Mexican Quinoa Stuffed Bell Peppers

This vibrant and nutrient-packed dish features bell peppers stuffed with a flavorful combination of quinoa, black beans, corn, and spices. It’s a perfect melding of textures and tastes that is both hearty and healthy. Ideal for a satisfying dinner or a colorful addition to any potluck, these Mexican Quinoa Stuffed Bell Peppers are sure to be a crowd-pleaser.

Ingredients ###

For the stuffed peppers:
– 4 large bell peppers (any color), tops cut off and seeds removed
– 1 cup quinoa, rinsed
– 1 can black beans, drained and rinsed
– 1 cup corn kernels (fresh or frozen)
– 1 small red onion, diced
– 1 jalapeño, seeded and minced (optional)
– 2 cloves garlic, minced
– 1 cup diced tomatoes (canned or fresh)
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– Salt and pepper to taste
– 1 ½ cups shredded cheese (cheddar, Monterey Jack, or a blend)

For garnish and serving: ###
– Fresh cilantro, chopped
– Avocado slices or guacamole
– Lime wedges
– Sour cream or Greek yogurt (optional)

Instructions ###

1. Prepare the quinoa:
– Place the quinoa in a medium saucepan with 2 cups of water.
– Bring to a boil, reduce heat, cover, and simmer for about 15 minutes, or until the water is absorbed and the quinoa is fluffy.
– Remove from heat and set aside.

2. Prepare the filling:
– In a large skillet, heat the olive oil over medium heat.
– Add the diced red onion and cook for about 3 minutes, or until softened.
– Add the minced garlic and jalapeño, cooking for another minute until fragrant.
– Stir in the ground cumin, chili powder, and a pinch of salt and pepper.
– Add the corn, black beans, and diced tomatoes.
– Cook for about 5 minutes, stirring occasionally, until heated through.

3. Combine with quinoa:
– Add the cooked quinoa to the skillet with the vegetables.
– Mix thoroughly until all ingredients are well incorporated.
– Adjust seasoning with additional salt and pepper if needed.

4. Stuff the peppers:
– Preheat your oven to 375°F (190°C).
– Arrange the bell peppers in a baking dish.
– Spoon the quinoa mixture into each of the bell peppers, packing them fully.
– Top each pepper with shredded cheese.

5. Bake the peppers:
– Cover the baking dish with aluminum foil.
– Bake in the preheated oven for 30 minutes, or until the peppers are tender.
– Remove the foil and bake for an additional 10 minutes, allowing the cheese to melt and become golden brown.

6. Serve:
– Remove the stuffed peppers from the oven and let them cool slightly.
– Garnish with chopped fresh cilantro.
– Serve with avocado slices or guacamole, lime wedges, and optionally, a dollop of sour cream or Greek yogurt.

Enjoy your hearty and flavorful Mexican Quinoa Stuffed Bell Peppers!