Recipe: Yummy Southwest Inspired Quinoa Stuffed Peppers

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Southwest Inspired Quinoa Stuffed Peppers. Bring up to boil over high heat for five minutes. Fill peppers with quinoa mixture and top with pepper lids. Finely dice the onion and garlic.

Southwest Inspired Quinoa Stuffed Peppers Add in the onion and garlic mixture, and stir together. While the peppers are cooking, combine the quinoa and water in a medium pot and bring to a boil. Heat a large skillet over medium heat. You can have Southwest Inspired Quinoa Stuffed Peppers using 10 ingredients and 5 steps. Here is how you cook it.

Ingredients of Southwest Inspired Quinoa Stuffed Peppers

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

Heat a drizzle of olive oil in the saucepan over medium-high heat and add the drained quinoa. Removing the stem, cut the tops into bit sized pieces. In a blender, puree tomatoes, garlic, jalapeno, onion, salt and pepper. Cut peppers in half and discard any seeds.

Southwest Inspired Quinoa Stuffed Peppers instructions

  1. Prepare Quinoa to package directions. Preheat oven to 375°F..
  2. While quinoa is cooking prep your bell peppers, arrange in a 9×13" 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..
  3. 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..
  4. 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..
  5. 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..

Below is how to making with fast. Cut the tops off your peppers and core them. Mix the rest of the ingredients together. Fill each pepper with the mixture. Brush halved peppers with a neutral, high heat oil, such as avocado oil or refined coconut oil.

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