You know when you don't intentionally do something but then it works out perfectly? That's exactly what happened with these Quinoa Stuffed Peppers because Meatless Monday!! Duh!
Post Peru trip I've OBSESSING over these ricotto relleno peppers that we had at the Inkaterra property in Cusco and I haven't been able to get them out of my mind. So I've since made a few alterations to make them easier, because hi have you met me!, and now they are coming your way! There's a quinoa risotto type situation on the inside along with some corn and black beans, cheese on top because why not, and some guacamole on the side to round out the meal. It's perfection!
Quinoa Stuffed Peppers
These are delicious! You can use leftover quinoa to make it easy.
Ingredients
- 4 large bell peppers halved (from top to bottom), seeds removed
- 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
- 2 corn on the cob kernels removed
- Kosher salt and freshly cracked black pepper to taste
Toppings:
- Guacamole
- Sour Cream
- Sliced Green Onions Cilantro, Finely chopped red onions
Instructions
- Cook the quinoa according to the package directions.
- Preheat oven to 375 degrees F and lightly grease a 9x13 baking dish or rimmed baking sheet. Brush the halved peppers with vegetable oil and place them cut side up on the baking sheet.
- Heat the olive in a medium skillet over high heat. Add the onion and sauté for 5 minutes. Add the cumin, chili powder and garlic powder and stir to combine. Continue to cook for 1 minute and then remove from the heat. Add the spiced onion mixture to the quinoa. Stir in the black beans, cheese, salsa, green onions and corn kernels. Stir to combine and season with salt and pepper as needed. Add more salsa if you want more smokiness.
- Generously stuff halved peppers with quinoa mixture until all peppers are full, then cover the dish with foil.
- Bake for 30 minutes covered, then remove foil, sprinkle a little extra cheese on top, increase heat to 400 degrees F, and bake for another 15-20 minutes, or until peppers are soft and slightly golden brown.
- Garnish with assorted toppings listed above.
Notes
These are vegetarian, but feel free to leave off the cheese or pick up a vegan option to fit into a vegan diet.
Nutrition Information
Calories: 592kcal | Carbohydrates: 70g | Protein: 31g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 50mg | Sodium: 1140mg | Potassium: 1234mg | Fiber: 16g | Sugar: 11g | Vitamin A: 4764IU | Vitamin C: 164mg | Calcium: 526mg | Iron: 6mg
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Delicious! Quite filling, too
At what point do you freeze if?
Can you use frozen corn?
sure can!
One of my favorite recipes and love that it's meatless!
Easy, delicious and so filling! Its delicious to eat just the filling, served over a bed of raw spinach with lime juice, plain greek yogurt, and avocado. It makes for an easy meal for dropping off to someone as well!
OMG! I just put these in the oven but I had a good amount of leftover stuffing since I only had three peppers. I can’t stop eating it. Absolutely delicious. If I don’t eat all the extra stuffing, I’ll mix it with some shredded chicken and stuff a burrito (and my face). Thanks for the great recipes, Gaby. So looking forward to your next book.
OMG! I just put these in the oven but I had a good amount of leftover stuffing since I only had three peppers. I can’t stop eating it. Absolutely delicious. If I don’t eat all the extra stuffing, I’ll mix it with some shredded chicken and stuff a burrito (and my face). Thanks for the great recipes, Gaby. So looking forward to your next book.
Absolutely loved these stuffed peppers! They were very satisfying, and we did not miss the meat at all. The filling is so tasty that I’m thinking of other ways to use it in other meals. I could eat it by the spoonful !
These look fantastic! I intended to make them tonight but, just like the intro says, “when you don’t intentionally do something but it turns out perfectly?” I ended up turning this recipe into a taco bake for less cooking time. Still turned out delicious as all your recipes do!
Loved it but I added some lime into the stuffing while mixing it. It turned out great. Perfect flavor! I think I might need to leave the peppers in the oven maybe 10min longer to have them be more tender. My oven might not be the greatest.
Can’t wait to try one of the fish tacos recipe next
Thank you Gaby! peppers were Delish. My family loved it.
Be well & Happy 🙂
This was sooooo good! I made my family traditional stuffed peppers (deconstructed) and then made my vegetarian dinner. Next time, we are all eating this dish. The flavor is perfect, all blend together so well, and I topped mine with a little sour cream and a good amount of guacamole. Holy moly, my belly is happy tonight!
So good. Whole family LOVES them! Have made again and again. They reheat super well too.