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- 4 large bell peppers (red, yellow, or green) - 1 cup quinoa, rinsed and drained - 2 cups vegetable broth - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn kernels (fresh or frozen) - 1 cup cherry tomatoes, halved - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - 1 teaspoon chili powder - Salt and pepper, to taste - 1 cup shredded cheddar cheese (or a vegan alternative) - Fresh cilantro, chopped for garnish - 1 avocado, sliced for serving (optional) Each stuffed pepper is packed with nutrients. You get about: - 300 calories - 12 grams of protein - 15 grams of fiber - 6 grams of fat This dish gives you a good balance of carbs, protein, and healthy fats. Want to switch things up? Here are some ideas: - For a vegan option, use a plant-based cheese. - You can swap quinoa for brown rice or farro. - Add ground turkey or beef for extra protein. - Use diced zucchini or spinach instead of corn. These swaps can help you tailor the dish to your taste and dietary needs. {{ingredient_image_1}} Start by preheating your oven to 375°F (190°C). Take your bell peppers and cut off the tops. Remove the seeds and membranes inside. Place the empty peppers upright in a baking dish. This will hold them steady while baking. In a medium pot, combine 1 cup of rinsed quinoa with 2 cups of vegetable broth. Bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes. The quinoa should be fluffy and fully cooked. In a large mixing bowl, combine the cooked quinoa with black beans, corn, cherry tomatoes, cumin, smoked paprika, garlic powder, chili powder, salt, and pepper. Stir well until all the ingredients blend together nicely. This mix is where all the flavors come alive! Spoon the quinoa filling into each of the hollowed peppers. Pack it in gently to fit. Top each pepper with shredded cheese. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an extra 10 minutes until the cheese is melted and bubbly. Allow the peppers to cool for a few minutes before serving. You can garnish them with fresh cilantro and serve with avocado slices, if you like. Enjoy your tasty, nutritious meal! When picking bell peppers, look for ones that are firm and shiny. Avoid any with soft spots or wrinkles. Color matters too! Red, yellow, and orange peppers taste sweeter than green ones. Choose based on your flavor preference. Fresh peppers will hold their shape better during cooking. To make your quinoa fluffier, rinse it well under cold water. This removes any bitter coating. Use two cups of vegetable broth for each cup of quinoa. This adds flavor and moisture. After cooking, let it sit covered for five minutes. Then, fluff it with a fork. This technique helps separate the grains nicely. These stuffed peppers are great on their own, but you can add sides. Try a simple green salad for freshness. Serve with guacamole for a creamy touch. You can also pair them with tortilla chips for crunch. Don't forget to sprinkle some extra cilantro on top for color and flavor! Pro Tips Choose Colorful Peppers: Selecting a mix of red, yellow, and green bell peppers not only enhances the visual appeal of your dish but also adds subtle flavor variations. Perfectly Cooked Quinoa: To achieve fluffy quinoa, make sure to rinse it well before cooking to remove any bitterness from saponins, and let it rest covered for a few minutes after cooking. Customize the Filling: Feel free to add other ingredients like diced zucchini, spinach, or even cooked ground meat for extra protein and flavor. Make Ahead: You can prepare the stuffed peppers a day in advance and store them in the refrigerator, then simply bake them when you're ready to serve. {{image_2}} You can add meat to your Tex-Mex quinoa stuffed peppers for more flavor and protein. Ground turkey or chicken works great. Just cook the meat before mixing it with the quinoa and veggies. You can also use shredded beef or pork for a heartier meal. These options make the dish even more filling and delicious. Just remember to season the meat well to enhance the overall taste. If you want to switch things up, you can use other grains. Rice is a classic alternative. Brown rice adds a nutty flavor and chewy texture. Farro also makes a great choice. It has a firm bite and rich taste. You can even try couscous for a quick option. Just cook the grain according to package instructions before mixing it with your peppers. Each grain brings a unique twist to the dish. To make this dish vegan, you can skip the cheese or use a vegan cheese substitute. Nutritional yeast is a great option for a cheesy flavor without dairy. For gluten-free eaters, this recipe is already safe since quinoa is gluten-free. Just make sure any broth you use is also gluten-free. You can also add more veggies like zucchini or spinach for extra nutrients. These simple changes keep the dish tasty and inclusive for all diets. To keep your Tex-Mex quinoa stuffed peppers fresh, let them cool first. Place them in an airtight container. Store them in the fridge for up to four days. This helps to keep the flavors intact. When you are ready to eat leftovers, preheat your oven to 350°F (175°C). Place the stuffed peppers in a baking dish. Cover them with foil to prevent drying out. Heat for about 15-20 minutes until warm. You can also use a microwave for quick reheating. Just heat them for 2-3 minutes. If you want to freeze the stuffed peppers, wrap each one tightly in plastic wrap. Then, place them in a freezer-safe bag. They can last up to three months in the freezer. To thaw, move them to the fridge overnight. Reheat as mentioned above. This way, you will always have a tasty meal ready! Yes, you can make Tex-Mex Quinoa Stuffed Peppers ahead of time. Prepare the filling and stuff the peppers. Cover them and store in the fridge for up to 24 hours. When you're ready, bake them as directed. This saves time on busy days and keeps meals fun. I love using shredded cheddar cheese for this recipe. It melts well and adds great flavor. However, you can also try Monterey Jack or a vegan cheese if you prefer. Each option gives a tasty twist to the dish. To add heat, include diced jalapeños or a few dashes of hot sauce in the filling. You can also use pepper jack cheese instead of cheddar. Adjusting the chili powder can also bump up the spice level. Enjoy experimenting with flavors! We explored how to make delicious Tex-Mex quinoa stuffed peppers. You learned the key ingredients, like quinoa and bell peppers, and their nutrition. You saw step-by-step instructions for prepping and cooking. I shared tips on picking the best peppers and ways to store leftovers. Cooking offers room for creativity. Feel free to use different grains or spices. Making healthy meals can be fun and simple. Enjoy your cooking and explore new flavors!

Tex-Mex Quinoa Stuffed Peppers

Delicious bell peppers stuffed with a flavorful quinoa mixture, perfect for a healthy meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine Tex-Mex
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 large bell peppers (red, yellow, or green)
  • 1 cup quinoa, rinsed and drained
  • 2 cups vegetable broth
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup cherry tomatoes, halved
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • to taste Salt and pepper
  • 1 cup shredded cheddar cheese (or a vegan alternative)
  • for garnish Fresh cilantro, chopped
  • 1 avocado, sliced for serving (optional)

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Cut the tops off the bell peppers and carefully remove the seeds and membranes. Place the hollowed peppers upright in a baking dish.
  • In a medium pot, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and fluffy.
  • In a large mixing bowl, combine the cooked quinoa, black beans, corn, cherry tomatoes, cumin, smoked paprika, garlic powder, chili powder, salt, and pepper. Mix well to combine all the ingredients thoroughly.
  • Spoon the quinoa filling into each of the prepared bell peppers, packing it in gently.
  • Sprinkle the tops of the stuffed peppers with shredded cheese.
  • Cover the baking dish with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
  • Once out of the oven, let the peppers sit for a few minutes before serving. Garnish with chopped cilantro and serve with avocado slices, if desired.

Notes

Feel free to customize the toppings and spices to your liking.
Keyword healthy, quinoa, stuffed peppers, vegetarian