Description
A vibrant and flavorful recipe featuring spicy vegetarian quinoa stuffed bell peppers, perfect for a healthy and satisfying Mexican-inspired main course that’s gluten-free and easy to prepare.
Ingredients
Scale
Vegetables
- 4 large bell peppers, tops cut off and seeds removed
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 jalapeño, finely chopped
- 1 cup corn kernels (fresh, canned, or frozen)
- 2 tablespoons chopped fresh cilantro
Grains and Legumes
- 1 cup quinoa, rinsed
- 1 can (15 oz) black beans, rinsed and drained
Canned Goods
- 1 can (14.5 oz) diced tomatoes, drained
- 2 cups vegetable broth
Cheese
- 1 cup shredded pepper jack or cheddar cheese, divided
Spices and Oils
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
Instructions
- Prep the peppers: Preheat the oven to 375°F (190°C). Place the hollowed bell peppers upright in a baking dish to prepare for stuffing and baking.
- Cook the quinoa: In a saucepan, bring vegetable broth to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes until the quinoa is tender and liquid is absorbed.
- Sauté the aromatics: Heat olive oil in a skillet over medium heat. Add diced onion, minced garlic, and chopped jalapeño, cooking for about 3 minutes until softened and fragrant.
- Combine filling ingredients: Stir in black beans, corn, diced tomatoes, chili powder, cumin, smoked paprika, salt, black pepper, and cayenne pepper (if using). Mix thoroughly to combine flavors.
- Mix with quinoa and cheese: Add the cooked quinoa to the skillet mixture and stir well to incorporate. Remove from heat, then stir in half of the shredded cheese to melt slightly into the filling.
- Stuff the peppers: Spoon the quinoa mixture into each bell pepper, pressing down lightly to pack the filling. Top each stuffed pepper with the remaining shredded cheese evenly.
- Bake covered: Cover the baking dish with foil and bake for 30 minutes to allow the peppers to soften and the flavors to meld.
- Bake uncovered: Remove the foil and continue baking for an additional 10 minutes until the cheese is melted and bubbly, and the peppers are tender.
- Garnish and serve: Sprinkle chopped fresh cilantro over the stuffed peppers for a fresh finishing touch before serving.
Notes
- For a vegan option, substitute with dairy-free cheese or omit the cheese altogether.
- You can prepare the filling ahead of time and assemble the peppers just before baking to save time.
- These stuffed peppers freeze well; wrap each individually and reheat in the oven for an easy, make-ahead meal.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course, Vegetarian
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 340
- Sugar: 7 g
- Sodium: 580 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 9 g
- Protein: 15 g
- Cholesterol: 15 mg
