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To make Tex-Mex quinoa stuffed peppers, gather these simple and fresh ingredients: - 4 bell peppers (any color of your choice) - 1 cup quinoa, rinsed under cold water - 2 cups vegetable broth - 1 can (15 oz) black beans, thoroughly rinsed and drained - 1 cup corn kernels (can be frozen or fresh, depending on availability) - 1 cup diced tomatoes (use canned or freshly chopped) - 1 teaspoon ground cumin - 1 teaspoon chili powder - ½ teaspoon garlic powder - ½ teaspoon onion powder - Salt and pepper, to taste - 1 cup shredded cheddar cheese (substitute with dairy-free cheese for a vegan alternative) - Fresh cilantro, for garnish - Lime wedges, for serving Each ingredient plays a vital role in the flavor and texture of the dish. The bell peppers serve as a colorful and crunchy base. The quinoa offers a fluffy, nutty taste. Black beans add protein and fiber. Corn brings sweetness and texture, while spices like cumin and chili powder add warmth. The cheese melts beautifully, giving a creamy finish. Finally, cilantro and lime add a fresh burst that balances the dish. This mix creates a delightful meal that is both nutritious and satisfying. Enjoy the colors and flavors as they come together in this recipe! {{ingredient_image_2}} - Preheat your oven to 375°F (190°C). - Cut the tops off the bell peppers. Remove seeds and membranes. Place them cut-side up in a baking dish. - In a medium saucepan, bring 2 cups of vegetable broth to a boil. - Add 1 cup of rinsed quinoa to the boiling broth. - Lower the heat and cover. Let it simmer for about 15 minutes. The quinoa will become fluffy and absorb all the broth. - In a large bowl, mix the cooked quinoa with: - 1 can of black beans, rinsed and drained - 1 cup of corn kernels - 1 cup of diced tomatoes - 1 teaspoon of ground cumin - 1 teaspoon of chili powder - ½ teaspoon of garlic powder - ½ teaspoon of onion powder - A pinch of salt and pepper - Stir well to ensure everything is evenly mixed. - Carefully spoon the quinoa mixture into each prepared bell pepper. Pack it gently. - Sprinkle 1 cup of shredded cheddar cheese on top of each pepper. - Cover the baking dish with aluminum foil. - Bake for 25 minutes. Then, remove the foil and bake for another 10-15 minutes. The peppers should be tender, and the cheese melted and bubbly. - Let them cool for a few minutes before serving. Garnish with fresh cilantro and lime wedges for a zesty touch. To get the right quinoa texture, rinse it well before cooking. This removes the bitter coating. Cook it in vegetable broth for added flavor. You want the quinoa fluffy, not mushy. If you need a cheese swap, use dairy-free cheese for a vegan dish. You can also try feta or goat cheese for a tangy twist. Serve your stuffed peppers on a bed of fresh greens. This adds color and freshness. For garnishing, sprinkle cilantro on top. A squeeze of lime over the peppers can brighten the dish. You can also drizzle a bit of olive oil for extra flavor. Adjust the spice level to match your taste. Add more chili powder for heat or less for a milder dish. Mix in extra vegetables like zucchini or spinach for more nutrition. You can also add cooked chicken or turkey for added protein. Get creative, and make it your own! Pro Tips Choose Colorful Peppers: Using a mix of bell pepper colors not only makes the dish visually appealing but also adds a slight variation in flavor. Don’t Overcook Quinoa: Ensure that your quinoa is fluffy and not mushy by keeping an eye on the cooking time and following the package instructions closely. Customize Ingredients: Feel free to add other ingredients like diced zucchini, mushrooms, or spicy jalapeños to enhance the filling based on your taste preferences. Serve with Sides: Pair the stuffed peppers with a simple salad or avocado slices to create a well-rounded meal that complements the flavors. {{image_4}} You can change the cheese for your stuffed peppers. If you want a vegan dish, use dairy-free cheese. It melts well and adds great flavor. For a twist, try pepper jack cheese. It gives a spicy kick to your meal. You can add more protein to your filling. Ground turkey or beef makes the dish heartier. If you want to keep it plant-based, use lentils or chickpeas. You can also mix different beans. Black beans work well, but pinto or kidney beans add a nice taste too. You can make these stuffed peppers in many ways. If you have an Instant Pot, it cooks them quickly. Just pressure cook for about 8 minutes. You can also use a slow cooker. It takes longer but makes them very tender. In summer, try grilling the peppers. It gives them a smoky flavor and keeps your kitchen cool. To store leftover stuffed peppers, let them cool first. Place them in an airtight container. Keep them in your fridge for up to four days. This helps maintain taste and texture. When reheating, cover with foil to keep them moist. To freeze stuffed peppers, wrap each one in plastic wrap. Then, place them in a freezer bag. Make sure to squeeze out as much air as possible. This way, they stay fresh for up to three months. When you’re ready to eat, thaw them overnight in the fridge. Reheat in the oven at 350°F (175°C) for about 25 minutes. Check that they are hot all the way through. Enjoy your tasty meal! Tex-Mex quinoa stuffed peppers last about 3 to 5 days in the fridge. Be sure to store them in an airtight container. This keeps them fresh and tasty for your next meal. Yes, you can use other grains. Brown rice, farro, or couscous work well. Just adjust the cooking time and liquid based on the grain you choose. Stuffed peppers pair well with many sides. Consider serving them with a simple green salad or some tortilla chips. You could also add guacamole or salsa for extra flavor. Absolutely! You can prepare and stuff the peppers a day before. Just cover and store them in the fridge. When ready, bake them as directed. The peppers are fully cooked when they feel tender. Check by poking them with a fork. The cheese should also be melted and bubbly for the best taste. In this blog post, we explored how to make delicious Tex-Mex quinoa stuffed peppers. We listed key ingredients and gave clear steps for preparation and cooking. Tips for better texture and flavor helped you customize your dish. We also shared storage advice for leftovers. You now have the tools to create a vibrant meal. Remember, you can always experiment with flavors to make it your own. Happy cooking!

Tex-Mex Quinoa Stuffed Peppers

A delicious and healthy dish featuring bell peppers stuffed with quinoa, black beans, corn, and cheese, perfect for a nutritious meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Tex-Mex
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 pieces bell peppers (any color of your choice)
  • 1 cup quinoa, rinsed under cold water
  • 2 cups vegetable broth
  • 1 can black beans, thoroughly rinsed and drained (15 oz)
  • 1 cup corn kernels (can be frozen or fresh, depending on availability)
  • 1 cup diced tomatoes (use canned or freshly chopped)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • to taste Salt and pepper
  • 1 cup shredded cheddar cheese (substitute with dairy-free cheese for a vegan alternative)
  • to taste Fresh cilantro, for garnish
  • to taste Lime wedges, for serving

Instructions
 

  • Begin by preheating your oven to 375°F (190°C).
  • Prepare the bell peppers by cutting off their tops and removing the seeds and membranes. Place the peppers upright, cut-side up, in a baking dish that can accommodate them neatly.
  • In a medium saucepan, bring the vegetable broth to a rolling boil. Once boiling, add the rinsed quinoa. Lower the heat to a gentle simmer, cover, and let cook for about 15 minutes, or until the quinoa is fluffy and all the broth has been absorbed.
  • In a large mixing bowl, combine the cooked quinoa with black beans, corn, diced tomatoes, ground cumin, chili powder, garlic powder, onion powder, and a pinch of salt and pepper. Stir well until all ingredients are evenly combined.
  • Carefully spoon the quinoa mixture into each prepared bell pepper, packing it gently to ensure they’re filled without overflowing.
  • Generously sprinkle the shredded cheddar cheese over the top of each stuffed pepper, allowing it to melt and enhance the flavor.
  • Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Bake for 25 minutes, then carefully remove the foil and allow the stuffed peppers to bake for an additional 10-15 minutes, or until the bell peppers are tender and the cheese is melted and bubbly.
  • Once cooked to perfection, remove the dish from the oven and let the peppers cool for a few minutes. Garnish with fresh cilantro for a burst of color and flavor, and serve with wedges of lime on the side for squeezing over the peppers.

Notes

For an extra touch, serve the stuffed peppers on a bed of fresh greens, and drizzle with a bit of olive oil and lime juice before presenting.
Keyword healthy, quinoa, stuffed peppers, vegetarian