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–+ servings

Mexican Quinoa Stuffed Peppers

Notes: These are a great make-ahead option for busy nights. I also love adding 1 lb of ground beef or ground turkey with taco seasoning as well (this will likely double your recipe if you're wanting more leftovers). Optional to serve with guacamole or sliced avocado on top.
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Course dinner, Kids, make-ahead, one pot
Servings 4

Ingredients 

  • 4 bell peppers any color
  • 1 cup cooked quinoa (by cooking 1/2 cup quinoa and 1 cup water for 10 minutes)
  • 1 cup black beans rinsed and drained
  • 1 cup or ear corn kernels
  • 1/2 cup diced tomatoes
  • 1/2 cup diced red onion or 1/4 cup diced green onion
  • 1/2 cup diced bell pepper
  • 2 cloves garlic, crushed
  • 1/2 tsp cumin
  • 1/4 tsp smoked paprika
  • 1 tsp sea salt & 1/2 tsp pepper or more to taste
  • 1/2 cup shredded cheese (optional)

Instructions

  • Preheat the oven to 375°F. Grease a baking dish that can hold the stuffed peppers.
  • Cut the tops off the bell peppers and remove the seeds and membranes from the inside. Rinse the peppers and set them aside.
  • In a large bowl, combine the cooked quinoa, black beans, corn kernels, diced tomatoes, diced red onion, diced bell pepper, minced garlic, chili powder, ground cumin, smoked paprika, sea salt, and pepper. Mix well to combine all the ingredients. If adding ground meat, add it to the mixture as well.
  • Stuff the mixture into the hollowed-out bell peppers, packing it tightly. Place the stuffed peppers in the greased baking dish.
  • Cover the baking dish with foil and bake in the preheated oven for about 25-30 minutes, or until the peppers are tender. If using cheese: remove the foil from the baking dish and sprinkle the shredded cheese on top of each stuffed pepper.
    Return to oven and bake or broil for an extra 5 minutes or until the cheese melts.