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Southwestern Quinoa-Stuffed Peppers

TIME

1 hr

DIFFICULTY

Easy

SERVINGS

4

CALORIES

425 kcal

CARBS

61 g

PROTEIN

19 g

FAT

13 g

Z Southwestern Quinoa-Stuffed Peppers

About this recipe

Quinoa has been cultivated in the Andes for thousands of years, while the Southwestern flavors in this recipe—black beans, corn, chiles, and cumin—come together here in a modern combination. These bell peppers are filled with quinoa, beans, vegetables, and cheese, then baked until tender.

WHY YOU’LL LOVE IT

Sweet roasted peppers hold a hearty, flavorful filling of quinoa, black beans, and corn. Cheese, salsa, and lime bring a satisfying mix of savory, smoky, and bright flavors. The recipe makes four generous servings and reheats well for an easy next-day meal.

Ingredients

  • 4 medium bell peppers, halved lengthwise and seeded (about 1¾ lb / 800 g)
  • ¾ cup uncooked quinoa, rinsed (about 5¼ oz / 150 g)
  • 1½ cups low-sodium vegetable broth (12 fl oz / 360 ml)
  • 1 can black beans, drained and rinsed (15 oz / 425 g can; about 9 oz / 255 g drained)
  • 1 cup corn kernels, fresh or frozen (about 5 oz / 140 g)
  • ½ medium red onion, finely diced (about 2½ oz / 70 g)
  • 1 cup tomato salsa (about 8 oz / 225 g)
  • 1 tsp ground cumin (about 2 g)
  • 1 tsp chili powder (about 2 g)
  • ½ tsp smoked paprika (about 1 g)
  • ¼ tsp kosher salt, or to taste (about 1½ g)
  • 1 cup shredded Monterey Jack cheese (about 4 oz / 115 g), divided
  • 1 tbsp olive oil (½ fl oz / 15 ml)
  • 1 tbsp fresh lime juice (½ fl oz / 15 ml)
  • 2 tbsp chopped fresh cilantro (about 5 g)

Preparation

  1. Heat the oven to 400°F (200°C). Arrange the pepper halves cut side up in a baking dish. Brush with olive oil and set aside.
  2. Combine the quinoa and vegetable broth in a saucepan. Bring to a boil, cover, reduce the heat to low, and simmer for 15 minutes, or until the liquid is absorbed. Let stand covered for 5 minutes, then fluff with a fork.
  3. In a large bowl, combine the cooked quinoa, black beans, corn, red onion, salsa, cumin, chili powder, smoked paprika, salt, lime juice, and half of the cheese.
  4. Spoon the filling into the pepper halves. Add ¼ cup water to the bottom of the baking dish and cover tightly with foil.
  5. Bake for 30 minutes. Remove the foil, sprinkle the remaining cheese over the peppers, and bake uncovered for 10–15 minutes, until the peppers are tender and the cheese is melted.
  6. Let rest for 5 minutes. Garnish with cilantro and serve.

Tips

For softer peppers, par-bake them cut side up for 10 minutes before filling.
Taste the filling before stuffing and adjust the salt, salsa, or chili powder.
Store leftovers covered in the refrigerator for up to 4 days.

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