Looking for a vibrant, healthy dish that packs a punch of flavor? Dive into our Spicy Quinoa Stuffed Peppers, where each bite bursts with a delightful mix of spices and wholesome ingredients! This Mexican-inspired recipe is not just a feast for the eyes but also a nourishing meal that will leave you craving more. With just 45 minutes of your time, you can whip up this colorful dish that’s perfect for family dinners or meal prep for the week ahead. Ready to spice up your dinner routine? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 bell peppers, halved and seeded
- 1 cup quinoa, cooked
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 375°F (190°C) to prepare for baking the stuffed peppers.
- Begin by preparing the bell peppers. Cut each pepper in half lengthwise and remove the seeds and membranes. Place the halved peppers cut side up in a baking dish.
- In a medium saucepan, cook 1 cup of quinoa according to package instructions. Typically, this involves rinsing the quinoa under cold water, then combining it with 2 cups of water or broth in a saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
- While the quinoa is cooking, in a large mixing bowl, combine the drained and rinsed black beans, corn, chili powder, cumin, and salt and pepper to taste. Mix well to ensure the spices are evenly distributed.
- Once the quinoa is cooked, fluff it with a fork and add it to the mixing bowl with the black bean and corn mixture. Stir until all ingredients are well combined.
- Evenly spoon the quinoa mixture into each halved bell pepper, pressing down gently to pack the filling. If desired, sprinkle shredded cheese on top of each stuffed pepper for added flavor and richness.
- Cover the baking dish with aluminum foil to keep the peppers moist while they bake. Place the dish in the preheated oven and bake for 25 minutes.
- After 25 minutes, remove the foil and bake for an additional 5-10 minutes, or until the peppers are tender and the cheese is melted and bubbly, if using.
- Once cooked, remove the stuffed peppers from the oven and let them cool for a few minutes. Garnish with fresh cilantro before serving.
- Serve the spicy quinoa stuffed peppers warm, and enjoy your delicious Mexican-inspired meal!
Tips
- Choose the Right Peppers: Opt for vibrant bell peppers in different colors for a visually appealing dish. Red, yellow, and orange peppers tend to be sweeter, while green peppers offer a slightly bitter flavor.
- Cook Quinoa Perfectly: Rinse your quinoa thoroughly before cooking to remove its natural coating, called saponin, which can impart a bitter taste. Use vegetable broth instead of water for an extra flavor boost!
- Customize Your Filling: Feel free to add other ingredients to the quinoa mixture, such as diced tomatoes, chopped onions, or even some jalapeños for an extra kick.
- Cheese Lovers Unite: If you're a cheese enthusiast, experiment with different types of cheese! Feta or pepper jack can add a unique twist to your stuffed peppers.
- Make Ahead: These stuffed peppers can be prepared in advance. Just assemble them and store them in the fridge for up to 24 hours before baking. This makes for an easy weeknight meal!
- Garnish for Flavor: Don’t skip the fresh cilantro! It adds a refreshing touch that complements the spices beautifully.
- Serve with a Side: Pair your stuffed peppers with a simple side salad or some avocado slices for a complete meal.
Nutrition Facts
Calories: 282kcal
Carbohydrates: 30g
Protein: 7g
Fat: 7g
Saturated Fat: 4g
Cholesterol: 20mg
