Southwest Inspired Quinoa Stuffed Peppers

Name: Southwest Inspired Quinoa Stuffed Peppers
Yield: 8 servings
Ingredients: 3-4 bell peppers - any color, halved, seeds and ribs removed; 2 cups prepared quinoa; 1 can yellow corn - drained; 1 can black beans - drained and rinsed; 1 can diced tomatoes - do not drain (I used garlic with olive oil tomatoes); 2 tsp chili powder; 1 tsp paprika; 1 tsp cumin; to taste salt & pepper; 2 cups Shredded cheese (I used a blend of sharp cheddar and pepper jack)

Posted on March 14, 2022

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As for the number of servings that can be served to make Southwest Inspired Quinoa Stuffed Peppers is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Southwest Inspired Quinoa Stuffed Peppers estimated approx. 90 mins.

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A delicious, vegetarian version of stuffed peppers with a southwestern inspiration. Light yet filling.

Ingredients and spices that need to be prepared to make Southwest Inspired Quinoa Stuffed Peppers:

3-4 bell peppers - any color, halved, seeds and ribs removed
2 cups prepared quinoa
1 can yellow corn - drained
1 can black beans - drained and rinsed
1 can diced tomatoes - do not drain (I used garlic with olive oil tomatoes)
2 tsp chili powder
1 tsp paprika
1 tsp cumin
to taste salt & pepper
2 cups Shredded cheese (I used a blend of sharp cheddar and pepper jack)

Steps to make a Southwest Inspired Quinoa Stuffed Peppers

Prepare Quinoa to package directions. Preheat oven to 375°F.

While quinoa is cooking prep your bell peppers, arrange in a 9x13" casserole dish, cut side up. I had pretty large peppers so I only needed 3, but if you have medium to small peppers you will need 4.

When quinoa is done, remove pan from stove. Add corn, black beans, tomatoes, chili powder, paprika, and cumin directly to quinoa in pan. Stir to combine until seasoning is fully incorporated. Taste mixture and add salt and pepper if desired.

Spoon equal amount of mixture into each prepared pepper until all mixture is used up. Tent dish with foil and place in oven for 30-45 minutes depending on how soft you want your peppers. We like ours very soft so I went with 45 min.

Remove from oven, carefully uncover, top peppers with 1/4-1/3 cup shredded cheese each (amount per pepper depends on if you used 3 or 4). Return dish to oven uncovered, bake 10 more minutes or until cheese is melted and bubbly. Remove, let rest for 5 minutes and serve. Top with sour cream, salsa and/or guacamole if desired.

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