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!
Table of Contents
Why I Love This Recipe
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! These are also such a great dinner party dish, and you can pair it up with some Mexican Cobb Salad or a simple Green Monster Salad, and you're all set!
Ingredients & Substitutions
- Bell Peppers
- Multi-colored Quinoa
- Olive Oil
- Yellow Onion
- Cumin
- Chili Powder
- Garlic Powder
- Black Beans
- Pepperjack Cheese
- Chipotle Salsa
- Green Onions
- Corn on the Cob kernels removed
- Kosher Salt
- Black Pepper freshly cracked
Toppings:
- Guacamole
- Sour Cream
- Sliced Green Onions
- Cilantro
- Finely Chopped Red Onions
*For a full list of ingredients and instructions please see recipe card below.
How to Make Quinoa Stuffed Peppers
Step 1: Cook the quinoa according to the package directions.
Step 2: 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.
Step 3: Heat the olive in a medium skillet over high heat. Add the onion and sauté for 5 minutes.
Step 4: Add the cumin, chili powder and garlic powder and stir to combine. Continue to cook for 1 minute and then remove from the heat.
Step 5: Add the spiced onion mixture to the quinoa.
Step 6: 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.
Step 7: 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 400F.
Step 8: Bake for another 15-20 minutes, or until peppers are soft and slightly golden brown. Garnish with assorted toppings listed above.
How to Store Quinoa Stuffed Peppers
You can store leftovers in an airtight container for 1-2 days. While it might stay longer, the texture won't stay very well. When its time to eat, I recommend popping it back in the oven, till its warmed through and the cheese is bubbly. You can also microwave it but the texture may not retain as well.
How to Freeze Quinoa Stuffed Peppers
I do not recommend freezing this recipe or its components since they are best eaten and made with fresh ingredients.
Tips & Tricks
These are vegetarian and gluten-free. Feel free to leave off the cheese or pick up a vegan option to fit into a vegan diet. On the flip side, you can add a ground meat/chicken if you want to make these non-vegetarian.
FAQs
What else can I use instead of quinoa?
Rice! You can use white or brown rice instead of quinoa and it will be equally good. Also feel free to use pinto or other beans, if you do not have black beans or want to change it up.
How do I make sure the peppers are not soggy once baked?
The peppers should be fork-tender when done, make sure you do not overbake as that might cause them to lose the crispness. You want the oven to be at the right temperature when you put them in. Also make sure your fillings, the quinoa, beans and corn, do not have excess liquid/water that can seep into the peppers and make them soggy.
Similar Recipes
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
Quinoa Stuffed Peppers
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.
When you say 2 cups of quinoa, is that 2 cups cooked or raw?
it's 1 cup multi-colored quinoa and then it gets cooked in step #1. So the ingredient is just plain / uncooked quinoa
Man I really loved these!! Made them tonight for dinner and they were better then even anticipated.
My grocery store had one jar of Chipotle Salsa for $5 and a jar of Chunky Regular Salsa on sale for $1.69 I went with the regular salsa and then added a tablespoon of a Chipotle Rub I had in my spice cabinet. It worked very well. Thanks Gaby for a another great one!
Yummy!
Made this for dinner tonight and it was so good. I was a bit worried it would be too spicy for me as when I tried it after mixing everything together it was pretty hot. But after it cooked in the oven the flavours mellowed out to a perfect spice level. A simple, tasty meal. Thank you for your fab recipies!
These were just so good and easy. Made them exactly as recipe directed. Trying to eat more of a plant based diet and these were great for that.
So excited to hear about your pregnancy. Best of luck.
These look delicious! Wondering what the serving size is.
I eat 2 halves - so this would serve 4 typically
I saw you on CBS Saturday and found your website. Yesterday I made your Summer Grilled Chicken Power Salad and it was definitely 5 stars, in fact one of the best salads I’ve ever had! Today I decided to make the stuffed peppers. With it being a pandemic I feel like I’m cooking on Chopped. The recipes called for 4 peppers, well I had three fresh and one whole pepper in the freezer, I can do that! Pepper Jack cheese, well I’ve got Mexican, not going to the store so I’ll put in a jalapeño with the onions. Again, we’re all living through Chopped! Even with those changes the recipe was another amazing success! Wow so far I love your recipes. Thanks Gaby!
So happy to hear it! thanks Jan! xx
Hi, I live alone and don't plan on eating all of these this week. Do you think these would be okay to freeze after being cooked?
absolutely - they freeze great
Gaby, I'm loving all your recipes. These were delicious! Got some saved in the freezer for later.
Thank you!
These are amazingly delicious - subbed enchilada sauce for the salsa. A real repeat recipe!
so happy to hear it!
We make these ALL THE TIME now, so sooo good!
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!
Looks great would this work well with poblano chiles with all the good flavors here?
absolutely
Just made these tonight- added ground turkey. YUM. The flavors are a hit and the guacamole on top is a must!
Hi Gaby,
These recipes look amazing and delicious!
Have a great week
Lucy
Do you cook the corn before adding it to the mix?
nope!