Tex-Mex Quinoa Stuffed Peppers

$- 4 bell peppers (any color) - 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn kernels (frozen or fresh) - 1 cup diced tomatoes (canned or fresh) - 1 teaspoon cumin - 1 teaspoon chili powder - ½ teaspoon garlic powder - ½ teaspoon onion powder - Salt and pepper to taste - 1 cup shredded cheddar cheese (or dairy-free cheese for a vegan option) - Fresh cilantro, for garnish - Lime wedges, for serving These ingredients create a perfect blend of flavors. The bell peppers serve as a colorful and nutritious base. Quinoa offers a great source of protein and fiber. Black beans add richness and heartiness, while corn brings a touch of sweetness. Spices like cumin and chili powder give the dish its Tex-Mex flair. Garlic and onion powder add depth, making each bite flavorful. You can adjust the salt and pepper for your taste. I like to use fresh cilantro for garnish. It adds a pop of color and a burst of freshness. Lime wedges bring acidity to the dish, which brightens the flavors. This ingredient list makes cooking easy and fun. You can find these items at your local grocery store. Using these simple ingredients, you will create a dish that is both satisfying and delicious. {{ingredient_image_1}} - First, preheat your oven to 375°F (190°C). This gets it ready for baking. - Next, cut the tops off the bell peppers. Remove the seeds and membranes. Place them cut-side up in a baking dish. - In a medium saucepan, bring 2 cups of vegetable broth to a boil. The broth adds nice flavor. - Add 1 cup of rinsed quinoa to the boiling broth. Reduce the heat to low, cover, and let it simmer for 15 minutes. The quinoa will absorb the broth and become fluffy. - In a large mixing bowl, combine the cooked quinoa with black beans, corn, diced tomatoes, cumin, chili powder, garlic powder, onion powder, salt, and pepper. - Mix all the ingredients well. This is where the flavor comes together. - Spoon the quinoa mixture into each bell pepper. Pack it down gently to fill them well. - Top each stuffed pepper with shredded cheddar cheese. This will melt and add richness. - Cover the baking dish with aluminum foil. Bake in the oven for 25 minutes. This helps steam the peppers. - After 25 minutes, remove the foil. Bake for another 10-15 minutes. The peppers should be tender, and the cheese will be melted and bubbly. Rinsing quinoa is key for a better texture. It removes the bitter coating called saponin. This step makes your quinoa taste fresh and light. Simply place the quinoa in a fine mesh strainer. Rinse it under cold water for a minute or two until the water runs clear. When choosing bell peppers, pick ones that are firm and shiny. They should feel heavy for their size. Any color works—red, yellow, green, or orange. Each adds a unique flavor and look. For a sweeter taste, go for red or yellow peppers. If you want a dairy-free option, use vegan cheese. Many brands now offer great alternatives. These can melt just like regular cheese. You can also try a mix of cheeses for more flavor. Consider pepper jack for spice or Monterey Jack for a mild taste. To add heat, include hot sauce or diced jalapeños in the filling. Start with a small amount, then taste. You can always add more if you like it spicy. Adjust the seasoning to your liking. This dish is all about making it your own. Don’t be afraid to play with flavors! Pro Tips Choose Colorful Peppers: Using a mix of red, yellow, and green bell peppers not only enhances the visual appeal of the dish but also adds a slight variation in flavor. Rinse Quinoa Thoroughly: Rinsing quinoa before cooking helps remove its natural coating, called saponin, which can impart a bitter taste. Customize the Spices: Feel free to adjust the spices according to your taste preferences. Adding a pinch of cayenne pepper can give it an extra kick! Make Ahead for Easy Meal Prep: These stuffed peppers can be made in advance and stored in the refrigerator. Simply reheat in the oven for a quick and nutritious meal. {{image_2}} You can easily make this dish more veggie-friendly. Substitute black beans for other beans like pinto or kidney beans. You can also swap quinoa for brown rice or farro. Adding extra vegetables is simple too. Try diced zucchini, chopped spinach, or even sweet potatoes. This will add more flavor and nutrition to your meal. If you want more protein, consider adding meat or tofu. Ground turkey or chicken works great. You can also use crumbled tofu for a plant-based option. For added protein, mix in some cooked lentils or chickpeas into your filling. These ingredients will keep your stuffed peppers filling and satisfying. To change the flavor, you can switch up the herbs. Fresh cilantro adds a nice touch, but try parsley or green onions for a different taste. You can also use spices to enhance the dish. Adding smoked paprika or cayenne pepper will give it a kick. Using different spice blends can help you discover unique flavors in your stuffed peppers. To store leftovers, let the stuffed peppers cool first. Place them in an airtight container. This keeps them fresh for up to four days in the fridge. When you want to reheat, preheat your oven to 350°F (175°C). Place the peppers on a baking dish. Cover them with foil to keep moisture in. Bake for about 15-20 minutes, or until hot. You can also use a microwave. Heat them in a microwave-safe dish for 2-3 minutes. Make sure to check that they are warm all the way through. You can freeze stuffed peppers before or after baking. If you freeze them before baking, prepare your peppers and fill them as usual. Wrap each pepper tightly in plastic wrap, then place them in a freezer bag. They can last for up to three months. If you bake the peppers first, let them cool completely. Then, wrap them and freeze in a similar way. When you are ready to eat, it’s best to thaw them in the fridge overnight. For quick thawing, use the microwave on the defrost setting. After thawing, reheat them in the oven at 350°F (175°C) for about 20-25 minutes. Ensure they are heated through and the cheese is melted. Enjoy your Tex-Mex quinoa stuffed peppers any day! Look for a bright color and slight wrinkling. The peppers will also soften. You can poke them with a fork. If they feel tender, they are ready. Yes, you can prep these stuffed peppers a day before. Prepare the filling and stuff the peppers. Store them covered in the fridge. Bake them the next day. This saves time and keeps them fresh. These peppers pair well with a fresh salad or rice. You can also serve them with guacamole or salsa. These sides add flavor and texture to your meal. To make this dish vegan, use dairy-free cheese. You can also skip the cheese if you prefer. Check all labels to avoid animal products. This keeps the dish plant-based and tasty. This recipe for Tex-Mex quinoa stuffed peppers combines colorful ingredients for a tasty dish. You learned how to prepare, stuff, and bake bell peppers. Plus, we explored ways to adjust flavors and add protein. Remember, cooking should be fun and simple. You can easily make this dish your own by swapping ingredients. Whether you enjoy it fresh or as leftovers, stuffed peppers can be your next go-to meal. Enjoy experimenting!$

Tex-Mex Quinoa Stuffed Peppers

Delicious bell peppers stuffed with a flavorful quinoa mixture, perfect for a healthy meal.

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Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine Tex-Mex

Servings 4

Calories 350 kcal

Ingredients

4 pieces bell peppers (any color)
1 cup quinoa, rinsed
2 cups vegetable broth
1 can black beans, rinsed and drained
1 cup corn kernels (frozen or fresh)
1 cup diced tomatoes (canned or fresh)
1 teaspoon cumin
1 teaspoon chili powder
0.5 teaspoon garlic powder
0.5 teaspoon onion powder
to taste salt and pepper
1 cup shredded cheddar cheese (or dairy-free cheese for a vegan option)
to garnish fresh cilantro
to serve lime wedges

Instructions

Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Place them cut-side up in a baking dish.
In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and let simmer for about 15 minutes, or until the quinoa is fluffy and the broth is absorbed.
In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Mix well to combine all the ingredients evenly.
Spoon the quinoa mixture into the prepared bell peppers, packing it down gently.
Top each stuffed pepper with the shredded cheddar cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and the cheese is melted and bubbly.
Once cooked, remove from the oven and let cool for a few minutes. Garnish with fresh cilantro and serve with lime wedges on the side.

Notes

For a vegan option, use dairy-free cheese.

Keyword healthy, quinoa, stuffed peppers, vegetarian