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To make Tex-Mex quinoa stuffed peppers, you will need: - 4 large bell peppers (any color) - 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn (frozen or canned) - 1 cup diced tomatoes (canned or fresh) - 1 teaspoon cumin - 1 teaspoon chili powder - ½ teaspoon smoked paprika - ½ teaspoon garlic powder - 1 cup shredded cheddar cheese (or a dairy-free alternative) - Salt and pepper to taste For extra flavor and looks, consider these garnishes: - Fresh cilantro, chopped - Slices of avocado, for serving (optional) Let’s break down the nutrition of some key ingredients: - Quinoa: This grain is high in protein and fiber. It also offers essential amino acids. - Black beans: These add protein and fiber. They help keep you full and satisfied. - Bell peppers: Rich in vitamins A and C, they boost your immune system. - Corn: This adds sweetness and is a good source of fiber. - Cheddar cheese: Provides calcium and protein. Choose a dairy-free option for a lighter dish. Using these ingredients will make your meal not just tasty, but healthy too. Enjoy the blend of flavors and textures in every bite! {{ingredient_image_1}} Start by cooking your quinoa. Rinse one cup of quinoa under cold water. This removes any bitter taste. In a saucepan, add the rinsed quinoa and two cups of vegetable broth. Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for about 15 minutes. The quinoa will absorb all the broth. After the time is up, remove the pot from the heat but keep it covered for five more minutes. This helps the quinoa fluff up nicely. While your quinoa cooks, prepare the bell peppers. Choose four large peppers in any color you like. Cut off the tops and remove the seeds. Place the peppers upright in a baking dish. Next, mix your filling. In a large bowl, combine the cooked quinoa, one can of drained black beans, one cup of corn, and one cup of diced tomatoes. Add one teaspoon of cumin, chili powder, half a teaspoon of smoked paprika, and garlic powder. Season with salt and pepper to taste. Stir in half of the shredded cheese. Spoon this tasty mixture into each pepper, packing it lightly. Finally, sprinkle the remaining cheese on top of each stuffed pepper. Now it’s time to bake! Preheat your oven to 375°F (190°C). Cover your baking dish with aluminum foil. Bake the stuffed peppers for 25 minutes. After that, remove the foil and bake for an additional 10 to 15 minutes. You want the cheese to be melted and bubbly. Once done, take the baking dish out of the oven. Let the peppers cool for a few minutes. Garnish with fresh cilantro before serving. Enjoy your delicious Tex-Mex quinoa stuffed peppers! When picking bell peppers, look for ones that feel heavy and firm. They should have smooth skin and bright colors. Avoid any with soft spots or wrinkles. Each color offers a different flavor. Green peppers are more bitter, while red peppers are sweet. Choose your favorite based on the taste you want in your dish. To cook quinoa well, rinse it first to remove bitterness. Use a ratio of 1 cup of quinoa to 2 cups of vegetable broth. Bring it to a boil, then lower the heat and cover it. Let it simmer for about 15 minutes. When done, it should look fluffy and have a tiny tail. Let it sit for 5 minutes with the lid on. This helps it steam and stay fluffy. To boost flavor, use fresh spices like cumin and chili powder. These spices add warmth and depth. Mixing in black beans and corn adds sweetness and protein. If you want more flavor, try adding lime juice or hot sauce. Don’t forget to season with salt and pepper before stuffing the peppers. Finally, topping with cheese adds a rich, creamy finish. Enjoy the burst of Tex-Mex goodness in every bite! Pro Tips Choose Colorful Peppers: Using a mix of colorful bell peppers not only enhances the visual appeal of the dish but also adds a variety of flavors. Rinse Quinoa Thoroughly: Always rinse quinoa before cooking to remove its natural coating, called saponin, which can impart a bitter taste. Customize Your Spices: Feel free to adjust the spices according to your preference. Adding a pinch of cayenne pepper can add extra heat! Let Them Rest: Allow the stuffed peppers to rest for a few minutes after baking; this helps the flavors meld and makes them easier to serve. {{image_2}} You can easily make these Tex-Mex quinoa stuffed peppers vegetarian or vegan. To keep it vegetarian, just ensure you use cheese made from dairy. For a vegan option, swap the cheese for a dairy-free alternative. Many brands offer great vegan cheese that melts well. You can also add more veggies like zucchini or mushrooms to boost flavor and nutrition. If you have dietary restrictions, you can switch out some ingredients. For gluten-free needs, quinoa is already a safe choice. If you can't have beans, try using lentils or chickpeas instead. You can also replace corn with diced zucchini or carrots. For a lower-carb option, use cauliflower rice instead of quinoa. These swaps keep your stuffed peppers delicious and safe. You can adjust the spice level to suit your taste. For a milder dish, skip the chili powder or use less. Instead, add a pinch of paprika for flavor without heat. If you like more spice, add diced jalapeños or a splash of hot sauce to the filling. This lets everyone enjoy these stuffed peppers, no matter their spice tolerance. After enjoying your Tex-Mex quinoa stuffed peppers, store leftovers in an airtight container. This keeps them fresh for up to three days in the fridge. If you plan to eat them later, avoid adding toppings like avocado or cilantro until serving. This way, your peppers stay tasty and vibrant. To reheat your stuffed peppers, place them in the oven. Set it to 350°F (175°C) and cover with foil. Heat for about 15-20 minutes or until warm. This method helps the cheese melt and keeps the peppers soft. You can also use a microwave. Heat them on medium for about 2-3 minutes, but the oven gives better results. If you want to save some stuffed peppers for later, freezing works great. First, allow them to cool completely. Then, wrap each pepper in plastic wrap and place them in a freezer bag. They can last up to three months in the freezer. When ready to eat, thaw them overnight in the fridge before reheating. Yes, you can make these stuffed peppers ahead of time. Prepare them up to the baking step. After stuffing the peppers, cover them and store them in the fridge for one day. When you're ready, just bake them as the recipe says. This makes dinner easy and quick. No worries! If you don’t have quinoa, you can use rice instead. Brown rice or white rice works well. Just make sure to adjust the cooking time. Quinoa cooks fast, while rice takes longer. You can also try couscous or even cauliflower rice for a low-carb option. Absolutely! You can use any cheese you like. Monterey Jack or pepper jack adds a nice kick. If you prefer no cheese, that’s fine too. The dish will still be tasty. You might want to add more spices to boost the flavor without cheese. We’ve covered a lot in this blog post about making stuffed peppers. You learned about key ingredients, step-by-step cooking steps, and helpful tips to improve flavor. We discussed variations for different diets and how to store leftovers. With these insights, you can create tasty meals easily. Remember, cooking is an art. Feel free to experiment with your ingredients and have fun. Enjoy your delicious stuffed peppers!

Tex-Mex Quinoa Stuffed Peppers

Delicious bell peppers stuffed with a flavorful quinoa mixture, perfect for a healthy meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine Tex-Mex
Servings 4
Calories 270 kcal

Ingredients
  

  • 4 large bell peppers (any color)
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn (frozen or canned)
  • 1 cup diced tomatoes (canned or fresh)
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • 1 cup shredded cheddar cheese (or a dairy-free alternative)
  • to taste Salt and pepper
  • to garnish Fresh cilantro
  • to serve (optional) Slices of avocado

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the broth is absorbed. Remove from heat and let it sit covered for 5 minutes.
  • While the quinoa is cooking, cut the tops off the bell peppers and remove the seeds. Place them upright in a baking dish.
  • In a large bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, smoked paprika, garlic powder, and half of the cheese. Season with salt and pepper to taste.
  • Carefully spoon the quinoa mixture into the hollowed-out bell peppers, packing it lightly. Top each stuffed pepper with the remaining shredded cheese.
  • Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.
  • Once out of the oven, let the stuffed peppers cool for a few minutes. Garnish with chopped fresh cilantro. Serve with slices of avocado if desired.

Notes

Serve with avocado slices for added creaminess.
Keyword healthy, quinoa, stuffed peppers, vegetarian