Description
Quinoa Stuffed Peppers are a vibrant and hearty vegetarian dish featuring large bell peppers filled with a flavorful mix of multi-colored quinoa, black beans, spices, and melted pepperjack cheese. This oven-baked recipe is perfect for a nutritious meal that combines smoky, spicy, and cheesy flavors with fresh toppings like guacamole and sour cream.
Ingredients
Scale
Peppers
- 4 large bell peppers, halved from top to bottom, seeds removed
- Vegetable oil for brushing
Quinoa Filling
- 1 cup multi-colored quinoa
- 2 teaspoons olive oil
- 1 yellow onion, chopped
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 (15-ounce) can black beans, drained
- 2-3 cups shredded pepperjack cheese, plus more as needed
- ¾ cup chipotle salsa
- 4 green onions, finely sliced
- Kernels from 2 ears of corn
- Kosher salt and freshly cracked black pepper, to taste
Toppings
- Guacamole
- Sour cream
- Sliced green onions
- Cilantro, finely chopped
- Finely chopped red onions
Instructions
- Cook Quinoa: Prepare the quinoa according to the package instructions until fluffy and set aside.
- Prepare Peppers: Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish or rimmed baking sheet. Brush the halved bell peppers with vegetable oil and arrange them cut side up on the baking sheet.
- Sauté Onions and Spices: Heat olive oil in a medium skillet over high heat. Add the chopped onion and sauté for 5 minutes until softened. Stir in cumin, chili powder, and garlic powder; cook for an additional minute to release the spices’ aroma. Remove from heat.
- Mix Filling: In a large bowl, combine the cooked quinoa with the spiced onion mixture. Add black beans, 2-3 cups shredded pepperjack cheese, chipotle salsa, sliced green onions, and corn kernels. Mix thoroughly. Season with kosher salt and freshly cracked black pepper to taste. Add extra salsa if a smokier flavor is desired.
- Stuff Peppers: Generously fill each halved pepper with the quinoa mixture until evenly packed. Cover the baking dish tightly with foil.
- Bake Covered: Bake the stuffed peppers at 375°F for 30 minutes covered, allowing flavors to meld and peppers to soften.
- Bake Uncovered: Remove the foil, sprinkle additional pepperjack cheese on top of each pepper. Increase oven temperature to 400°F and bake uncovered for 15-20 more minutes, or until the peppers are tender and the cheese is golden and bubbly.
- Garnish and Serve: Remove from oven and garnish with guacamole, sour cream, sliced green onions, cilantro, and finely chopped red onions. Serve warm.
Notes
- These stuffed peppers are delicious and can be made easier by using leftover cooked quinoa.
- Adjust spice levels by increasing or decreasing chili powder and chipotle salsa according to taste preference.
- Feel free to substitute pepperjack cheese with a vegan cheese for a dairy-free alternative.
- Allow stuffed peppers to rest for a few minutes after baking for easier handling and better flavor integration.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 592 kcal
- Sugar: 11 g
- Sodium: 1140 mg
- Fat: 23 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.003 g
- Carbohydrates: 70 g
- Fiber: 16 g
- Protein: 31 g
- Cholesterol: 50 mg
