Description
Spice up your dinner routine with these Mexican Quinoa Stuffed Bell Peppers, a vibrant, healthy, and protein-packed dish. Filled with fluffy quinoa, black beans, corn, and zesty spices, these colorful peppers are baked to perfection and topped with creamy avocado or salsa. Easy to prepare and bursting with flavor, this recipe is perfect for weeknight dinners, meal prep, or sharing with friends and family.
Ingredients
For the stuffed peppers:
- 4 large bell peppers (any color)
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 cup black beans, cooked or canned, rinsed and drained
- 1 cup corn kernels (fresh, canned, or frozen)
- 1/2 cup diced tomatoes (canned or fresh)
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp chili powder (optional)
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
- Salt and pepper to taste
For garnish:
- Sliced avocado
- Salsa or pico de gallo
- Vegan sour cream (optional)
- Extra cilantro leaves
Instructions
- Preheat the oven: Set your oven to 375°F (190°C). Lightly grease a baking dish.
- Prepare the peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers upright in the prepared baking dish.
- Cook the quinoa: In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, reduce heat, and simmer for 15 minutes, or until the quinoa is cooked and fluffy.
- Prepare the filling: In a large skillet, heat a splash of olive oil over medium heat. Sauté the onion and garlic for 2-3 minutes until fragrant. Add black beans, corn, diced tomatoes, cumin, smoked paprika, chili powder, salt, and pepper. Stir in the cooked quinoa, lime juice, and fresh cilantro.
- Stuff the peppers: Spoon the quinoa mixture into each bell pepper, packing it tightly. Cover the dish with foil.
- Bake: Bake in the preheated oven for 25-30 minutes, or until the peppers are tender. Remove the foil and bake for an additional 5-10 minutes for a slightly roasted top.
- Garnish and serve: Top with avocado slices, salsa, or vegan sour cream, and sprinkle with extra cilantro before serving.
- Enjoy: Serve hot as a main dish or alongside a fresh green salad.
