Mexican Quinoa Stuffed Bell Peppers
Transform your weeknight dinner routine with these vibrant and nutritious Mexican Quinoa Stuffed Bell Peppers, a perfect blend of wholesome quinoa, zesty spices, and fresh ingredients. Tender bell peppers are filled to the brim with a savory mixture of fluffy quinoa, protein-packed black beans, sweet corn, and spiced tomatoes with green chilies, creating a satisfying dish bursting with bold Mexican-inspired flavors. Topped with gooey melted cheese, a sprinkle of fresh cilantro, and a tangy squeeze of lime, this recipe is both comforting and healthy. Ready in under an hour, this vegetarian delight makes an ideal meal prep option or family dinner. Plus, it's naturally gluten-free and customizable with your favorite toppings!
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Recipe Information
Ingredients
- 4 whole bell peppers
- 1 cup quinoa
- 2 cups water
- 1 tablespoon olive oil
- 1 medium, diced yellow onion
- 2 cloves, minced garlic
- 1 can (15 ounces), drained and rinsed black beans
- 1 cup corn kernels
- 1 can (10 ounces) diced tomatoes with green chilies
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 0.5 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup shredded cheddar or Mexican blend cheese
- 2 tablespoons, chopped cilantro
- 1 whole lime
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Reserve the tops for presentation if desired.
Rinse the quinoa under cold water and cook it in 2 cups of water according to the package instructions (about 15 minutes). Once cooked, fluff with a fork and set aside.
While the quinoa cooks, heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for 1 minute more.
Add the black beans, corn kernels, diced tomatoes with green chilies, chili powder, cumin, paprika, salt, and black pepper to the skillet. Stir to combine and heat for 3-4 minutes.
Stir the cooked quinoa into the skillet mixture. Taste and adjust seasoning if needed.
Place the bell peppers upright in a baking dish. Spoon the quinoa mixture into the peppers, packing it lightly but thoroughly.
Sprinkle shredded cheese over each stuffed pepper.
Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
Remove the peppers from the oven and allow them to cool for a few minutes. Garnish with chopped cilantro and a squeeze of lime juice before serving.
Nutrition Facts
Calories |
1889 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.7 g | 88% | |
| Saturated Fat | 26.6 g | 133% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 5177 mg | 225% | |
| Total Carbohydrate | 245.5 g | 89% | |
| Dietary Fiber | 44.6 g | 159% | |
| Total Sugars | 42.4 g | ||
| Protein | 88.9 g | 178% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1216 mg | 94% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 2504 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
