Quinoa Stuffed Peppers

From www.foodfanatic.com, by Kate Donahue
Quinoa Stuffed Peppers

Quinoa Stuffed Peppers Photo

Sometimes coming up with what to make for dinner can be a chore. Then at the end of the day, actually mustering the energy and motivation to make that fabulous dinner can seem like a daunting task. But who says dinner has to be complicated or take a long time to make? Who says you have to actually slave over a hot stove? Not I, my friends. There will be no slaving.

When it comes to cooking for my family, I am all about an easy, healthy dinner recipe. These southwest quinoa stuffed peppers are exactly the thing to fit the quick dinner bill. Mere minutes is all you need to create a weeknight meal that’s then popped into the oven to cook itself. Voila! Dinner is served and you hardly had to lift a finger.

I just love the flavors in play here. One of our favorite lunches or simple dinner ideas at our house are my southwest chicken crunch bites. There’s something so satisfying about the flavor of juicy chicken with black beans, cumin, garlic, cheese, and more. Just like those delicious, handheld bites of wonderful, there’s a whole lot going on inside these tender bell peppers! Quinoa and black beans pack a powerful protein punch. Pepper Jack cheese, cumin, and chile powder add all those wonderful southwest flavors. Corn, tomatoes, chiles, oh my! These stuffed peppers are hearty and oh so flavorful.

Quinoa Stuffed Peppers Picture

The filling inside these stuffed peppers takes only a few minutes to toss together. Brimming with spices, vegetables, beans, and a sprinkle of cheese, this is a meatless meal that’s sure to please the palates of all your family members. This southwest quinoa stuffed peppers recipe makes an easy, healthy dinner that everyone is sure to enjoy.

The recipe makes plenty of peppers for the whole gang to devour but if you’re cooking for two or you find that you have leftovers, they reheat wonderfully the next day. Or make a batch and only cook half. Freezing the rest means you’ll be ready with another meal down the road. When you’re ready for more of these tasty stuffed peppers, simply defrost the assembled peppers in the refrigerator overnight then pop them in the oven and cook them until heated through. 

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Ingredients

  • 8 large bell peppers, tops and seeds removed
  • 3 cups cooked quinoa
  • 1 cup corn kernels, fresh or canned
  • 1 cup canned petite diced tomatoes
  • 1/2 cup canned black beans, rinsed and drained
  • 1 4 ounce can green chiles
  • 1 cup shredded pepper jack cheese
  • 2 tablespoons fresh cilantro, finely chopped
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Directions

  1. Preheat oven to 350°F.
  2. Place bell peppers into a baking dish, cut sides up. Set aside.
  3. In a large bowl, gently mix together quinoa, corn, tomatoes, black beans, green chiles, 1/2 cup pepper jack cheese, cilantro, cumin, garlic powder, chile powder, onion powder, salt, and pepper until well combined.
  4. Spoon mixture evenly into each of the bell pepper cavities until filled. Sprinkle remaining 1/2 cup cheese over tops of filled peppers, dividing evenly among the peppers.
  5. Bake uncovered in oven for 30 minutes or until peppers are tender and filling is heated through. Enjoy immediately.

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