Go Back
Quinoa Stuffed Peppers

Cheesy Quinoa Stuffed Peppers Recipe

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 435
Ingredients Method Notes

Ingredients
  

  • 4 large bell peppers
  • 2 tbsp olive oil, divided
  • 1/2 cup finely chopped yellow onion
  • 2 cloves garlic, minced
  • 3/4 cup dry quinoa, rinsed
  • 1 1/2 cups vegetable broth
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn kernels, thawed
  • 1/2 cup plain tomato sauce
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • Salt and black pepper
  • 1 cup shredded pepper jack cheese
  • Fresh cilantro leaves for garnish (optional)

Method
 

  1. Preheat oven to 400°F. Halve peppers, remove seeds and ribs, brush with 1 tbsp oil, season with salt and pepper, and roast cut side up for 15 minutes.
  2. Heat remaining 1 tbsp oil in a saucepan. Sauté onion 3-4 minutes, add garlic and cook 30 seconds. Stir in quinoa, toast 1 minute, then add broth. Boil, cover, and simmer 15 minutes. Let stand covered 5 minutes, then fluff.
  3. Mix quinoa, beans, corn, tomato sauce, spices, and 1/2 cup cheese. Spoon into pepper halves.
  4. Top with remaining 1/2 cup cheese. Bake 10-15 minutes until cheese is bubbly. Garnish with cilantro and serve hot.

Notes

Red and yellow peppers are sweeter, while green peppers have a more vegetal bite and benefit from an extra 5 minutes in the initial roast.