Craving a meal that's both nutritious and bursting with flavor? Get ready to transform your dinner table with these mouthwatering Tex-Mex Quinoa Stuffed Peppers that will make your taste buds dance! Packed with protein-rich quinoa, zesty spices, and colorful bell peppers, this recipe is about to become your new weeknight hero - promising a delicious meal that's ready in under 45 minutes and sure to impress both family and friends.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 bell peppers
- 1 cup quinoa, cooked
- 1 can black beans, drained
- 1 cup corn
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt to taste
- 1 cup salsa
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your stuffed peppers cook evenly and become tender.
- While the oven is heating, prepare the bell peppers. Slice the tops off the peppers and remove the seeds and membranes. You can save the tops for garnish or chop them up to add to the filling if desired.
- In a medium saucepan, cook 1 cup of quinoa according to package instructions. Typically, this involves rinsing the quinoa under cold water, then combining it with 2 cups of water in a saucepan. Bring to a boil, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the water is absorbed. Once done, fluff with a fork and set aside.
- In a large mixing bowl, combine the cooked quinoa, drained black beans, corn, cumin, chili powder, salt, and 1/2 cup of salsa. Mix well to ensure all ingredients are evenly distributed.
- Stuff each prepared bell pepper with the quinoa mixture, pressing down gently to pack the filling. Place the stuffed peppers upright in a baking dish.
- Pour the remaining 1/2 cup of salsa over the stuffed peppers, ensuring they are well-coated. This will add moisture and flavor during baking.
- Cover the baking dish with aluminum foil to prevent the peppers from drying out while they bake.
- Bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and bake for an additional 5 minutes, allowing the tops to brown slightly.
- Once done, remove the stuffed peppers from the oven and let them cool for a few minutes before serving. You can garnish with fresh cilantro, avocado, or cheese if desired.
- Serve warm and enjoy your Easy Quinoa Stuffed Peppers Tex Mex Style!
Tips
- Choose bell peppers that are firm and have a flat bottom to help them stand upright while baking.
- For extra flavor, consider toasting the quinoa in a dry skillet for 2-3 minutes before cooking to enhance its nutty taste.
- If you want a protein boost, add some shredded chicken or ground turkey to the quinoa mixture.
- Experiment with different types of salsa - from mild to spicy - to customize the heat level.
- Make sure to drain black beans and corn thoroughly to prevent excess moisture in your filling.
- For a vegetarian option, top with plant-based cheese before the final 5 minutes of baking.
- Prep these peppers in advance and refrigerate - they're perfect for meal prep and taste even better the next day!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 55g
Protein: 12g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
