Quinoa Stuffed Peppers

Name: Quinoa Stuffed Peppers
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Mexican-American
Ingredients: 4 bell peppers, halved and seeded; 1/2 cup quinoa, uncooked; 1/2 cup black beans, drained and rinsed; 1/2 cup corn kernels; 1/2 cup diced tomatoes; 2 green onions, sliced; 1 tsp chili powder; 1/4 tsp cumin; 1/4 tsp salt; 1/4 tsp black pepper

Bell peppers filled with a hearty mixture of quinoa, black beans, corn, and spices. Baked until tender for a vibrant vegetarian dinner.

55 minEasyServes 4340 cal/serving

Mexican-AmericanDinnerOvenVegetarianHigh FiberHalal-friendlyPork-FreeAlcohol-Free

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Ingredients

4 bell peppers, halved and seeded
1/2 cup quinoa, uncooked
1/2 cup black beans, drained and rinsed
1/2 cup corn kernels
1/2 cup diced tomatoes
2 green onions, sliced
1 tsp chili powder
1/4 tsp cumin
1/4 tsp salt
1/4 tsp black pepper

Instructions

1

Preheat oven to 375°F (190°C).
2

Rinse the 1/2 cup uncooked quinoa under cold water. In a medium saucepan, combine the quinoa with twice the amount of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until all water is absorbed and quinoa is tender. Fluff with a fork and set aside.
3

In a large mixing bowl, combine the cooked quinoa, 1/2 cup drained and rinsed black beans, 1/2 cup corn kernels, 1/2 cup diced tomatoes, 2 sliced green onions, 1 tsp chili powder, 1/4 tsp cumin, 1/4 tsp salt, and 1/4 tsp black pepper. Mix well to combine all ingredients.
4

Arrange the halved and seeded 4 bell peppers cut-side up in a baking dish that's been lightly coated with cooking spray or oil.
5

Spoon the quinoa mixture evenly into each pepper half, gently pressing down to pack the filling.
6

Cover the baking dish with aluminum foil and bake for 30-35 minutes.
7

Remove the foil and bake for an additional 5 minutes to slightly crisp the tops, if desired.
8

Let the stuffed peppers rest for 5 minutes before serving. They can be served as is or topped with optional garnishes like avocado slices, fresh cilantro, or a dollop of Greek yogurt.

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Questions

What temperature do I cook Quinoa Stuffed Peppers at?

For Quinoa Stuffed Peppers, the oven is set to 375 F (about 190 C) in step 1. The longest stretch at that heat is 35 minutes, in step 6.

Do I need to rinse the grain for Quinoa Stuffed Peppers?

Step 2 reads: "Rinse the 1/2 cup uncooked quinoa under cold water." Yes. Step 2 washes off what coats the grain: surface starch on rice, which makes it clump and turn gummy, or the bitter natural coating on quinoa. Rinse until the water runs mostly clear.

How hot is Quinoa Stuffed Peppers?

Only mildly. The heat in Quinoa Stuffed Peppers comes from 1 tsp chili powder. For a milder plate, halve the chili powder; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

How many calories are in Quinoa Stuffed Peppers?

One serving (the recipe makes 4) is about 340 calories, with 9 g protein, 37 g carbohydrate and 1 g fat, plus 7 g fiber and 510 mg sodium. The figures are estimates computed from the ingredient list.

How long does Quinoa Stuffed Peppers keep?

Refrigerate what is left of Quinoa Stuffed Peppers within two hours and eat it within three days. Reheat covered in a 300 F oven until warmed through. The grain firms up as it chills; add a spoonful of water before reheating.

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