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Mexican Quinoa Stuffed Bell Peppers
Mexican

Mexican Quinoa Stuffed Bell Peppers

A healthy and flavorful dish featuring bell peppers stuffed with spiced quinoa, black beans, corn, and topped with melted cheese.

Total Time50 minutes
Servings4
Difficulty
easy
Cost
Medium
Nutrition (per serving)
0
Calories
12
Protein
45
Carbs
10
Fat
8
Fiber
0g
Sodium
Ingredients
  • 4 large bell peppers (red, yellow, or green)
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth or water
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn (fresh or frozen)
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp paprika
  • Salt and pepper to taste
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • Fresh cilantro for garnish (optional)
Instructions
  1. 1Preheat the oven to 375°F (190°C).
  2. 2Cook the quinoa: In a medium pot, combine the quinoa and vegetable broth (or water). Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let sit.
  3. 3While the quinoa is cooking, prepare the bell peppers: Slice the tops off the bell peppers and remove the seeds and membranes.
  4. 4In a skillet over medium heat, add a splash of olive oil. Sauté the chopped onion for about 3-4 minutes until translucent.
  5. 5Add the minced garlic, chili powder, cumin, paprika, salt, and pepper. Cook for an additional 1-2 minutes until fragrant.
  6. 6In the skillet, mix in the cooked quinoa, black beans, and corn. Stir well to combine all ingredients.
  7. 7Stuff each bell pepper generously with the quinoa mixture, and place them upright in a baking dish.
  8. 8Sprinkle shredded cheese on top of each stuffed pepper.
  9. 9Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, until the cheese is bubbly and the peppers are tender.
  10. 10Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro before serving.
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