Print

Amazing Tex-Mex Quinoa Stuffed Peppers Now

Tex-Mex Quinoa Stuffed Peppers
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Enjoy these Tex-Mex Quinoa Stuffed Peppers for a warm and healthy dinner. This recipe combines fluffy quinoa, black beans, and vibrant Tex-Mex spices packed inside tender bell peppers. It is a comforting meal you will love making.

Ingredients

Scale
  • 4 large Bell Peppers (any color)
  • 1 cup Quinoa, rinsed
  • 2 cups Vegetable Broth or Water
  • 1 tablespoon Olive Oil
  • 1 small Onion, chopped
  • 2 cloves Garlic, minced
  • 1 (15-ounce) can Black Beans, rinsed and drained
  • 1 cup Corn (frozen or canned)
  • 1 teaspoon Chili Powder
  • 1 teaspoon Cumin
  • 1/2 teaspoon Smoked Paprika
  • 1/4 teaspoon Oregano
  • Salt and Pepper to taste
  • 1/2 cup Shredded Cheese (optional, for topping)
  • 1/4 cup Fresh Cilantro, chopped (for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
  2. Cut the bell peppers in half lengthwise and remove the seeds and membranes. Place the pepper halves cut-side up in the prepared baking dish.
  3. Cook the quinoa: Combine the rinsed quinoa and vegetable broth (or water) in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until all liquid is absorbed. Fluff with a fork.
  4. While the quinoa cooks, prepare the filling base: Heat olive oil in a skillet over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook for 1 minute more until fragrant.
  5. Stir the cooked quinoa, black beans, corn, chili powder, cumin, smoked paprika, oregano, salt, and pepper into the skillet with the onions and garlic. Mix well to combine all the Tex-Mex flavors.
  6. Spoon the quinoa mixture evenly into the hollowed-out bell pepper halves. Pack the filling lightly.
  7. Pour about 1/2 inch of water into the bottom of the baking dish to help steam the peppers.
  8. Bake for 30 minutes. If using cheese, sprinkle it over the tops of the peppers for the last 5 minutes of baking.
  9. Carefully remove the dish from the oven. Garnish with fresh cilantro before serving hot.

Notes

  • For extra flavor, use salsa instead of plain broth when cooking the quinoa.
  • If you prefer a softer pepper, cover the baking dish with foil for the first 20 minutes of baking.
  • This recipe is easily made vegan by omitting the optional cheese topping.

Nutrition

Find it online: https://afripaket.com/tex-mex-quinoa-stuffed-peppers-recipe/