Quinoa Stuffed Peppers

Name: Quinoa Stuffed Peppers
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
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; Guacamole; Sour Cream; Sliced Green Onions (Cilantro, Finely chopped red onions)

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!

A rectangular deep baking pan with quinoa stuffed peppers, with molten cheese on the top, and three smal bowls of sour cream, guacamole and one with chopped onions and cilantro, on the side.

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

Mise-en-place of all the ingredients required to make quinoa stuffed peppers.

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.

A rectangular baking sheet with halved bell peppers of various colors.

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.

A medium skillet with chopped onions being sautéed.

Step 3: Heat the olive in a medium skillet over high heat. Add the onion and sauté for 5 minutes.

A medium skillet with chopped onions being sautéed, and topped with cumin, chili powder and garlic powder.

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.

A large glass mixing bowl with cooked quinoa and seasoned sautéed onions.

Step 5: Add the spiced onion mixture to the quinoa.

A large glass mixing bowl with corn, black beans, quinoa, shredded cheese, green onions and salsa, topped with salt and black pepper.

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.

A rectangular baking sheet with halved bell peppers filled with the quinoa, black bean, corn mix, with a piece of aluminium foil on the side.

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.

A rectangular baking sheet with halved bell peppers filled with the quinoa, black bean, corn mix, and baked with cheese on the top, fresh out of the oven, with small bowls of sour cream and guacamole on the side, along with a plate of finely chopped green onions, onions and cilantro.

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.

A white plate with quinoa stuffed bell peppers, with a bowl of guacamole and a small bowl of finely chopped onions and cilantro.

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.