Southwestern Quinoa Stuffed Peppers

Southwestern Quinoa Stuffed Peppers

Loaded with protein, healthy grains, and veggies, these southwestern quinoa stuffed peppers are a healthy balanced meal for the family.

A delicious meal made with fresh red bell peppers stuffed with protein-packed quinoa, fiber-rich black beans, combined with a southwestern-style blend of spiced and herbs, and topped with creamy mozzarella cheese.

Southwestern Quinoa Stuffed Peppers

I grew up on stuffed peppers. My mother’s recipe was a simple combination of white rice, tomato sauce and ground beef, and although it was delicious I love up-cycling old recipes! Since I’m a huge fan of quinoa I substituted plain rice with this nutty grain and added an earthy blend of tex-mex flavours.

Southwestern Quinoa Stuffed Peppers

These southwestern quinoa stuffed peppers are incredibly filling and hearty, making them an ideal vegetarian option for the family. For meat-lovers, simply saute some ground beef and add it to their personalized stuffed peppers.

Southwestern Quinoa Stuffed Peppers

Southwestern Quinoa Stuffed Peppers

2015-03-04
: 5
: 20 min
: 60-70 min

Loaded with protein, healthy grains, and veggies, these southwestern quinoa stuffed peppers are a healthy balanced meal for the family. A delicious meal made with fresh red bell peppers stuffed with protein-packed quinoa, fiber-rich black beans, combined with a southwestern-style blend of spiced and herbs, and topped with creamy mozzarella cheese. I grew up on …

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Southwestern Quinoa Stuffed Peppers
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5
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Ingredients
    5 medium red bell peppers
  • 1 cup precooked quinoa
  • 1/2 medium red onion, finely diced
  • 1 garlic clove, finely minced
  • 1/2 tsp. cumin
  • 1/2 tsp. chili powder
  • 1/2 tsp. paprika
  • 1 cup canned diced tomatoes, drained *Plus 1 cup of canned tomato juice
  • 1 cup black beans, drained and rinsed
  • 1 cup mozzarella cheese, grated or cubed
Directions

Preheat oven to 350°F.

Finely dice the onion and garlic. Halve the peppers and remove the seeds and pith (tough white skin inside) and discard. Mix the cooked quinoa (find cooking instructions HERE) with the onions, garlic, drained tomatoes, and spices in a large bowl until combined.

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Place the peppers skin-side down in a large baking dish. Pour the reserved tomato juice into the pan. Stuff each pepper with about 1 cup of the quinoa mixture (or more, if needed) so as to fill each pepper completely then pack down firmly.

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Top each pepper with mozzarella cheese.

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Cover with aluminum foil and bake for about 1 hour or until the peppers are fork tender. Once cooked, turn the oven to broil and transfer the baking dish to the top rack. Continue to cook for another 3-5 minutes or until the cheese is browned and bubbling.

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