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Tex-Mex Quinoa Stuffed Peppers Flavorful and Healthy Dish

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- 4 large bell peppers (any color) - 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn (frozen or canned) - 1 cup diced tomatoes (canned or fresh) - Spices and seasonings: - 1 teaspoon cumin - 1 teaspoon chili powder - ½ teaspoon smoked paprika - ½ teaspoon garlic powder - 1 cup shredded cheddar cheese (or dairy-free alternative) - Fresh cilantro for garnish - Slices of avocado for serving When I make Tex-Mex quinoa stuffed peppers, I start with vibrant bell peppers. You can choose any color you like. I enjoy the mix of reds, yellows, and greens for a colorful dish. The peppers hold the filling well and look beautiful on the plate. Next, I rinse the quinoa carefully. This step is crucial. Rinsing removes the bitter coating on the grains. I then cook the quinoa in vegetable broth. The broth adds flavor and depth. It makes the quinoa fluffy and tasty. Black beans provide protein and fiber. They also add a nice texture. I prefer canned beans for convenience. Just drain and rinse them before adding to the mix. Corn brings sweetness and color. You can use frozen or canned corn. I often keep both on hand for recipes like this. Diced tomatoes add moisture. They can be fresh or canned, depending on what’s available. For the spices, I use cumin, chili powder, smoked paprika, and garlic powder. These flavors create that classic Tex-Mex taste. You can adjust the amounts to fit your taste. If you want a creamy touch, consider adding cheese. I like to use shredded cheddar. You can also use a dairy-free option if you prefer. Finally, fresh cilantro is a must for garnish. It adds brightness and freshness. Avocado slices on the side complete the dish. They add creaminess and a rich flavor. With these ingredients ready, you are set to make a delicious meal that is both flavorful and healthy. {{ingredient_image_2}} - Preheat the oven to 375°F (190°C). - In a medium pot, combine 1 cup of rinsed quinoa with 2 cups of vegetable broth. Bring it to a boil. Cooking quinoa right is key. Boiling it in broth adds great flavor. Once it boils, lower the heat, cover, and let it simmer for about 15 minutes. This makes the quinoa fluffy. After cooking, let it sit for 5 minutes off the heat. - Cut the tops off the bell peppers and remove the seeds. - Place the peppers upright in a baking dish. Choosing colorful peppers makes the dish more fun. I like using red, yellow, and green. The colors brighten up your plate. Make sure to remove all the seeds, as they can be bitter. - In a large bowl, combine the cooked quinoa with 1 can of black beans (drained and rinsed), 1 cup of corn, 1 cup of diced tomatoes, spices, and half of the cheese. The filling is where the magic happens! I use cumin, chili powder, smoked paprika, and garlic powder for flavor. Mix them well with the quinoa. It should have a nice blend of colors and textures. Add salt and pepper to taste. - Spoon the quinoa mixture into the hollowed peppers. - Top with the remaining cheese and cover with aluminum foil before baking. Fill each pepper generously. Press down lightly to fit more filling. Once filled, sprinkle the rest of the cheese on top. Cover the dish with foil to keep the peppers moist during baking. - Remove the foil and bake until the cheese is bubbly. - After baking, let the peppers cool for a few minutes. Garnish with cilantro and serve with avocado slices. Baking with the foil on for 25 minutes helps steam the peppers. Then, remove the foil and bake for another 10-15 minutes. Look for bubbly, melted cheese on top—that's the sign they're ready! To make fluffy quinoa, rinse it well under cold water. This step removes bitterness and helps create a light texture. After cooking, let the quinoa rest for five minutes. This allows it to steam and become even fluffier. You can easily adjust the spice level to match your taste. If you like it spicy, add more chili powder to the mix. Start with a little and taste as you go. This way, you create a dish that suits your heat preference perfectly. When serving the stuffed peppers, use a large plate. Arrange the peppers neatly for a colorful display. Add fresh herbs like cilantro on top for a pop of color. If you have avocado slices, place them beside the peppers. This not only looks great but also adds fresh flavor. Pro Tips Choose Colorful Peppers: Using a variety of colored peppers not only enhances the visual appeal of the dish but also adds different flavors and nutrients. Rinse Quinoa Well: Make sure to rinse the quinoa thoroughly before cooking to remove its natural coating, called saponin, which can impart a bitter taste. Customize Your Fillings: Feel free to add other ingredients like diced zucchini, corn, or even cooked ground meat for extra protein and flavor. Serve with a Side: Pair your stuffed peppers with a fresh salad or a side of guacamole to complement the flavors and add freshness to the meal. {{image_4}} For a vegetarian or vegan version, you can make a simple swap. Instead of cheese, use nutritional yeast. It adds a cheesy flavor without dairy. You can also boost the filling by adding more veggies. Try zucchini, mushrooms, or spinach. These will give extra flavor and nutrition to your dish. You can enhance the protein in your stuffed peppers easily. Add cooked chicken or turkey to the quinoa mix. This will make the dish heartier and more filling. If you prefer a vegetarian option, try adding tofu. It absorbs flavors well and gives a good protein boost. To keep things exciting, experiment with different spices. Try adding taco seasoning for a kick or smoked paprika for depth. You can also switch up the beans or grains. Use pinto beans or farro instead of black beans and quinoa. Each choice will change the flavor profile, making your stuffed peppers unique. To keep your stuffed peppers fresh, store them in airtight containers. Place them in the fridge. They will stay good for up to four days. Make sure to let them cool before sealing. This helps keep the flavors intact. You can reheat stuffed peppers in two ways: the oven or microwave. For the oven, set it to 350°F (175°C). Place the peppers in a baking dish, cover them with foil, and heat for about 20 minutes. This method keeps them moist. If you use the microwave, place the peppers on a microwave-safe plate. Heat for 2 to 3 minutes. Check if they are hot enough before serving. If you want to save some for later, freezing works well. First, let the stuffed peppers cool completely. Then, wrap each pepper in plastic wrap. Place them in a freezer bag or container. They can freeze for up to three months. To eat, thaw them overnight in the fridge. Then, reheat as mentioned above. Enjoy your tasty meal anytime! Bake stuffed peppers at 375°F (190°C). Cover them with foil for the first 25 minutes. After that, remove the foil and bake for an additional 10-15 minutes. This helps the cheese melt and bubble perfectly. Yes, you can use other grains. Brown rice, farro, or barley are great options. These grains add different textures and flavors. Just ensure they are cooked before mixing them with other ingredients. Stuffed peppers are healthy! They are low in calories and high in nutrients. Here’s a quick breakdown: - Bell Peppers: Rich in vitamins A and C. They boost your immune system. - Quinoa: A complete protein with all nine essential amino acids. - Black Beans: Packed with fiber, they help digestion and keep you full. - Corn and Tomatoes: Provide vitamins and antioxidants. You can pair these stuffed peppers with various sides. Here are some tasty options: - Mexican Rice: A classic side that complements the flavors. - Guacamole: Adds creaminess and enhances the dish. - Salsa: Fresh salsa adds a nice kick and freshness. - Salad: A light salad can balance the meal nicely. This blog post guides you through making delicious Tex-Mex quinoa stuffed peppers. We covered main and optional ingredients, easy step-by-step instructions, and helpful tips. You learned how to customize flavors and store leftovers. These stuffed peppers pack nutrients and taste into each bite. They are simple to make, fun to customize, and great for any meal. Try them today and enjoy the joy of cooking with fresh ingredients!

WANT TO SAVE THIS RECIPE?

Looking for a dish that’s both tasty and healthy? Try my Tex-Mex Quinoa Stuffed Peppers! This recipe bursts with flavor while being packed with nutrients. With simple ingredients like quinoa, black beans, and fresh veggies, you can create a vibrant meal that’s perfect for the whole family. Get ready to impress with this easy-to-make recipe that transforms ordinary bell peppers into a colorful, hearty feast!

Why I Love This Recipe

  1. Healthy and Nutritious: This recipe is packed with protein from quinoa and black beans, making it a wholesome choice for a balanced meal.
  2. Customizable: You can easily adjust the ingredients based on your preferences, whether it’s adding more veggies or using different spices.
  3. Vibrant Presentation: The colorful bell peppers filled with a delicious mix make for an eye-catching dish that’s perfect for entertaining.
  4. Easy to Prepare: With simple steps and minimal prep time, this recipe is great for a quick weeknight dinner.

Ingredients

Main Ingredients

– 4 large bell peppers (any color)

– 1 cup quinoa, rinsed

– 2 cups vegetable broth

– 1 can (15 oz) black beans, drained and rinsed

Additional Ingredients

– 1 cup corn (frozen or canned)

– 1 cup diced tomatoes (canned or fresh)

– Spices and seasonings:

– 1 teaspoon cumin

– 1 teaspoon chili powder

– ½ teaspoon smoked paprika

– ½ teaspoon garlic powder

Optional Ingredients

– 1 cup shredded cheddar cheese (or dairy-free alternative)

– Fresh cilantro for garnish

– Slices of avocado for serving

When I make Tex-Mex quinoa stuffed peppers, I start with vibrant bell peppers. You can choose any color you like. I enjoy the mix of reds, yellows, and greens for a colorful dish. The peppers hold the filling well and look beautiful on the plate.

Next, I rinse the quinoa carefully. This step is crucial. Rinsing removes the bitter coating on the grains. I then cook the quinoa in vegetable broth. The broth adds flavor and depth. It makes the quinoa fluffy and tasty.

Black beans provide protein and fiber. They also add a nice texture. I prefer canned beans for convenience. Just drain and rinse them before adding to the mix.

Corn brings sweetness and color. You can use frozen or canned corn. I often keep both on hand for recipes like this. Diced tomatoes add moisture. They can be fresh or canned, depending on what’s available.

For the spices, I use cumin, chili powder, smoked paprika, and garlic powder. These flavors create that classic Tex-Mex taste. You can adjust the amounts to fit your taste.

If you want a creamy touch, consider adding cheese. I like to use shredded cheddar. You can also use a dairy-free option if you prefer.

Finally, fresh cilantro is a must for garnish. It adds brightness and freshness. Avocado slices on the side complete the dish. They add creaminess and a rich flavor.

With these ingredients ready, you are set to make a delicious meal that is both flavorful and healthy.

Step-by-Step Instructions

Preparing the Oven and Quinoa

– Preheat the oven to 375°F (190°C).

– In a medium pot, combine 1 cup of rinsed quinoa with 2 cups of vegetable broth. Bring it to a boil.

Cooking quinoa right is key. Boiling it in broth adds great flavor. Once it boils, lower the heat, cover, and let it simmer for about 15 minutes. This makes the quinoa fluffy. After cooking, let it sit for 5 minutes off the heat.

Preparing the Peppers

– Cut the tops off the bell peppers and remove the seeds.

– Place the peppers upright in a baking dish.

Choosing colorful peppers makes the dish more fun. I like using red, yellow, and green. The colors brighten up your plate. Make sure to remove all the seeds, as they can be bitter.

Mixing the Filling

– In a large bowl, combine the cooked quinoa with 1 can of black beans (drained and rinsed), 1 cup of corn, 1 cup of diced tomatoes, spices, and half of the cheese.

The filling is where the magic happens! I use cumin, chili powder, smoked paprika, and garlic powder for flavor. Mix them well with the quinoa. It should have a nice blend of colors and textures. Add salt and pepper to taste.

Filling and Baking the Peppers

– Spoon the quinoa mixture into the hollowed peppers.

– Top with the remaining cheese and cover with aluminum foil before baking.

Fill each pepper generously. Press down lightly to fit more filling. Once filled, sprinkle the rest of the cheese on top. Cover the dish with foil to keep the peppers moist during baking.

Completing the Dish

– Remove the foil and bake until the cheese is bubbly.

– After baking, let the peppers cool for a few minutes. Garnish with cilantro and serve with avocado slices.

Baking with the foil on for 25 minutes helps steam the peppers. Then, remove the foil and bake for another 10-15 minutes. Look for bubbly, melted cheese on top—that’s the sign they’re ready!

Tips & Tricks

Perfecting the Quinoa

To make fluffy quinoa, rinse it well under cold water. This step removes bitterness and helps create a light texture. After cooking, let the quinoa rest for five minutes. This allows it to steam and become even fluffier.

Customizing Spice Levels

You can easily adjust the spice level to match your taste. If you like it spicy, add more chili powder to the mix. Start with a little and taste as you go. This way, you create a dish that suits your heat preference perfectly.

Presentation Tips

When serving the stuffed peppers, use a large plate. Arrange the peppers neatly for a colorful display. Add fresh herbs like cilantro on top for a pop of color. If you have avocado slices, place them beside the peppers. This not only looks great but also adds fresh flavor.

Pro Tips

  1. Choose Colorful Peppers: Using a variety of colored peppers not only enhances the visual appeal of the dish but also adds different flavors and nutrients.
  2. Rinse Quinoa Well: Make sure to rinse the quinoa thoroughly before cooking to remove its natural coating, called saponin, which can impart a bitter taste.
  3. Customize Your Fillings: Feel free to add other ingredients like diced zucchini, corn, or even cooked ground meat for extra protein and flavor.
  4. Serve with a Side: Pair your stuffed peppers with a fresh salad or a side of guacamole to complement the flavors and add freshness to the meal.

Variations

Vegetarian and Vegan Options

For a vegetarian or vegan version, you can make a simple swap. Instead of cheese, use nutritional yeast. It adds a cheesy flavor without dairy. You can also boost the filling by adding more veggies. Try zucchini, mushrooms, or spinach. These will give extra flavor and nutrition to your dish.

Protein-Enhanced Variations

You can enhance the protein in your stuffed peppers easily. Add cooked chicken or turkey to the quinoa mix. This will make the dish heartier and more filling. If you prefer a vegetarian option, try adding tofu. It absorbs flavors well and gives a good protein boost.

Flavor Variations

To keep things exciting, experiment with different spices. Try adding taco seasoning for a kick or smoked paprika for depth. You can also switch up the beans or grains. Use pinto beans or farro instead of black beans and quinoa. Each choice will change the flavor profile, making your stuffed peppers unique.

Storage Info

Storing Leftovers

To keep your stuffed peppers fresh, store them in airtight containers. Place them in the fridge. They will stay good for up to four days. Make sure to let them cool before sealing. This helps keep the flavors intact.

Reheating Tips

You can reheat stuffed peppers in two ways: the oven or microwave. For the oven, set it to 350°F (175°C). Place the peppers in a baking dish, cover them with foil, and heat for about 20 minutes. This method keeps them moist. If you use the microwave, place the peppers on a microwave-safe plate. Heat for 2 to 3 minutes. Check if they are hot enough before serving.

Freezing Instructions

If you want to save some for later, freezing works well. First, let the stuffed peppers cool completely. Then, wrap each pepper in plastic wrap. Place them in a freezer bag or container. They can freeze for up to three months. To eat, thaw them overnight in the fridge. Then, reheat as mentioned above. Enjoy your tasty meal anytime!

FAQs

How long to bake stuffed peppers?

Bake stuffed peppers at 375°F (190°C). Cover them with foil for the first 25 minutes. After that, remove the foil and bake for an additional 10-15 minutes. This helps the cheese melt and bubble perfectly.

Can I use different grains instead of quinoa?

Yes, you can use other grains. Brown rice, farro, or barley are great options. These grains add different textures and flavors. Just ensure they are cooked before mixing them with other ingredients.

Are stuffed peppers healthy?

Stuffed peppers are healthy! They are low in calories and high in nutrients. Here’s a quick breakdown:

– Bell Peppers: Rich in vitamins A and C. They boost your immune system.

– Quinoa: A complete protein with all nine essential amino acids.

– Black Beans: Packed with fiber, they help digestion and keep you full.

– Corn and Tomatoes: Provide vitamins and antioxidants.

What can I serve with Tex-Mex quinoa stuffed peppers?

You can pair these stuffed peppers with various sides. Here are some tasty options:

– Mexican Rice: A classic side that complements the flavors.

– Guacamole: Adds creaminess and enhances the dish.

– Salsa: Fresh salsa adds a nice kick and freshness.

– Salad: A light salad can balance the meal nicely.

This blog post guides you through making delicious Tex-Mex quinoa stuffed peppers. We covered main and optional ingredients, easy step-by-step instructions, and helpful tips. You learned how to customize flavors and store leftovers.

These stuffed peppers pack nutrients and taste into each bite. They are simple to make, fun to customize, and great for any meal. Try them today and enjoy the joy of cooking with fresh ingredient

- 4 large bell peppers (any color) - 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn (frozen or canned) - 1 cup diced tomatoes (canned or fresh) - Spices and seasonings: - 1 teaspoon cumin - 1 teaspoon chili powder - ½ teaspoon smoked paprika - ½ teaspoon garlic powder - 1 cup shredded cheddar cheese (or dairy-free alternative) - Fresh cilantro for garnish - Slices of avocado for serving When I make Tex-Mex quinoa stuffed peppers, I start with vibrant bell peppers. You can choose any color you like. I enjoy the mix of reds, yellows, and greens for a colorful dish. The peppers hold the filling well and look beautiful on the plate. Next, I rinse the quinoa carefully. This step is crucial. Rinsing removes the bitter coating on the grains. I then cook the quinoa in vegetable broth. The broth adds flavor and depth. It makes the quinoa fluffy and tasty. Black beans provide protein and fiber. They also add a nice texture. I prefer canned beans for convenience. Just drain and rinse them before adding to the mix. Corn brings sweetness and color. You can use frozen or canned corn. I often keep both on hand for recipes like this. Diced tomatoes add moisture. They can be fresh or canned, depending on what’s available. For the spices, I use cumin, chili powder, smoked paprika, and garlic powder. These flavors create that classic Tex-Mex taste. You can adjust the amounts to fit your taste. If you want a creamy touch, consider adding cheese. I like to use shredded cheddar. You can also use a dairy-free option if you prefer. Finally, fresh cilantro is a must for garnish. It adds brightness and freshness. Avocado slices on the side complete the dish. They add creaminess and a rich flavor. With these ingredients ready, you are set to make a delicious meal that is both flavorful and healthy. {{ingredient_image_2}} - Preheat the oven to 375°F (190°C). - In a medium pot, combine 1 cup of rinsed quinoa with 2 cups of vegetable broth. Bring it to a boil. Cooking quinoa right is key. Boiling it in broth adds great flavor. Once it boils, lower the heat, cover, and let it simmer for about 15 minutes. This makes the quinoa fluffy. After cooking, let it sit for 5 minutes off the heat. - Cut the tops off the bell peppers and remove the seeds. - Place the peppers upright in a baking dish. Choosing colorful peppers makes the dish more fun. I like using red, yellow, and green. The colors brighten up your plate. Make sure to remove all the seeds, as they can be bitter. - In a large bowl, combine the cooked quinoa with 1 can of black beans (drained and rinsed), 1 cup of corn, 1 cup of diced tomatoes, spices, and half of the cheese. The filling is where the magic happens! I use cumin, chili powder, smoked paprika, and garlic powder for flavor. Mix them well with the quinoa. It should have a nice blend of colors and textures. Add salt and pepper to taste. - Spoon the quinoa mixture into the hollowed peppers. - Top with the remaining cheese and cover with aluminum foil before baking. Fill each pepper generously. Press down lightly to fit more filling. Once filled, sprinkle the rest of the cheese on top. Cover the dish with foil to keep the peppers moist during baking. - Remove the foil and bake until the cheese is bubbly. - After baking, let the peppers cool for a few minutes. Garnish with cilantro and serve with avocado slices. Baking with the foil on for 25 minutes helps steam the peppers. Then, remove the foil and bake for another 10-15 minutes. Look for bubbly, melted cheese on top—that's the sign they're ready! To make fluffy quinoa, rinse it well under cold water. This step removes bitterness and helps create a light texture. After cooking, let the quinoa rest for five minutes. This allows it to steam and become even fluffier. You can easily adjust the spice level to match your taste. If you like it spicy, add more chili powder to the mix. Start with a little and taste as you go. This way, you create a dish that suits your heat preference perfectly. When serving the stuffed peppers, use a large plate. Arrange the peppers neatly for a colorful display. Add fresh herbs like cilantro on top for a pop of color. If you have avocado slices, place them beside the peppers. This not only looks great but also adds fresh flavor. Pro Tips Choose Colorful Peppers: Using a variety of colored peppers not only enhances the visual appeal of the dish but also adds different flavors and nutrients. Rinse Quinoa Well: Make sure to rinse the quinoa thoroughly before cooking to remove its natural coating, called saponin, which can impart a bitter taste. Customize Your Fillings: Feel free to add other ingredients like diced zucchini, corn, or even cooked ground meat for extra protein and flavor. Serve with a Side: Pair your stuffed peppers with a fresh salad or a side of guacamole to complement the flavors and add freshness to the meal. {{image_4}} For a vegetarian or vegan version, you can make a simple swap. Instead of cheese, use nutritional yeast. It adds a cheesy flavor without dairy. You can also boost the filling by adding more veggies. Try zucchini, mushrooms, or spinach. These will give extra flavor and nutrition to your dish. You can enhance the protein in your stuffed peppers easily. Add cooked chicken or turkey to the quinoa mix. This will make the dish heartier and more filling. If you prefer a vegetarian option, try adding tofu. It absorbs flavors well and gives a good protein boost. To keep things exciting, experiment with different spices. Try adding taco seasoning for a kick or smoked paprika for depth. You can also switch up the beans or grains. Use pinto beans or farro instead of black beans and quinoa. Each choice will change the flavor profile, making your stuffed peppers unique. To keep your stuffed peppers fresh, store them in airtight containers. Place them in the fridge. They will stay good for up to four days. Make sure to let them cool before sealing. This helps keep the flavors intact. You can reheat stuffed peppers in two ways: the oven or microwave. For the oven, set it to 350°F (175°C). Place the peppers in a baking dish, cover them with foil, and heat for about 20 minutes. This method keeps them moist. If you use the microwave, place the peppers on a microwave-safe plate. Heat for 2 to 3 minutes. Check if they are hot enough before serving. If you want to save some for later, freezing works well. First, let the stuffed peppers cool completely. Then, wrap each pepper in plastic wrap. Place them in a freezer bag or container. They can freeze for up to three months. To eat, thaw them overnight in the fridge. Then, reheat as mentioned above. Enjoy your tasty meal anytime! Bake stuffed peppers at 375°F (190°C). Cover them with foil for the first 25 minutes. After that, remove the foil and bake for an additional 10-15 minutes. This helps the cheese melt and bubble perfectly. Yes, you can use other grains. Brown rice, farro, or barley are great options. These grains add different textures and flavors. Just ensure they are cooked before mixing them with other ingredients. Stuffed peppers are healthy! They are low in calories and high in nutrients. Here’s a quick breakdown: - Bell Peppers: Rich in vitamins A and C. They boost your immune system. - Quinoa: A complete protein with all nine essential amino acids. - Black Beans: Packed with fiber, they help digestion and keep you full. - Corn and Tomatoes: Provide vitamins and antioxidants. You can pair these stuffed peppers with various sides. Here are some tasty options: - Mexican Rice: A classic side that complements the flavors. - Guacamole: Adds creaminess and enhances the dish. - Salsa: Fresh salsa adds a nice kick and freshness. - Salad: A light salad can balance the meal nicely. This blog post guides you through making delicious Tex-Mex quinoa stuffed peppers. We covered main and optional ingredients, easy step-by-step instructions, and helpful tips. You learned how to customize flavors and store leftovers. These stuffed peppers pack nutrients and taste into each bite. They are simple to make, fun to customize, and great for any meal. Try them today and enjoy the joy of cooking with fresh ingredients!

Tex-Mex Quinoa Stuffed Peppers

A delicious and healthy dish featuring quinoa, black beans, and cheese stuffed into colorful bell peppers.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine Tex-Mex
Servings 4

Ingredients
  

  • 4 large bell peppers (any color)
  • 1 cup quinoa, thoroughly rinsed
  • 2 cups vegetable broth
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn (frozen or canned)
  • 1 cup diced tomatoes (canned or fresh)
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 0.5 teaspoon smoked paprika
  • 0.5 teaspoon garlic powder
  • 1 cup shredded cheddar cheese (or dairy-free alternative)
  • to taste salt and pepper
  • for garnish fresh cilantro
  • for serving sliced avocado (optional)

Instructions
 

  • Preheat the oven: Preheat your oven to 190°C (375°F).
  • Cook quinoa: In a medium pot, combine quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes until quinoa is fluffy and broth is absorbed. Remove from heat and let sit covered for 5 minutes.
  • Prepare peppers: While quinoa cooks, cut the tops off the bell peppers and remove the seeds. Stand the peppers upright in a baking dish.
  • Mix filling: In a large bowl, combine cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, smoked paprika, garlic powder, and half of the shredded cheese. Season with salt and pepper to taste.
  • Stuff peppers: Carefully spoon the quinoa mixture into the hollowed-out peppers and press down lightly. Top the stuffed peppers with the remaining shredded cheese.
  • Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
  • Garnish and serve: After baking, let the stuffed peppers cool for a few minutes. Garnish with freshly chopped cilantro and serve with avocado slices if desired.

Notes

Serve with fresh avocado slices for added flavor.
Keyword healthy, quinoa, stuffed peppers, vegetarian

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