Description
A delicious and colorful dish featuring bell peppers stuffed with a savory quinoa mixture, perfect for family gatherings.
Ingredients
Scale
- 6 bell peppers (tops cut, stemmed, and seeded)
- 3 cups cooked quinoa
- 4 ounces green chiles (from a can)
- 1 cup corn kernels (thawed)
- 1/2 cup cooked black beans (drained and rinsed)
- 1/2 cup petite diced tomatoes
- 1/2 cup pepper jack cheese (shredded)
- 1/4 cup feta cheese (crumbled)
- 3 tablespoons cilantro leaves (chopped fresh)
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon chili powder (or more to taste)
- Kosher salt and freshly ground black pepper (to taste)
Instructions
- Cut and prep the peppers: Start by cutting the top of each bell pepper, removing the stem, and carefully seeding them.
- Get the dish ready: Line a 13 x 9 baking dish with parchment paper.
- Preheat the oven: Set your oven to preheat at 350 degrees F.
- Combine ingredients: Mix together quinoa, green chiles, corn, black beans, tomatoes, both cheeses, cilantro, cumin, garlic powder, onion powder, chili powder, and a sprinkle of salt and pepper in a large bowl.
- Stuff the peppers: Spoon the quinoa mixture into each bell pepper cavity, packing it in gently.
- Bake: Place the stuffed peppers in your prepared baking dish, cavity-side up, and bake for about 25-30 minutes.
- Serve and enjoy: Pull them out of the oven and serve immediately while they’re warm and cheesy!
Notes
Consider serving with a side salad, sour cream, guacamole, or warm tortillas.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: stuffed peppers, quinoa, vegetarian, family recipe, easy dinner