Are you ready to tantalize your taste buds with a burst of vibrant flavors? Dive into the world of Mexican cuisine with these irresistible Mexican Quinoa Stuffed Peppers! Packed with protein-rich quinoa, hearty black beans, and sweet corn, these colorful bell peppers are not only a feast for the eyes but also a wholesome meal that will leave you craving more. Perfect for a quick weeknight dinner or a show-stopping dish for your next gathering, this recipe is sure to impress. Let’s get cooking and discover how easy it is to create this delicious, healthy delight!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 bell peppers
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 can black beans, rinsed and drained
- 1 cup corn
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your stuffed peppers cook evenly and thoroughly.
- Rinse the quinoa under cold water in a fine-mesh strainer to remove any bitterness. In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 15 minutes or until the quinoa is cooked and the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes.
- While the quinoa is cooking, prepare the bell peppers. Cut the tops off the bell peppers and remove the seeds and membranes. If necessary, trim the bottom slightly to ensure they stand upright. Place the peppers in a baking dish, cut side up.
- In a large mixing bowl, combine the cooked quinoa, black beans, corn, cumin, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
- Using a spoon, carefully stuff each bell pepper with the quinoa mixture, pressing down gently to pack it in. Fill each pepper to the top.
- Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes. This will help the peppers cook through and become tender.
- After 25 minutes, remove the foil and bake for an additional 5-10 minutes, until the peppers are slightly charred and tender.
- Once cooked, remove the stuffed peppers from the oven and let them cool for a few minutes. Garnish with fresh cilantro before serving.
- Serve the Mexican quinoa stuffed peppers warm, either as a main dish or as a side, and enjoy your delicious and healthy meal!
Tips
- Prep Ahead: To save time, you can prepare the quinoa and chop the bell peppers ahead of time. Store them in the refrigerator until you’re ready to assemble and bake.
- Customize Your Filling: Feel free to add your favorite ingredients to the quinoa mixture! Chopped tomatoes, diced onions, or even some spicy jalapeños can elevate the flavor profile.
- Cheese Lovers Unite: If you enjoy cheese, sprinkle some shredded cheese on top of the stuffed peppers during the last few minutes of baking for a deliciously cheesy finish.
- Perfectly Tender Peppers: To ensure your peppers are perfectly tender, make sure to cover them with foil during the first half of baking. This traps steam and helps them cook through without burning.
- Garnish for Flair: Fresh cilantro adds a wonderful burst of freshness. Consider adding a squeeze of lime juice before serving for an extra zing!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 55g
Protein: 14g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
