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Southwest Quinoa Stuffed Peppers Flavorful and Wholesome

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To make these stuffed peppers, you will need: - 4 large bell peppers (any color) - 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn (fresh, frozen, or canned) - 1 small red onion, diced - 1 cup diced tomatoes (canned or fresh) - 1 tablespoon olive oil - 2 teaspoons cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 cup shredded cheddar cheese (optional) - Fresh cilantro, chopped (for garnish) You can add more to your dish by using: - 1 jalapeño, diced for heat - 1 teaspoon garlic powder for depth - 1 teaspoon lime juice for brightness - Avocado slices for creaminess These optional ingredients can enhance the taste and texture of your stuffed peppers. Feel free to mix and match based on what you enjoy! Each serving (1 stuffed pepper) provides: - Calories: 320 - Protein: 12g - Carbohydrates: 50g - Dietary Fiber: 10g - Total Fat: 9g This dish offers a great balance of nutrients. It's rich in fiber and protein, making it filling and wholesome. Enjoy knowing that you're eating something both tasty and good for you! {{ingredient_image_1}} To start, gather all your ingredients. You need four bell peppers, quinoa, black beans, corn, diced tomatoes, onion, olive oil, and spices. Rinse the quinoa under cold water. This helps remove any bitter taste. While rinsing, prepare the peppers. Cut the tops off and take out the seeds. Brush them lightly with olive oil to add flavor and keep them moist. 1. Preheat the Oven: Set your oven to 375°F (190°C). This helps cook the peppers evenly. 2. Cook the Quinoa: In a medium pot, combine one cup of rinsed quinoa and two cups of vegetable broth. Bring it to a boil, cover, and reduce the heat. Let it simmer for about 15 minutes. The quinoa should absorb all the liquid and become fluffy. 3. Sauté the Onion: In a large skillet, heat one tablespoon of olive oil over medium heat. Add the diced red onion and sauté for about five minutes. The onion should become soft and translucent. 4. Mix in Other Ingredients: Add the black beans, corn, diced tomatoes, cumin, and smoked paprika to the skillet. Then, stir in the cooked quinoa. Mix everything well and season with salt and pepper. Cook for an extra five minutes until warmed through. 5. Stuff the Peppers: Generously fill each bell pepper with the quinoa mixture. If you like cheese, sprinkle shredded cheddar on top. 6. Bake the Peppers: Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 10-15 minutes. The peppers should be tender, and the cheese should melt. 7. Garnish and Serve: Once done, take the peppers out and let them cool for a few minutes. Add fresh cilantro on top before serving. To get fluffy quinoa, rinse it well before cooking. This helps remove the saponins that can make it taste bitter. Use the right water-to-quinoa ratio, which is two cups of liquid for one cup of quinoa. After cooking, let it sit covered for five minutes before fluffing with a fork. This extra step makes a big difference in texture. When making Southwest quinoa stuffed peppers, avoid overcooking the peppers. If they cook too long, they turn mushy. Instead, slightly undercook them before baking. This keeps them firm. Another mistake is not seasoning the filling well. Taste your quinoa mixture before stuffing. Adjust salt and pepper as needed. This ensures bold flavors in every bite. To enhance flavors, use fresh herbs. Fresh cilantro adds a bright touch. Squeeze some lime juice for extra zest. Try different spices too. Add a pinch of cayenne for heat or smoked paprika for depth. Mix in some diced jalapeños if you like spice. Consider using vegetable broth instead of water for cooking quinoa. This gives it a richer taste. For a beautiful presentation, serve stuffed peppers on a colorful plate. Add a sprinkle of fresh cilantro on top. A lime wedge adds color and freshness. Pair these peppers with a side salad or some avocado slices. This gives a nice contrast in texture and flavor. Encourage your guests to squeeze lime over their peppers. It brightens each bite and makes it more fun. Pro Tips Choose Colorful Peppers: Using a variety of bell pepper colors not only enhances the visual appeal but also adds a subtle difference in flavor. Experiment with Spices: Feel free to add other spices or herbs like oregano or chili powder to customize the flavor profile of your stuffing. Make Ahead: Prepare the quinoa stuffing in advance and store it in the fridge. Stuff the peppers just before baking for a quick meal. Garnish for Freshness: Adding a squeeze of lime juice right before serving can elevate the flavors and add a refreshing touch to the dish. {{image_2}} You can make these stuffed peppers vegetarian or vegan easily. To keep them vegetarian, skip the cheese or use a plant-based cheese. If you want a vegan option, ensure your vegetable broth has no animal products. You can also add more veggies, like zucchini or mushrooms, for added texture. This way, you keep the meal fresh and colorful while packing in nutrients. For a low-carb or grain-free version, swap quinoa for cauliflower rice. Cauliflower rice adds a nice texture and cuts down on carbs. Simply pulse cauliflower florets in a food processor until they resemble rice. You’ll still want to sauté it with the same spices and beans. This change keeps the dish tasty and satisfying without the carbs from grains. To add a spicy kick, mix in some diced jalapeños or hot sauce to the filling. You can also add chili powder or cayenne pepper for extra heat. If you prefer a touch of sweetness, include a handful of diced sweet bell peppers or corn. These changes create a delightful contrast in flavors. Experimenting with spices and add-ins can lead to your perfect stuffed pepper! To keep your leftover stuffed peppers fresh, let them cool down first. Once cooled, place them in an airtight container. Store them in the fridge for up to four days. If you want to enjoy them later, freezing is a great option. When you’re ready to eat your stuffed peppers again, preheat your oven to 350°F (175°C). Place the peppers in a baking dish and cover it with aluminum foil. This helps keep them moist. Bake for about 20 minutes or until heated through. You can also microwave them for a quicker option. Just heat them on a microwave-safe plate for about 2-3 minutes. To freeze your stuffed peppers, wrap each pepper tightly in plastic wrap or foil. Store them in a freezer bag to prevent freezer burn. They can last up to three months in the freezer. When you're ready to cook them, thaw them overnight in the fridge. Then, just bake as usual for a tasty meal. Yes, you can use any type of pepper. Bell peppers are popular, but you can also try poblano, jalapeño, or even banana peppers. Each type adds a unique flavor. Just remember, some peppers are spicier than others. Choose based on your taste and heat preference. If you want a different grain, try brown rice or farro. Both work well in this recipe. For a gluten-free option, use millet or cauliflower rice. These choices still give you a hearty texture and help fill the peppers nicely. Cooking quinoa takes about 15 minutes. First, rinse it well to remove the bitter coating. Then, boil it in vegetable broth. Once boiling, reduce the heat, cover, and simmer. You’ll know it’s done when the liquid is absorbed and the grains are fluffy. This post explored making tasty Southwest Quinoa Stuffed Peppers. We covered the ingredients needed and optional extras to boost flavor. I shared step-by-step cooking and tips to ensure fluffy quinoa. You learned how to avoid common mistakes and enhance your dish's taste. We also discussed variations for different diets and how to store extras. In closing, these stuffed peppers are easy to make and full of flavor. Enjoy this healthy dish any time!

WANT TO SAVE THIS RECIPE?

Looking for a tasty and healthy meal? Southwest Quinoa Stuffed Peppers are full of flavor and nutrition. You’ll love how simple they are to make. Packed with protein and fiber, these peppers give you a comforting meal that fits any diet. Join me as we explore easy steps, tips, and fun variations to make this dish your new go-to favorite. Let’s get started on this delicious journey!

Why I Love This Recipe

  1. Flavorful and Nutritious: This recipe combines a variety of ingredients that are not only delicious but also packed with nutrients, making it a healthy choice for any meal.
  2. Easy to Make: With straightforward steps and minimal prep time, these stuffed peppers are perfect for cooks of all skill levels.
  3. Customizable: You can easily swap out ingredients based on your preferences or what you have on hand, ensuring that every batch can be unique.
  4. Great for Meal Prep: These stuffed peppers store well in the fridge or freezer, making them an ideal option for meal prepping for the week ahead.

Ingredients

List of Ingredients for Southwest Quinoa Stuffed Peppers

To make these stuffed peppers, you will need:

– 4 large bell peppers (any color)

– 1 cup quinoa, rinsed

– 2 cups vegetable broth

– 1 can (15 oz) black beans, rinsed and drained

– 1 cup corn (fresh, frozen, or canned)

– 1 small red onion, diced

– 1 cup diced tomatoes (canned or fresh)

– 1 tablespoon olive oil

– 2 teaspoons cumin

– 1 teaspoon smoked paprika

– Salt and pepper to taste

– 1 cup shredded cheddar cheese (optional)

– Fresh cilantro, chopped (for garnish)

Optional Ingredients for Additional Flavor

You can add more to your dish by using:

– 1 jalapeño, diced for heat

– 1 teaspoon garlic powder for depth

– 1 teaspoon lime juice for brightness

– Avocado slices for creaminess

These optional ingredients can enhance the taste and texture of your stuffed peppers. Feel free to mix and match based on what you enjoy!

Nutritional Information per Serving

Each serving (1 stuffed pepper) provides:

– Calories: 320

– Protein: 12g

– Carbohydrates: 50g

– Dietary Fiber: 10g

– Total Fat: 9g

This dish offers a great balance of nutrients. It’s rich in fiber and protein, making it filling and wholesome. Enjoy knowing that you’re eating something both tasty and good for you!

Step-by-Step Instructions

Preparation Steps Overview

To start, gather all your ingredients. You need four bell peppers, quinoa, black beans, corn, diced tomatoes, onion, olive oil, and spices. Rinse the quinoa under cold water. This helps remove any bitter taste. While rinsing, prepare the peppers. Cut the tops off and take out the seeds. Brush them lightly with olive oil to add flavor and keep them moist.

Cooking Instructions for Perfectly Stuffed Peppers

1. Preheat the Oven: Set your oven to 375°F (190°C). This helps cook the peppers evenly.

2. Cook the Quinoa: In a medium pot, combine one cup of rinsed quinoa and two cups of vegetable broth. Bring it to a boil, cover, and reduce the heat. Let it simmer for about 15 minutes. The quinoa should absorb all the liquid and become fluffy.

3. Sauté the Onion: In a large skillet, heat one tablespoon of olive oil over medium heat. Add the diced red onion and sauté for about five minutes. The onion should become soft and translucent.

4. Mix in Other Ingredients: Add the black beans, corn, diced tomatoes, cumin, and smoked paprika to the skillet. Then, stir in the cooked quinoa. Mix everything well and season with salt and pepper. Cook for an extra five minutes until warmed through.

5. Stuff the Peppers: Generously fill each bell pepper with the quinoa mixture. If you like cheese, sprinkle shredded cheddar on top.

6. Bake the Peppers: Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 10-15 minutes. The peppers should be tender, and the cheese should melt.

7. Garnish and Serve: Once done, take the peppers out and let them cool for a few minutes. Add fresh cilantro on top before serving.

Tips for Ensuring Fluffy Quinoa

To get fluffy quinoa, rinse it well before cooking. This helps remove the saponins that can make it taste bitter. Use the right water-to-quinoa ratio, which is two cups of liquid for one cup of quinoa. After cooking, let it sit covered for five minutes before fluffing with a fork. This extra step makes a big difference in texture.

Tips & Tricks

Common Mistakes to Avoid When Stuffing Peppers

When making Southwest quinoa stuffed peppers, avoid overcooking the peppers. If they cook too long, they turn mushy. Instead, slightly undercook them before baking. This keeps them firm.

Another mistake is not seasoning the filling well. Taste your quinoa mixture before stuffing. Adjust salt and pepper as needed. This ensures bold flavors in every bite.

Suggestions for Perfecting the Flavors

To enhance flavors, use fresh herbs. Fresh cilantro adds a bright touch. Squeeze some lime juice for extra zest.

Try different spices too. Add a pinch of cayenne for heat or smoked paprika for depth. Mix in some diced jalapeños if you like spice.

Consider using vegetable broth instead of water for cooking quinoa. This gives it a richer taste.

Serving Suggestions and Presentation Tips

For a beautiful presentation, serve stuffed peppers on a colorful plate. Add a sprinkle of fresh cilantro on top. A lime wedge adds color and freshness.

Pair these peppers with a side salad or some avocado slices. This gives a nice contrast in texture and flavor.

Encourage your guests to squeeze lime over their peppers. It brightens each bite and makes it more fun.

Pro Tips

  1. Choose Colorful Peppers: Using a variety of bell pepper colors not only enhances the visual appeal but also adds a subtle difference in flavor.
  2. Experiment with Spices: Feel free to add other spices or herbs like oregano or chili powder to customize the flavor profile of your stuffing.
  3. Make Ahead: Prepare the quinoa stuffing in advance and store it in the fridge. Stuff the peppers just before baking for a quick meal.
  4. Garnish for Freshness: Adding a squeeze of lime juice right before serving can elevate the flavors and add a refreshing touch to the dish.

Variations

Vegetarian and Vegan Alternatives

You can make these stuffed peppers vegetarian or vegan easily. To keep them vegetarian, skip the cheese or use a plant-based cheese. If you want a vegan option, ensure your vegetable broth has no animal products. You can also add more veggies, like zucchini or mushrooms, for added texture. This way, you keep the meal fresh and colorful while packing in nutrients.

Low-Carb or Grain-Free Modifications

For a low-carb or grain-free version, swap quinoa for cauliflower rice. Cauliflower rice adds a nice texture and cuts down on carbs. Simply pulse cauliflower florets in a food processor until they resemble rice. You’ll still want to sauté it with the same spices and beans. This change keeps the dish tasty and satisfying without the carbs from grains.

Flavor Variations: Spicy or Sweet

To add a spicy kick, mix in some diced jalapeños or hot sauce to the filling. You can also add chili powder or cayenne pepper for extra heat. If you prefer a touch of sweetness, include a handful of diced sweet bell peppers or corn. These changes create a delightful contrast in flavors. Experimenting with spices and add-ins can lead to your perfect stuffed pepper!

Storage Info

How to Store Leftover Stuffed Peppers

To keep your leftover stuffed peppers fresh, let them cool down first. Once cooled, place them in an airtight container. Store them in the fridge for up to four days. If you want to enjoy them later, freezing is a great option.

Reheating Instructions for Best Results

When you’re ready to eat your stuffed peppers again, preheat your oven to 350°F (175°C). Place the peppers in a baking dish and cover it with aluminum foil. This helps keep them moist. Bake for about 20 minutes or until heated through. You can also microwave them for a quicker option. Just heat them on a microwave-safe plate for about 2-3 minutes.

Freezing Options for Meal Prep

To freeze your stuffed peppers, wrap each pepper tightly in plastic wrap or foil. Store them in a freezer bag to prevent freezer burn. They can last up to three months in the freezer. When you’re ready to cook them, thaw them overnight in the fridge. Then, just bake as usual for a tasty meal.

FAQs

Can I use different types of peppers?

Yes, you can use any type of pepper. Bell peppers are popular, but you can also try poblano, jalapeño, or even banana peppers. Each type adds a unique flavor. Just remember, some peppers are spicier than others. Choose based on your taste and heat preference.

What can I substitute for quinoa?

If you want a different grain, try brown rice or farro. Both work well in this recipe. For a gluten-free option, use millet or cauliflower rice. These choices still give you a hearty texture and help fill the peppers nicely.

How long does it take to cook quinoa?

Cooking quinoa takes about 15 minutes. First, rinse it well to remove the bitter coating. Then, boil it in vegetable broth. Once boiling, reduce the heat, cover, and simmer. You’ll know it’s done when the liquid is absorbed and the grains are fluffy.

This post explored making tasty Southwest Quinoa Stuffed Peppers. We covered the ingredients needed and optional extras to boost flavor. I shared step-by-step cooking and tips to ensure fluffy quinoa. You learned how to avoid common mistakes and enhance your dish’s taste. We also discussed variations for different diets and how to store extras.

In closing, these stuffed peppers are easy to make and full of flavor. Enjoy this healthy dish any tim

To make these stuffed peppers, you will need: - 4 large bell peppers (any color) - 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn (fresh, frozen, or canned) - 1 small red onion, diced - 1 cup diced tomatoes (canned or fresh) - 1 tablespoon olive oil - 2 teaspoons cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 cup shredded cheddar cheese (optional) - Fresh cilantro, chopped (for garnish) You can add more to your dish by using: - 1 jalapeño, diced for heat - 1 teaspoon garlic powder for depth - 1 teaspoon lime juice for brightness - Avocado slices for creaminess These optional ingredients can enhance the taste and texture of your stuffed peppers. Feel free to mix and match based on what you enjoy! Each serving (1 stuffed pepper) provides: - Calories: 320 - Protein: 12g - Carbohydrates: 50g - Dietary Fiber: 10g - Total Fat: 9g This dish offers a great balance of nutrients. It's rich in fiber and protein, making it filling and wholesome. Enjoy knowing that you're eating something both tasty and good for you! {{ingredient_image_1}} To start, gather all your ingredients. You need four bell peppers, quinoa, black beans, corn, diced tomatoes, onion, olive oil, and spices. Rinse the quinoa under cold water. This helps remove any bitter taste. While rinsing, prepare the peppers. Cut the tops off and take out the seeds. Brush them lightly with olive oil to add flavor and keep them moist. 1. Preheat the Oven: Set your oven to 375°F (190°C). This helps cook the peppers evenly. 2. Cook the Quinoa: In a medium pot, combine one cup of rinsed quinoa and two cups of vegetable broth. Bring it to a boil, cover, and reduce the heat. Let it simmer for about 15 minutes. The quinoa should absorb all the liquid and become fluffy. 3. Sauté the Onion: In a large skillet, heat one tablespoon of olive oil over medium heat. Add the diced red onion and sauté for about five minutes. The onion should become soft and translucent. 4. Mix in Other Ingredients: Add the black beans, corn, diced tomatoes, cumin, and smoked paprika to the skillet. Then, stir in the cooked quinoa. Mix everything well and season with salt and pepper. Cook for an extra five minutes until warmed through. 5. Stuff the Peppers: Generously fill each bell pepper with the quinoa mixture. If you like cheese, sprinkle shredded cheddar on top. 6. Bake the Peppers: Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 10-15 minutes. The peppers should be tender, and the cheese should melt. 7. Garnish and Serve: Once done, take the peppers out and let them cool for a few minutes. Add fresh cilantro on top before serving. To get fluffy quinoa, rinse it well before cooking. This helps remove the saponins that can make it taste bitter. Use the right water-to-quinoa ratio, which is two cups of liquid for one cup of quinoa. After cooking, let it sit covered for five minutes before fluffing with a fork. This extra step makes a big difference in texture. When making Southwest quinoa stuffed peppers, avoid overcooking the peppers. If they cook too long, they turn mushy. Instead, slightly undercook them before baking. This keeps them firm. Another mistake is not seasoning the filling well. Taste your quinoa mixture before stuffing. Adjust salt and pepper as needed. This ensures bold flavors in every bite. To enhance flavors, use fresh herbs. Fresh cilantro adds a bright touch. Squeeze some lime juice for extra zest. Try different spices too. Add a pinch of cayenne for heat or smoked paprika for depth. Mix in some diced jalapeños if you like spice. Consider using vegetable broth instead of water for cooking quinoa. This gives it a richer taste. For a beautiful presentation, serve stuffed peppers on a colorful plate. Add a sprinkle of fresh cilantro on top. A lime wedge adds color and freshness. Pair these peppers with a side salad or some avocado slices. This gives a nice contrast in texture and flavor. Encourage your guests to squeeze lime over their peppers. It brightens each bite and makes it more fun. Pro Tips Choose Colorful Peppers: Using a variety of bell pepper colors not only enhances the visual appeal but also adds a subtle difference in flavor. Experiment with Spices: Feel free to add other spices or herbs like oregano or chili powder to customize the flavor profile of your stuffing. Make Ahead: Prepare the quinoa stuffing in advance and store it in the fridge. Stuff the peppers just before baking for a quick meal. Garnish for Freshness: Adding a squeeze of lime juice right before serving can elevate the flavors and add a refreshing touch to the dish. {{image_2}} You can make these stuffed peppers vegetarian or vegan easily. To keep them vegetarian, skip the cheese or use a plant-based cheese. If you want a vegan option, ensure your vegetable broth has no animal products. You can also add more veggies, like zucchini or mushrooms, for added texture. This way, you keep the meal fresh and colorful while packing in nutrients. For a low-carb or grain-free version, swap quinoa for cauliflower rice. Cauliflower rice adds a nice texture and cuts down on carbs. Simply pulse cauliflower florets in a food processor until they resemble rice. You’ll still want to sauté it with the same spices and beans. This change keeps the dish tasty and satisfying without the carbs from grains. To add a spicy kick, mix in some diced jalapeños or hot sauce to the filling. You can also add chili powder or cayenne pepper for extra heat. If you prefer a touch of sweetness, include a handful of diced sweet bell peppers or corn. These changes create a delightful contrast in flavors. Experimenting with spices and add-ins can lead to your perfect stuffed pepper! To keep your leftover stuffed peppers fresh, let them cool down first. Once cooled, place them in an airtight container. Store them in the fridge for up to four days. If you want to enjoy them later, freezing is a great option. When you’re ready to eat your stuffed peppers again, preheat your oven to 350°F (175°C). Place the peppers in a baking dish and cover it with aluminum foil. This helps keep them moist. Bake for about 20 minutes or until heated through. You can also microwave them for a quicker option. Just heat them on a microwave-safe plate for about 2-3 minutes. To freeze your stuffed peppers, wrap each pepper tightly in plastic wrap or foil. Store them in a freezer bag to prevent freezer burn. They can last up to three months in the freezer. When you're ready to cook them, thaw them overnight in the fridge. Then, just bake as usual for a tasty meal. Yes, you can use any type of pepper. Bell peppers are popular, but you can also try poblano, jalapeño, or even banana peppers. Each type adds a unique flavor. Just remember, some peppers are spicier than others. Choose based on your taste and heat preference. If you want a different grain, try brown rice or farro. Both work well in this recipe. For a gluten-free option, use millet or cauliflower rice. These choices still give you a hearty texture and help fill the peppers nicely. Cooking quinoa takes about 15 minutes. First, rinse it well to remove the bitter coating. Then, boil it in vegetable broth. Once boiling, reduce the heat, cover, and simmer. You’ll know it’s done when the liquid is absorbed and the grains are fluffy. This post explored making tasty Southwest Quinoa Stuffed Peppers. We covered the ingredients needed and optional extras to boost flavor. I shared step-by-step cooking and tips to ensure fluffy quinoa. You learned how to avoid common mistakes and enhance your dish's taste. We also discussed variations for different diets and how to store extras. In closing, these stuffed peppers are easy to make and full of flavor. Enjoy this healthy dish any time!

Southwest Quinoa Stuffed Peppers

A delicious and healthy dish featuring bell peppers stuffed with quinoa, black beans, corn, and spices.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course
Cuisine Southwestern
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 large bell peppers (any color)
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup corn (fresh, frozen, or canned)
  • 1 small red onion, diced
  • 1 cup diced tomatoes (canned or fresh)
  • 1 tablespoon olive oil
  • 2 teaspoons cumin
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • 1 cup shredded cheddar cheese (optional)
  • to garnish fresh cilantro, chopped

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Cut the tops off the bell peppers and gently remove the seeds and membranes. Lightly brush the outside of the peppers with olive oil and place them in a baking dish.
  • In a medium pot, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
  • In a large skillet, heat olive oil over medium heat. Add the diced red onion and sauté until translucent (about 5 minutes).
  • Stir in the black beans, corn, diced tomatoes, cumin, smoked paprika, and cooked quinoa. Mix well and season with salt and pepper to taste. Cook for an additional 5 minutes until warmed through.
  • Stuff each bell pepper generously with the quinoa mixture. If desired, sprinkle shredded cheddar cheese on top of the stuffed peppers.
  • Cover the baking dish with aluminum foil and bake for 25 minutes. Then remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted.
  • Remove from the oven and let it cool for a few minutes. Garnish with fresh cilantro before serving.

Notes

Serve the stuffed peppers on a colorful plate, garnished with extra cilantro and a wedge of lime for added freshness.
Keyword healthy, quinoa, stuffed peppers, vegetarian

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Welcome to my little corner of the world, where food and photography come together. I’m here to share my latest culinary adventures, and if I can inspire you along the way, even better.