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- 4 large bell peppers (any color) - 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 can black beans, rinsed and drained - 1 cup corn (frozen or fresh) - 1 small red onion, diced - 1 red bell pepper, diced - 2 cloves garlic, minced - Spices: 1 teaspoon cumin, 1 teaspoon smoked paprika, ½ teaspoon chili powder - Salt and pepper to taste - 1 cup cherry tomatoes, halved - ½ cup cilantro, chopped - 1 cup shredded cheese (cheddar or a Mexican blend) - 1 avocado, sliced (for serving) - Lime wedges (for serving) These ingredients create a tasty and colorful meal. I love using fresh bell peppers. They add a crunch and bright flavor. Quinoa is my go-to for a healthy base. It is packed with protein and fiber. Next, I add black beans. They boost the protein and make the dish filling. Corn adds sweetness. I often use frozen corn for convenience. Fresh vegetables, like red onion and garlic, give depth. I always dice them small to blend well. Spices like cumin and smoked paprika add warmth. They make each bite exciting. Cherry tomatoes add juiciness, while cilantro gives freshness. I use shredded cheese to top the dish. It melts perfectly over the peppers. For a finishing touch, I serve with avocado slices and lime wedges. They add creaminess and zest. This meal not only looks great but tastes amazing too! You can find the full recipe in the article. - Preheat oven to 375°F (190°C). - Cut tops off bell peppers and remove seeds. - Brush outside of peppers with olive oil. First, preheat your oven to a warm 375°F. This heat helps the peppers cook evenly. Next, grab your bell peppers. Cut off the tops and scoop out the seeds and membranes. This way, you create a cozy space for the filling. I like to brush a little olive oil on the outside. It adds flavor and helps them roast nicely. - Boil vegetable broth in a medium saucepan. - Add rinsed quinoa, reduce heat, cover, and simmer. Now, let’s cook the quinoa. In a medium saucepan, bring vegetable broth to a boil. Once it’s bubbling, add your rinsed quinoa. Lower the heat, cover the pan, and let it simmer. This usually takes about 15 minutes. The quinoa should be fluffy when done, and the broth will mostly absorb. - Sauté diced red onion and garlic in skillet. - Add diced red bell pepper, black beans, corn, spices, and cook. - Stir in cooked quinoa, cherry tomatoes, and half of the cilantro. In a large skillet, heat a splash of olive oil over medium heat. Add the diced red onion and minced garlic. Sauté them for about 2-3 minutes until they smell great. Then, toss in the diced red bell pepper, black beans, corn, and spices. Cook this mixture for another 5-7 minutes. Stir often until the peppers become tender. Finally, stir in the cooked quinoa, halved cherry tomatoes, and half of the chopped cilantro. Mix it all well! - Spoon quinoa mixture into prepared bell peppers. - Top with shredded cheese and bake covered, then uncovered. Now comes the fun part! Spoon the filling into each bell pepper. Pack it down gently to fit. After that, sprinkle shredded cheese on top. Cover the baking dish with foil and bake for 25 minutes. Then, take off the foil and bake for another 10 minutes. This makes the cheese nice and bubbly. Once done, let them cool for a few minutes before serving. You can garnish with the remaining cilantro for a fresh touch. Enjoy your delicious Southwest Quinoa Stuffed Peppers! For the full recipe, check out the details above. Choosing the right bell pepper is key. I recommend using large peppers. They hold more filling. You can use any color you like. Red, yellow, or green all work well. To ensure even cooking, pre-cook your quinoa. This makes it fluffy and ready to mix. It also helps blend the flavors better. To sauté vegetables for optimal flavor, use medium heat. Add a splash of olive oil to your skillet. Start with onion and garlic. They create a great base for your dish. Cook until they smell good, about 2-3 minutes. To maintain quinoa texture, rinse it well before cooking. This removes bitterness and helps it cook evenly. Follow the instructions for simmering. Don’t stir it too much while cooking. You can add extra spices to boost flavor. Try adding chili powder or cayenne for heat. Toppings like avocado and lime add freshness too. If you have dietary restrictions, consider substitutions. You can use brown rice instead of quinoa. For a protein boost, chickpeas work great. {{image_2}} You can change the grains for different textures and flavors. Try using brown rice or farro instead of quinoa for a nice twist. Both grains bring their own taste and nutrients. If you want to switch up the protein, consider using chicken or turkey. They add a hearty flavor that pairs well with the peppers. You could also use tofu for a vegetarian option. Tofu absorbs spices nicely and provides a good protein source. Want more heat? Adding jalapeños is a simple way to kick up the spice. You can chop them finely and mix them in the filling. You can also use hot sauce or spicy seasoning blends. Just a little can make your dish fiery and exciting. This way, you can tailor the heat to your taste. If you are vegetarian or vegan, you can easily adjust this recipe. Make sure to use dairy-free cheese or simply leave it out. The peppers will still taste great without cheese. Another option is to use nutritional yeast. It gives a cheesy flavor without any dairy. Just sprinkle some into the filling for a tasty twist. For the full recipe, check out the details above! After you enjoy your Southwest quinoa stuffed peppers, store leftovers properly. Use airtight containers for the best results. Glass containers work well, but plastic ones are fine too. Make sure to let the peppers cool first. This helps avoid moisture build-up. You can keep them in the fridge for up to four days. Enjoy them cold or reheat them for a warm meal. If you want to enjoy stuffed peppers later, freezing is a great option. Start by letting the cooked peppers cool completely. Wrap each one tightly in plastic wrap. Then, place them in a freezer bag or container. This will help keep out air. They can last in the freezer for up to three months. When you are ready to eat, take them out and thaw in the fridge overnight. Reheat in the oven for the best results. Got leftover quinoa filling? Don't let it go to waste! You can use it in many ways. Mix it into salads for added protein. It also works great as a topping on tacos or nachos. You could even add it to a wrap with veggies. For a quick meal, cook it with eggs for a tasty scramble. The options are endless! Check out the full recipe for more ideas. Bake stuffed peppers at 375°F (190°C). Cover them with foil and bake for 25 minutes. After that, remove the foil and bake for another 10 minutes. This ensures the peppers are soft and the cheese is melted and golden. Yes, you can prepare stuffed peppers ahead of time. Make the filling and stuff the peppers, then store them in the fridge. To reheat, bake them at 375°F (190°C) for about 30 minutes. Check that they are heated through before serving. You can swap black beans for other proteins. Consider using cooked chicken, ground turkey, or even tofu for a plant-based option. Each choice adds its own flavor and texture, making the dish more unique. To make this recipe gluten-free, ensure the vegetable broth is gluten-free. Quinoa is naturally gluten-free, so it's a great base. Avoid using any sauces or toppings with gluten. You can still enjoy all the flavors without any worries! For the full recipe, check out the Southwest Quinoa Stuffed Peppers recipe above. You now know how to make delicious stuffed peppers. Start with fresh ingredients like quinoa, beans, and spices. The step-by-step guide helps you prepare, fill, and bake your peppers perfectly. Explore tips for flavor and variations to match your taste. Whether you’re storing leftovers or making ahead, this meal is versatile and fun. Enjoy your cooking adventure and share these tasty stuffed peppers with friends and family. They’re sure to love it!

Southwest Quinoa Stuffed Peppers

Discover a delicious twist on a classic with these Southwest Quinoa Stuffed Peppers! This easy recipe combines healthy ingredients like quinoa, black beans, and veggies for a flavorful meal everyone will love. Perfect for weeknight dinners or meal prep, these stuffed peppers are both satisfying and nutritious.
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Ingredients
  

4 large bell peppers (any color)

1 cup quinoa, rinsed

2 cups vegetable broth

1 can black beans, rinsed and drained

1 cup corn (frozen or fresh)

1 small red onion, diced

1 red bell pepper, diced

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon smoked paprika

½ teaspoon chili powder

Salt and pepper to taste

1 cup cherry tomatoes, halved

½ cup cilantro, chopped

1 cup shredded cheese (cheddar or a Mexican blend)

1 avocado, sliced (for serving)

Lime wedges (for serving)

Instructions
 

Preheat your oven to 375°F (190°C).

    Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of the peppers with olive oil and place them upside down in a baking dish.

      In a medium saucepan, bring the vegetable broth to a boil. Add rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the broth is absorbed.

        In a large skillet over medium heat, add a splash of olive oil. Sauté diced red onion and garlic until fragrant, about 2-3 minutes.

          Add diced red bell pepper, black beans, corn, cumin, smoked paprika, chili powder, salt, and pepper to the skillet. Cook for an additional 5-7 minutes, stirring occasionally until the peppers are tender.

            Stir in cooked quinoa, cherry tomatoes, and half of the cilantro into the skillet mixture. Mix until everything is well combined.

              Carefully spoon the quinoa mixture into the prepared bell peppers, packing it down gently.

                Top each stuffed pepper with shredded cheese. Cover the baking dish with aluminum foil and bake for 25 minutes. After 25 minutes, remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is bubbly and golden.

                  Once done, remove from the oven and let cool for a few minutes. Garnish the stuffed peppers with the remaining cilantro, and serve with avocado slices and lime wedges on the side.

                    Prep Time: 15 mins | Total Time: 55 mins | Servings: 4