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
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Description:
By:
Gaby Dalkin
Rating:
Servings:
0
Prep Time:
Cook Time:
Total Time:
Course:
Cuisine:
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.
Quinoa Stuffed Peppers: Chef Vision
Love the look of these!! I’d be obsessing over them too!
These look incredible! I’m all about a slightly healthier version of comfort food that doesn’t sacrifice great flavors. Can’t wait to make these.
thepastiche.squarespace.com
Those look uh-amazing!
delicious and healthy! I love these!
Looks tasty! Wonder if I could get my kids to eat it…
These are so in my wheelhouse! Done!
These sound like a perfect healthy dinner! I love bell peppers and quinoa, so I can’t wait to give this recipe a try!
— Dani @ http://www.styledvariety.com
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What would be a good side dish with these?
A salad, roasted broccoli/broccolini, asparagus, any kind of veggie!
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Just made these tonight, and they were a big hit! Can’t wait to have the leftovers tomorrow for lunch. Thanks, Gaby!
Could you assemble these and freeze them for later?
don’t add the cheese until you’re ready to bake – but otherwise I think that would work!
[…] Quinoa Stuffed Peppers – grab one and go! […]
Hey Gaby! Do you usually cook your quinoa with water or broth?
usually water!
I made these recently and they were delicious! I actually added ground turkey to the recipe, which practically doubled the recipe. I froze the leftovers and have been eating it slowly on top of mixed greens, with a dash of hot sauce. It is SO GOOD! Love your recipes!
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I made these for my family that was coming to visit and holy wow these are amazing. I just got ingredients to make them again!
[…] – Quinoa Stuffed Bell Peppers (which also can double for leftovers for lunch on Friday!) and some Spicy Garlic Green […]
Could you also heat up just the quinoa mixture and eat it by itself?
sure!!
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[…] 3. Quinoa Stuffed Peppers […]
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hi Gaby – should I use your chiplote salsa recipe or is there one you use off the shelf as well? Thanks!
I have my own salsa at Williams Sonoma that I use!! or you can use the one on my site
Do you cook the corn before adding it to the mix?
nope!
Hi Gaby,
These recipes look amazing and delicious!
Have a great week
Lucy
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Just made these tonight- added ground turkey. YUM. The flavors are a hit and the guacamole on top is a must!
Looks great would this work well with poblano chiles with all the good flavors here?
absolutely
I made these last night and they were delicious!! I thought it was super easy to make and made a great weeknight meal. I added more salsa like the recipe suggest and it was perfect. The peppers were a perfect texture and not mushy. Thanks!
We make these ALL THE TIME now, so sooo good!
These are amazingly delicious – subbed enchilada sauce for the salsa. A real repeat recipe!
so happy to hear it!