Southwestern Stuffed Bell Peppers

Vibrant bell peppers generously filled with a seasoned blend of quinoa, black beans, corn, and melting cheese, baked until tender. Served alongside a light, crisp green salad for a complete, balanced meal.

• Prep: 20 min
• Cook: 35 min
• Total: 55 min
• Servings: 4
• Cuisine: American
• Difficulty: Medium
• Cost: $5.80/serving

Dietary

• Vegetarian
• Gluten-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein
• High-Fiber
• Pescatarian

Tags

• bake
• savory
• healthy
• comfort food
• fresh

Ingredients

• 4 bell peppers (large, any color)
• 1.25 cup quinoa (uncooked)
• 2 tablespoon olive oil
• 1 yellow onion (medium, chopped)
• 2 clove garlic (minced)
• 15 ounce black beans (rinsed and drained)
• 1 cup frozen corn
• 14.5 ounce diced tomatoes (undrained)
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 0.5 teaspoon dried oregano
• 1 cup vegetable broth
• 1 teaspoon salt
• 0.5 teaspoon black pepper (freshly ground)
• 1.25 cup shredded cheese (Monterey Jack or cheddar blend)
• 0.25 cup fresh cilantro (chopped)
• 5 ounce mixed greens
• 1 cup cherry tomatoes (halved)
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard

Instructions

1. Preheat your oven to 400°F. Halve the bell peppers lengthwise and remove the seeds and membranes. Place the pepper halves cut-side up in a baking dish. If they don't sit flat, trim a small slice from the bottom.
2. Cook the quinoa according to package directions. Generally, this means combining the 1 1/4 cups uncooked quinoa with 2 1/2 cups water or vegetable broth in a pot, bringing it to a boil, then reducing heat to low, covering, and simmering for 15 minutes, until liquid is absorbed. Fluff with a fork.
3. While quinoa cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped yellow onion and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
4. Add the rinsed and drained black beans, frozen corn, undrained diced tomatoes, chili powder, smoked paprika, dried oregano, 1/2 cup vegetable broth, 1 teaspoon salt, and 1/2 teaspoon black pepper to the skillet. Bring to a simmer and cook for 5 minutes, allowing the flavors to meld.
5. Once the quinoa is cooked, add it to the skillet mixture along with 1 cup of the shredded cheese. Stir until well combined.
6. Spoon the quinoa and bean mixture evenly into the bell pepper halves. Pour the remaining 1/2 cup vegetable broth into the bottom of the baking dish. Cover the dish loosely with foil.
7. Bake for 20 minutes, then remove the foil, sprinkle the remaining 1/4 cup shredded cheese over the stuffed peppers, and bake uncovered for another 10-15 minutes, or until the peppers are tender and the cheese is bubbly and lightly browned.
8. While the peppers are baking, prepare the side salad. In a small bowl, whisk together 1 tablespoon olive oil, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, and a pinch of salt and pepper for the vinaigrette. Combine the mixed greens and halved cherry tomatoes in a large bowl. Dress with vinaigrette just before serving.
9. Garnish the baked stuffed peppers with chopped fresh cilantro before serving, alongside the green salad.

Notes

Leftover stuffed peppers store well in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through.

Nutrition (per serving)

• Calories: 490
• Protein: 23.8 g
• Carbohydrates: 65.5 g
• Fat: 15.3 g
• Fiber: 15.1 g
• Sodium: 870 mg
• Saturated Fat: 6.8 g
• Sugar: 12.3 g
• Cholesterol: 29 mg