Southwestern Quinoa Stuffed Bell Peppers Recipe
Make Southwestern Quinoa Stuffed Bell Peppers Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Stuffed Bell Peppers
Method
Preparation
- 1
Preheat the Oven
Preheat your oven to 375°F (190°C).
- 2
Prepare the Quinoa
Rinse 1 cup of quinoa under cold water. In a medium saucepan, combine the rinsed quinoa and 2 cups of vegetable broth. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
- 3
Prepare the Bell Peppers
While the quinoa is cooking, cut the tops off of 4 bell peppers and remove the seeds and membranes. Set aside.
- 4
Mix the Filling
In a large bowl, combine the cooked quinoa, drained black beans, corn, diced tomatoes (with juices), chili powder, cumin, garlic powder, onion powder, salt, pepper, and olive oil. Mix well to combine. Stir in the fresh cilantro.
Assembly
- 5
Stuff the Peppers
Fill each bell pepper with the quinoa mixture, pressing down gently to pack it in.
- 6
Top with Cheese
If desired, sprinkle shredded cheese on top of each stuffed pepper.
Cooking
- 7
Bake in the Oven
Place the stuffed bell peppers upright in a baking dish. Add a splash of water (about 1/4 cup) to the bottom of the dish to create steam. Cover the 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 melted and bubbly if used.
Serving
- 8
Serve
Remove from the oven and let cool for a few minutes before serving. Garnish with additional cilantro if desired.