Description
Quinoa Stuffed Peppers are a vibrant and hearty vegetarian meal featuring multi-colored quinoa mixed with black beans, corn, spices, and melted pepperjack cheese, all baked in tender bell pepper halves and topped with fresh toppings like guacamole and sour cream. This wholesome dish offers a perfect balance of protein, fiber, and smoky flavor, ideal for a nutritious family dinner or meal prep.
Ingredients
Scale
Main Ingredients
- 4 large bell peppers, halved from top to bottom and seeds removed
- 1 cup multi-colored quinoa
- 2 teaspoons olive oil
- 1 yellow onion, chopped
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 (15-ounce) can black beans, drained
- 2-3 cups shredded pepperjack cheese (plus more as needed)
- ¾ cup chipotle salsa
- 4 green onions, finely sliced
- 2 corn on the cob, kernels removed
- Kosher salt and freshly cracked black pepper, to taste
Toppings
- Guacamole
- Sour cream
- Sliced green onions
- Cilantro, finely chopped
- Finely chopped red onions
Instructions
- Cook Quinoa: Prepare the quinoa according to the package instructions until fluffy and fully cooked. Set aside to cool slightly.
- Preheat Oven and Prepare Peppers: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 baking dish or rimmed baking sheet. Brush the halved bell peppers with vegetable oil on the cut side and arrange them cut side up on the baking sheet.
- Sauté Onion and Spices: Heat 2 teaspoons of olive oil in a medium skillet over high heat. Add the chopped yellow onion and sauté for about 5 minutes until softened. Stir in the cumin, chili powder, and garlic powder and cook for another minute to release the spices’ aromas. Remove from heat.
- Combine Filling: In a large bowl, mix the cooked quinoa with the spiced onion mixture. Add the drained black beans, shredded pepperjack cheese, chipotle salsa, sliced green onions, and corn kernels. Stir everything together well. Season with kosher salt and freshly cracked black pepper to taste. Add more salsa if you prefer a stronger smoky flavor.
- Stuff the Peppers: Generously fill each bell pepper half with the quinoa mixture, pressing down lightly to pack the filling. Arrange the stuffed peppers evenly in the baking dish. Cover the dish with aluminum foil to keep moisture in.
- Bake Covered: Place the covered dish in the oven and bake for 30 minutes, allowing the peppers to soften and the filling to heat through.
- Finish Baking Uncovered: Remove the foil, sprinkle additional pepperjack cheese over the top of each stuffed pepper, increase the oven temperature to 400°F (200°C), and bake uncovered for another 15-20 minutes. The peppers should be tender and the cheese golden and bubbly.
- Garnish and Serve: Once baked, garnish the stuffed peppers with your choice of guacamole, sour cream, sliced green onions, chopped cilantro, and red onions. Serve hot and enjoy!
Notes
- This recipe works great with leftover quinoa to save time.
- Adjust the chipotle salsa quantity to increase or decrease the smoky heat level.
- Use different cheese varieties like cheddar or Monterey Jack if preferred.
- Leftovers can be refrigerated and reheated for an easy next-day meal.
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 592
- Sugar: 11 g
- Sodium: 1140 mg
- Fat: 23 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.003 g
- Carbohydrates: 70 g
- Fiber: 16 g
- Protein: 31 g
- Cholesterol: 50 mg
