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- 4 large bell peppers (red, yellow, or green) - 1 cup quinoa, thoroughly rinsed - 2 cups vegetable broth - 1 cup black beans, drained and rinsed - 1 cup corn kernels (fresh or frozen) - 1 cup diced tomatoes (canned or fresh) - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1 teaspoon garlic powder - ½ teaspoon onion powder - Salt and pepper to taste - 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend) - Fresh cilantro, chopped (for garnish) - 1 avocado, diced (for topping) Each serving is packed with nutrients: - Calories: 350 - Protein: 15 grams - Carbohydrates: 50 grams - Fiber: 10 grams - Fat: 10 grams If you need alternatives, here are some ideas: - Use brown rice instead of quinoa for a different grain. - Swap black beans for pinto or kidney beans. - Try zucchini or mushrooms in place of corn for added veggies. - Use dairy-free cheese if you're vegan or lactose intolerant. - Add spices like paprika or cayenne for extra heat. Feel free to mix and match these options to suit your taste and dietary needs! {{ingredient_image_2}} First, I preheat my oven to 375°F (190°C). This helps the peppers cook evenly. Next, I grab my bell peppers. I slice off the tops and remove the seeds inside. I keep the tops if I want to use them later. It adds a nice touch! Now, I move to the stove. I take a medium saucepan and add rinsed quinoa and vegetable broth. I bring it to a boil over medium heat. Once it boils, I reduce the heat to low. I cover it and let it simmer for about 15 minutes. The quinoa will absorb the liquid and become fluffy. In a large bowl, I mix the cooked quinoa, black beans, corn, and diced tomatoes. I add ground cumin, chili powder, garlic powder, onion powder, salt, and pepper. I gently stir everything until combined. This mix is where all the flavors come together! Next, I fill each bell pepper with the quinoa mixture. I pack it tightly to help them hold their shape. I place the stuffed peppers upright in a baking dish. If they wobble, I trim a small slice from the bottom. I cover the dish with aluminum foil and bake for 25 minutes. This lets the flavors meld nicely. After 25 minutes, I take off the foil and sprinkle shredded cheese on top of each pepper. I put them back in the oven for another 10 minutes. I want the cheese to melt and bubble. Once done, I take the peppers out and let them cool for a few minutes. Just before serving, I add diced avocado and chopped cilantro for a fresh finish. To cook quinoa well, start by rinsing it. Rinsing removes bitter flavors. Use one cup of quinoa and two cups of vegetable broth. Bring them to a boil in a medium saucepan. Once boiling, lower the heat and cover it. Let it simmer for about 15 minutes. You want the quinoa to absorb all the liquid. When it's done, it should be fluffy and light. Fluff it with a fork before mixing it into your filling. If you have leftover stuffed peppers, store them carefully. Wait until they cool down. Place them in an airtight container. They can last in the fridge for up to three days. If you want to freeze them, wrap each pepper in plastic wrap. Then, put them in a freezer bag. They can last for about three months in the freezer. To reheat, just pop them in the oven at 350°F (175°C) until warm. Toppings can take your stuffed peppers to the next level. Fresh cilantro adds a bright touch. Diced avocado brings creaminess that pairs well with the spices. A squeeze of lime juice adds a zesty kick. You can also use salsa or sour cream for extra flavor. Experiment with your favorite toppings to make each meal unique. Pro Tips Choose Colorful Peppers: Using a mix of red, yellow, and green bell peppers not only makes the dish visually appealing but also adds a variety of flavors and nutrients. Perfectly Cooked Quinoa: Ensure the quinoa is thoroughly rinsed before cooking to remove its natural coating, saponin, which can impart a bitter taste to your dish. Customize Your Filling: Feel free to add other ingredients like diced onions, jalapeños, or olives to the filling for additional flavor and texture. Serve with a Twist: A squeeze of fresh lime juice over the stuffed peppers just before serving elevates the flavors and adds a refreshing zing. {{image_4}} You can change the protein in stuffed peppers. Here are a few ideas: - Ground Beef: Use cooked ground beef for a hearty filling. - Turkey: Ground turkey adds a lean option. - Chicken: Shredded chicken gives a mild flavor. - Tofu: Crumbled tofu offers a plant-based protein choice. These options mix well with quinoa and spices. Just cook the meat or tofu before adding it to the mix. Making stuffed peppers vegan is easy. Here’s how: - Omit Cheese: Skip the cheese or use a vegan cheese alternative. - More Beans: Increase black beans or add lentils for extra protein. - Add Veggies: Mix in diced zucchini or spinach for added nutrients. These changes keep the dish delicious and plant-based. You won’t miss the meat! Adjusting the spice level can make a big difference. Here are some tips: - Add Jalapeños: For extra heat, mix in chopped jalapeños. - Use Hot Sauce: Drizzle hot sauce into the filling for added flavor. - Seasoning: Increase chili powder or cumin to boost the spice. Tailoring the heat helps fit your taste. You can make it mild for kids or spicy for adults. Enjoy experimenting! Mexican stuffed peppers shine on their own, but they pair well with many sides. Here are some great ideas: - Mexican rice: Fluffy rice with spices adds a nice touch. - Guacamole: Creamy avocado dip enhances flavor and texture. - Salsa: Fresh salsa brings a bright kick to the meal. - Corn salad: A cool salad with corn and lime balances the warmth of the peppers. Make your meal visually appealing! Here are some fun plating tips: - Use a colorful platter: Arrange peppers on a vibrant dish to stand out. - Add lime wedges: Place lime wedges around the peppers for a zesty touch. - Scatter fresh cilantro: Sprinkle chopped cilantro around the plate for a pop of green. - Serve with the pepper tops: Place the tops around the dish for a charming look. Garnishes can elevate your stuffed peppers. Here are a few tasty options: - Diced avocado: Adds creaminess and freshness. - Chopped cilantro: Brightens the dish with herbal notes. - Sour cream: A dollop adds a cool and tangy flavor. - Lime juice: A squeeze of lime brightens all the flavors. These simple ideas make your dish even more special. Enjoy your cooking! Yes, you can prepare these peppers ahead of time. You can stuff the peppers and store them in the fridge for up to one day. Just cover them tightly with plastic wrap or foil. When you are ready to bake, simply remove them from the fridge and follow the baking steps. You may need to add a few minutes to the cooking time since they will be cold. You will know the peppers are fully cooked when they are tender. The skin should be slightly wrinkled, and you can easily pierce them with a fork. If you prefer a firmer texture, cook them for less time. The cheese on top should also be melted and bubbling. Stuffed peppers pair well with many sides. You can serve them with: - A fresh green salad - Mexican rice or cilantro-lime rice - Guacamole or salsa - Tortilla chips for crunch These sides will help create a full and satisfying meal. Enjoy your tasty creation! In this blog post, we covered how to make tasty stuffed peppers. We explored the right ingredients, helpful cooking steps, and smart tips. Remember, you can swap ingredients and add your own flair. This dish is flexible, so feel free to experiment with flavors and proteins. Finally, stuffed peppers are great for meal prep and can pair well with many sides. Enjoy your cooking and make this dish your own!

Zesty Mexican Stuffed Peppers

A vibrant and flavorful dish featuring bell peppers stuffed with a hearty quinoa mixture, perfect for a healthy meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 large bell peppers
  • 1 cup quinoa
  • 2 cups vegetable broth
  • 1 cup black beans
  • 1 cup corn kernels
  • 1 cup diced tomatoes
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • 1 cup shredded cheese
  • 1 avocado diced
  • 1 bunch fresh cilantro

Instructions
 

  • Preheat your oven to 375°F (190°C) to prepare it for baking.
  • Prepare the bell peppers by slicing off the tops and carefully removing the seeds and membranes. Keep the tops for later use if you like!
  • In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a vigorous boil over medium heat. Once boiling, reduce the heat to low, then cover and let it simmer for approximately 15 minutes, or until the quinoa has absorbed all the liquid and is fluffy.
  • In a large mixing bowl, combine the cooked quinoa, black beans, corn, and diced tomatoes. Add the cumin, chili powder, garlic powder, onion powder, and season with salt and pepper. Gently mix everything together until thoroughly combined.
  • Carefully fill each bell pepper with the quinoa mixture, packing it tightly to ensure they hold their shape.
  • Place the stuffed peppers upright in a baking dish. If they seem unstable, trim a small slice off the bottom to create a flat base.
  • Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes to let the flavors meld.
  • After 25 minutes, remove the foil and generously sprinkle the shredded cheese over the top of each pepper. Return to the oven and bake for an additional 10 minutes, or until the cheese has melted and is bubbling with deliciousness.
  • Once baked, carefully take the peppers out of the oven and allow them to cool for a few minutes before serving.
  • Just before serving, adorn each stuffed pepper with diced avocado and a sprinkling of freshly chopped cilantro for an extra burst of flavor.

Notes

Serve the stuffed peppers on a colorful platter; you can place the tops of the peppers around the dish for an attractive display. Enjoy with a squeeze of lime for an added zesty touch!
Keyword Mexican, quinoa, stuffed peppers, vegetarian