed peppers on a large platter. Drizzle a bit of olive oil on top for shine. Add colorful lime wedges around the peppers. This not only looks great but also adds a pop of freshness. Garnish with chopped cilantro for a vibrant finish and extra flavor. Pro Tips Choose Colorful Peppers: Using a mix of colored bell peppers not only adds visual appeal but also provides a variety of flavors. Rinse Quinoa Thoroughly: Rinsing quinoa removes its natural coating, called saponin, which can give it a bitter taste. Always rinse before cooking! Customize the Filling: Feel free to add other ingredients like diced zucchini or mushrooms to the quinoa mixture for extra nutrition and flavor. Keep Foil On Initially: Covering the baking dish with foil helps steam the peppers, keeping them moist and tender. Remove the foil towards the end for a golden finish. {{image_4}} You can easily change some ingredients in this dish. If you want to swap quinoa, use brown rice or farro. These grains add texture and a different flavor. If you want a vegan meal, stick with vegetable broth. For a non-vegan twist, you can use chicken broth instead. Want to spice things up? Try adding different spices. A pinch of cayenne can give a nice heat. You can also add herbs like oregano for more flavor. Feel free to mix in other veggies too. Chopped zucchini or spinach works well in the filling. Just make sure to adjust the cooking time slightly for these veggies. Pair your stuffed peppers with side dishes for a full meal. A fresh garden salad adds crunch. You can also serve them with a zesty sauce. A dollop of sour cream or a drizzle of salsa enhances the dish. Don't forget lime wedges on the side; they add a bright finish. To keep your stuffed peppers fresh, use airtight containers. Glass or plastic containers work well. Make sure each pepper is tightly packed to avoid air exposure. Store them in the fridge. This helps them stay tasty for later meals. You can freeze stuffed peppers for future meals. First, let them cool completely. Then, wrap each pepper in plastic wrap. Place wrapped peppers in a freezer bag. Squeeze out the air and seal. For reheating, thaw them in the fridge overnight. Then, bake at 375°F until heated through. Stuffed peppers last about 3-5 days in the fridge. In the freezer, they can last up to 3 months. Check for signs of spoilage. If you see mold, a bad smell, or a change in color, do not eat them. Always prioritize your safety when enjoying leftovers. Yes, you can make them ahead. Prepare the filling and stuff the peppers. Store them in the fridge for up to two days. Before baking, let them sit out for about 30 minutes. This helps them cook evenly. You can also bake them and freeze the leftovers. Just let them cool and wrap them tightly. When ready, reheat them in the oven. If you don't have quinoa, try these grains: - Brown rice - Farro - Barley - Couscous - Bulgur These grains work well in the stuffing. They add great texture and flavor. The peppers are done when they are tender. You should see some browning on the tops. Also, the filling should be hot and bubbly. A fork should easily pierce the skin. If the skin feels soft, they are ready to enjoy. Yes, this recipe is gluten-free! All the ingredients, like quinoa and beans, are safe for a gluten-free diet. Just double-check that any packaged items, like vegetable broth, are certified gluten-free. This way, you can enjoy your meal without worry. In this post, we covered delicious Southwest Quinoa Stuffed Peppers. We listed ingredients, simple steps to prep, and tips for success. Remember to rinse your quinoa and let it cool to avoid soggy stuffing. You can also mix up flavors by adding different spices or veggies. These peppers are easy to store and great for meal prep. Experiment with variations to find your favorite taste. I hope you enjoy making this healthy dish!$

Southwest Quinoa Stuffed Peppers

A vibrant and healthy dish featuring bell peppers stuffed with a flavorful quinoa mixture.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine Southwestern

Servings 4

Calories 300 kcal

Ingredients

4 large bell peppers
1 cup quinoa
2 cups vegetable broth
1 can black beans
1 cup corn kernels
1 cup diced tomatoes
1 teaspoon ground cumin
1 teaspoon smoked paprika
0.5 teaspoon chili powder
0.5 teaspoon garlic powder
to taste salt
to taste pepper
1 whole avocado
to taste fresh cilantro
as needed lime wedges

Instructions

In a medium saucepan, add the rinsed quinoa along with the vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until fluffy.
Preheat your oven to 375°F (190°C).
Slice the tops off the bell peppers, remove seeds and membranes, and place them upright in a baking dish.
In a large mixing bowl, combine the cooked quinoa with black beans, corn, diced tomatoes, cumin, paprika, chili powder, garlic powder, salt, and pepper. Mix thoroughly.
Fill each bell pepper with the quinoa mixture, pressing down gently to pack it in.
Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until peppers are tender and tops are golden.
Allow to cool for a few minutes, then top with diced avocado and chopped cilantro. Serve with lime wedges.

Notes

Arrange the stuffed peppers on a large platter for family-style serving. Consider drizzling a bit of olive oil over the top for a shiny finish, and serve with colorful lime wedges for visual appeal.

Keyword healthy, quinoa, stuffed peppers, vegetarian