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To make Southwest quinoa stuffed peppers, you will need the following: - 4 large bell peppers (red, yellow, or green) - 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn (fresh or frozen) - 1 medium onion, diced - 2 cloves garlic, minced - 1 can (14 oz) diced tomatoes, drained - 1 teaspoon cumin - 1 teaspoon chili powder - ¼ teaspoon smoked paprika - Salt and pepper to taste - 1 cup shredded cheese (cheddar or pepper jack) - Fresh cilantro, chopped (for garnish) You will also need some equipment to prepare this dish: - Baking dish - Medium pot - Large skillet - Knife - Cutting board - Spoon or spatula - Aluminum foil These stuffed peppers are not just tasty; they are also nutritious. A serving (1 stuffed pepper) contains approximately: - Calories: 350 - Protein: 14g - Carbohydrates: 50g - Dietary Fiber: 12g - Fat: 10g - Sodium: 600mg This meal is balanced, filling, and offers a good mix of protein, carbs, and healthy fats. Enjoy making these delicious stuffed peppers! {{ingredient_image_1}} Start by preheating your oven to 375°F (190°C). Choose four large bell peppers in colors you like. Cut off the tops of the peppers and remove the seeds. This helps to make room for the filling. Place the peppers upright in a baking dish. They will hold all the tasty ingredients we will create. For the quinoa, take one cup and rinse it well. Rinsing helps to remove any bitter taste. In a medium pot, combine the rinsed quinoa with two cups of vegetable broth. Bring this mixture to a boil. Once it boils, reduce the heat to low. Cover the pot and let it simmer for 15 to 20 minutes. The quinoa will become fluffy and ready to mix with the other ingredients. In a large skillet, heat a bit of olive oil over medium heat. Add one diced onion and sauté it for about three to four minutes until it turns soft. Then, add two minced garlic cloves and cook for another minute. This will fill your kitchen with a great smell! Next, stir in one can of black beans, one cup of corn, and one can of drained diced tomatoes. Add one teaspoon of cumin, one teaspoon of chili powder, and a quarter teaspoon of smoked paprika. Season with salt and pepper to taste. Cook this mixture for about five minutes until it's warm. Now, the quinoa should be ready. Fluff it with a fork and mix it into the skillet. Stir everything together well. Divide this tasty quinoa mixture among the prepared bell peppers. Press it down gently to fill each one. Finally, top each pepper with one cup of shredded cheese. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 10 to 15 minutes. You want the peppers to be tender and the cheese bubbly. After baking, let the peppers cool for a few minutes. Garnish with fresh cilantro before serving. Enjoy your delicious Southwest Quinoa Stuffed Peppers! To make perfect quinoa, rinse it well before cooking. Rinsing removes the bitter coating called saponin. Use a ratio of one part quinoa to two parts vegetable broth. This gives the quinoa great flavor. Bring the broth to a boil, then lower the heat. Cover the pot and let it simmer for 15 to 20 minutes. Once done, fluff it with a fork. This keeps it light and fluffy. When picking bell peppers, look for ones that are firm and bright. Avoid any with soft spots or wrinkled skin. Color matters, too! Red, yellow, and green peppers all taste different. Red peppers are sweet, while green ones have a bit of bite. Choose the color you like best for your dish. Make sure they fit well in your baking dish and can stand upright. Baking stuffed peppers is easy with the right steps. Start by preheating your oven to 375°F (190°C). Cut the tops off the peppers and remove the seeds. Place them in a baking dish standing up. This helps them cook evenly. Cover the dish with foil for the first part of baking. This keeps moisture inside. After 25 minutes, remove the foil to let the cheese brown. Bake until the peppers are tender and the cheese is bubbly. Pro Tips Choose the Right Peppers: Opt for bell peppers that are firm and vibrant in color for the best flavor and presentation. Customize Your Filling: Feel free to add other vegetables or proteins like cooked chicken or tofu to the quinoa mixture for extra nutrition. Save Time with Pre-Cooked Quinoa: Using pre-cooked quinoa can significantly reduce the overall cooking time if you're in a rush. Experiment with Cheese: Try different types of cheese such as feta or goat cheese for a unique flavor twist! {{image_2}} You can add protein to your stuffed peppers for extra nutrition. Try ground turkey or chicken for a lean option. If you want a plant-based protein, use lentils or chickpeas. These options blend well with quinoa and keep the dish filling. You can also mix in some shredded beef for a heartier meal. Adjust seasoning if you change proteins to keep the flavor strong. For a vegetarian twist, skip the meat and use more beans. You can add extra black beans or kidney beans for great texture. To make it vegan, switch the cheese for a dairy-free version. Nutritional yeast adds a cheesy flavor without the dairy. This keeps your dish rich and satisfying while staying plant-based. Ensure your vegetable broth is vegan, too, for a full plant-based meal. Kick up the flavor with fresh herbs like cilantro or parsley. A squeeze of lime juice brightens the dish and adds zing. You can also try different spices. Adding cayenne pepper gives heat, while smoked paprika adds depth. For a southwestern flair, consider using taco seasoning instead of individual spices. Feel free to experiment with ingredients you love! Store any leftover Southwest quinoa stuffed peppers in an airtight container. Keep them in the fridge for up to 4 days. Make sure they cool down first. I like to place parchment paper between layers if stacking. This keeps the peppers from getting soggy. Reheat stuffed peppers in the oven for the best texture. Preheat your oven to 350°F (175°C). Place the peppers in a baking dish. Cover with foil to keep moisture in. Heat for about 20 minutes or until warm. You can also use the microwave if you’re in a hurry. Heat on high for 2-3 minutes. Check to make sure they are hot all the way through. You can freeze stuffed peppers for a quick meal later. First, let them cool completely. Wrap each pepper tightly in plastic wrap. Place them in a freezer-safe bag or container. They can last for up to 3 months in the freezer. To cook from frozen, bake at 375°F (190°C) for about 45-55 minutes, covered with foil. To add spice, use jalapeños or hot sauce. You can mix diced jalapeños into the filling. Try a few dashes of your favorite hot sauce for more heat. You can also add crushed red pepper flakes. Taste and adjust the spice to your liking. Remember, spice can enhance the flavor, so find what suits you. Yes, you can use many types of cheese. Cheddar and pepper jack are great options. If you prefer a milder taste, try mozzarella. For a sharp flavor, use gouda. Mix different cheeses for a unique taste. Cheese adds creaminess and depth to your peppers. Choose what you enjoy best! Stuffed peppers pair well with many sides. A fresh green salad adds a nice crunch. Serve with rice or quinoa for a filling meal. You can also enjoy them with guacamole or salsa. Cornbread is a tasty option too. Choose sides that you love to make your meal complete. In this post, we explored how to make tasty Southwest quinoa stuffed peppers. We detailed ingredients, equipment, and even the nutrition facts. I shared steps for prepping the peppers, cooking quinoa, and sautéing veggies. You learned tips for perfect cooking and best practices for baking. We looked at protein options, veggie tweaks, and how to store leftovers. Enjoy experimenting with flavors! Remember, stuffed peppers are great for any meal and can be customized easily. Thank you for reading, and happy cooking!

Southwest Quinoa Stuffed Peppers

Delicious bell peppers stuffed with a flavorful quinoa mixture, perfect for a healthy meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Southwestern
Servings 4
Calories 300 kcal

Ingredients
  

  • 4 large bell peppers (red, yellow, or green)
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup corn (fresh or frozen)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes, drained
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 0.25 teaspoon smoked paprika
  • to taste salt and pepper
  • 1 cup shredded cheese (cheddar or pepper jack)
  • for garnish fresh cilantro, chopped

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.
  • In a medium pot, combine the quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes until the quinoa is cooked and fluffy.
  • In a large skillet, heat a drizzle of olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
  • Add the minced garlic to the skillet and cook for an additional 1 minute until fragrant.
  • Stir in the black beans, corn, drained diced tomatoes, cumin, chili powder, smoked paprika, salt, and pepper. Cook for about 5 minutes until heated through.
  • Once the quinoa is done, fluff it with a fork and add it to the skillet mixture. Stir well to combine all ingredients.
  • Divide the quinoa mixture evenly among the prepared bell peppers, pressing down gently to pack them.
  • Top each stuffed pepper with shredded cheese.
  • Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the peppers are tender and the cheese is bubbly and golden.
  • Remove from the oven, let cool for a few minutes, and garnish with fresh cilantro before serving.

Notes

Feel free to customize the spices and toppings to your preference.
Keyword healthy, quinoa, stuffed peppers, vegetarian