Get ready to transform your dinner routine with these mouthwatering Mexican Style Quinoa Stuffed Peppers that will make your taste buds dance with joy! Imagine vibrant bell peppers packed with protein-rich quinoa, zesty spices, and a perfect blend of Mexican-inspired ingredients that will transport you straight to a culinary fiesta. Whether you're a busy home cook, a health-conscious foodie, or simply someone who loves bold, delicious meals, this recipe is about to become your new weeknight superhero.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 bell peppers, halved
- 1 cup quinoa, cooked
- 1 can black beans, drained
- 1 cup corn
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 cup salsa
- Shredded cheese for topping
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a large baking dish.
- Rinse quinoa thoroughly in a fine-mesh strainer. In a medium saucepan, combine quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
- While quinoa is cooking, carefully slice bell peppers in half lengthwise, removing seeds and membranes. Arrange pepper halves on the prepared baking sheet.
- In a large mixing bowl, combine cooked quinoa, drained black beans, corn, cumin, chili powder, and salsa. Mix thoroughly to ensure even distribution of spices and ingredients.
- Generously fill each pepper half with the quinoa mixture, pressing down gently to pack the filling.
- Sprinkle shredded cheese over the top of each stuffed pepper half.
- Bake in the preheated oven for 25-30 minutes, or until peppers are tender and cheese is melted and slightly golden.
- Remove from oven and let cool for 5 minutes before serving. Optional: Garnish with fresh cilantro or a dollop of sour cream.
Tips
- Rinse your quinoa thoroughly to remove any bitter coating and ensure a fluffy, light texture.
- For extra flavor, try toasting the quinoa in a dry pan for 2-3 minutes before cooking to enhance its nutty taste.
- Choose bell peppers of similar size to ensure even cooking and consistent presentation.
- Don't overfill the peppers - leave a little room for the ingredients to expand while baking.
- For a vegetarian version, stick to the recipe as is. For meat lovers, you can add ground turkey or chicken to the quinoa mixture.
- If you want a spicier kick, add some diced jalapeños or a dash of hot sauce to the quinoa mixture.
- Make sure to let the peppers rest for 5 minutes after baking to allow the filling to set and make serving easier.
- These stuffed peppers can be prepared ahead of time and refrigerated - just add an extra 5-10 minutes to the baking time if cooking from cold.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 15g
Fat: 10g
Saturated Fat: 3g
Cholesterol: 10mg
