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Colorful Mexican quinoa stuffed peppers filled with flavorful ingredients

Mexican Quinoa Stuffed Peppers

These vibrant Mexican Quinoa Stuffed Peppers are packed with flavor and nutrients, making them a delightful meal option for any occasion.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

Vegetables
  • 4 large large bell peppers Any color of bell peppers can be used.
  • 1 cup diced tomatoes
  • 1 cup fresh cilantro For garnish.
Grains and Legumes
  • 1 cup quinoa Rinse before cooking.
  • 2 cups vegetable broth
  • 1 can black beans, drained and rinsed
  • 1 can corn, drained
Spices and Seasonings
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • to taste Salt and pepper
Cheese (optional)
  • 1 cup shredded cheese Optional, for topping.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Cut the tops off the bell peppers and remove the seeds.
  3. Rinse the quinoa and cook it in vegetable broth according to package instructions.
Filling
  1. In a large bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, chili powder, cumin, salt, and pepper.
  2. Stuff each bell pepper with the quinoa mixture.
Baking
  1. Place the stuffed peppers in a baking dish and cover with foil.
  2. Bake for 30 minutes, then remove the foil and top with cheese (if using).
  3. Bake for an additional 10-15 minutes until the cheese is melted and the peppers are tender.
  4. Garnish with fresh cilantro before serving.

Notes

Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or bake until heated through. You can also freeze uncooked or cooked stuffed peppers for up to 3 months.