Description

Quinoa Stuffed Peppers are a vibrant and hearty vegetarian dish featuring large bell peppers filled with a flavorful mixture of multi-colored quinoa, black beans, spices, corn, and melted pepperjack cheese. Baked to perfection, these stuffed peppers are topped with fresh garnishes like guacamole, sour cream, and sliced green onions, making for a nutritious and satisfying meal perfect for family dinners or meal prep.

Ingredients

Scale

Vegetables and Produce

4 large bell peppers (halved from top to bottom, seeds removed)
1 yellow onion (chopped)
4 green onions (finely sliced)
2 corn on the cob (kernels removed)
Sliced green onions, cilantro, finely chopped red onions (for garnish)

Grains and Legumes

1 cup multi-colored quinoa
1 15-ounce can black beans (drained)

Spices and Oils

2 teaspoons olive oil
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon garlic powder
Kosher salt and freshly cracked black pepper to taste
Vegetable oil (for brushing peppers)

Dairy

2-3 cups shredded pepperjack cheese (plus more as needed)

Condiments

¾ cup chipotle salsa
Guacamole (for serving)
Sour cream (for serving)

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Instructions

Cook Quinoa: Rinse the quinoa under cold water. Cook according to package directions until fluffy, then set aside to cool slightly.
Prepare Oven and Peppers: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or rimmed baking sheet. Brush the halved bell peppers with vegetable oil and lay them cut side up on the prepared baking sheet.
Sauté Onions and Spices: Heat the olive oil in a medium skillet over high heat. Add the chopped yellow onion and sauté for about 5 minutes until soft. Stir in cumin, chili powder, and garlic powder, cooking for another minute to bloom the spices. Remove from heat.
Mix Filling: In a large bowl, combine the cooked quinoa, spiced onion mixture, black beans, shredded pepperjack cheese, chipotle salsa, finely sliced green onions, and corn kernels. Mix thoroughly and season with kosher salt and freshly cracked black pepper to taste. Add additional salsa if a smokier flavor is desired.
Stuff Peppers: Generously stuff each halved pepper with the quinoa mixture until fully packed. Arrange the stuffed peppers evenly in the prepared baking dish and cover tightly with foil.
Bake Covered: Bake the covered peppers in the preheated oven for 30 minutes to soften the peppers and warm the filling.
Finish Baking and Brown Cheese: Remove the foil and sprinkle extra shredded pepperjack cheese on top of the stuffed peppers. Increase the oven temperature to 400°F (205°C), then bake uncovered for an additional 15 to 20 minutes or until the peppers are soft and the cheese is melted and slightly golden brown.
Garnish and Serve: Remove from the oven and garnish with guacamole, sour cream, sliced green onions, cilantro, and finely chopped red onions as desired. Serve warm.

Notes

This recipe is great for using leftover quinoa to speed up preparation.
Adjust the amount of chipotle salsa depending on your preferred level of smokiness and heat.
Substitute pepperjack cheese with a vegan or dairy-free cheese if desired.
Use any color bell peppers to add visual variety.

Nutrition

Serving Size: 1 stuffed pepper half
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