Description
Make these Tex-Mex Quinoa Stuffed Peppers for a hearty, flavorful, and easy vegetarian weeknight dinner. This recipe brings the taste of your favorite Tex-Mex flavors into a simple, satisfying baked pepper.
Ingredients
Scale
- 4 large bell peppers (any color)
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup uncooked quinoa, rinsed
- 2 cups vegetable broth
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup frozen corn
- 1 cup salsa (your favorite kind)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/2 cup shredded Monterey Jack cheese (optional)
- Fresh cilantro, chopped, for garnish
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
- Cut the bell peppers in half lengthwise and remove the seeds and membranes. Place the pepper halves cut-side up in the prepared baking dish.
- In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
- Add the minced garlic and cook for 1 minute more until fragrant.
- Stir in the rinsed quinoa, vegetable broth, chili powder, cumin, and salt. Bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover the saucepan, and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy.
- Remove the quinoa from the heat. Fold in the black beans, frozen corn, and salsa. Mix gently until everything is combined.
- Spoon the quinoa mixture evenly into the bell pepper halves.
- Cover the baking dish tightly with foil. Bake for 30 minutes.
- Remove the foil. If you are using cheese, sprinkle it over the tops of the peppers. Bake uncovered for another 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
- Garnish with fresh cilantro before serving.
Notes
- You can easily adjust the spice level by choosing mild or hot salsa.
- To make this recipe vegan, skip the cheese topping.
- Rinsing the quinoa helps remove any bitterness.
- Baking the peppers covered first helps them steam and soften perfectly.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 2 pepper halves
- Calories: Estimate 300
- Sugar: Estimate 7g
- Sodium: Estimate 450mg
- Fat: Estimate 6g
- Saturated Fat: Estimate 2g
- Unsaturated Fat: Estimate 4g
- Trans Fat: 0g
- Carbohydrates: Estimate 55g
- Fiber: Estimate 10g
- Protein: Estimate 14g
- Cholesterol: Estimate 8mg