These Mexican Quinoa stuffed peppers make a hearty, healthy, protein packed meal which is delicious and quick to prepare. I know it has unique texture, but it is very bland and absorbs all the flavors that you add to it. I love making different varieties of stuffings to add to veggies and baking them into deliciousness. They make perfect options for meal prep! I love Mexican food with a kick and since I cant have real Mexican food due to my low carb/healthy diet, I try to twist healthy dishes with Mexican flavors. Seriously, this stuff is so good! definitely hits the spot when you are craving Mexican. I love stuffed peppers because it gives everyone their own individual pepper that is stuffed to the brim with goodness.
This dish is very easy to make and you can whip this up in 20 minutes. These are good last minute meal options or can be prepped ahead of time for gatherings. You can add any meats/toppings you like to your stuffed peppers. Another bonus? These quinoa stuffed peppers are just as good leftover. Kind of like a great chili, the flavors just mellow out together and they get even better the next day. I like to make extras to have on hand for lunches throughout the week. Perfect for meal prep!I hope you enjoy this dish as much as we did!
3 large bell peppers (any color you want)
1 cup cooked quinoa (can be made ahead of time/or instantly in instant pot – high pressure cook for 3 minutes)
1 large onion chopped finely
1-2 jalapenos chopped finely
1 tomato chopped finely
1 tbsp garlic finely chopped
1 can of black beans (drained and rinsed)
3/4 can of corn (drained and rinsed)
1/2 tbsp chili powder (adjust to your comfort level)
1 tbsp cumin-coriander powder
1/2 tbsp lime juice
salt to taste
1 cup shredded pepper jack cheese
1/2 cup cilantro finely chopped
1/2 cup chopped bell pepper
1 avocado sliced
1/2 tbsp of EVOO
- Cook the quinoa ahead of time or you can cook them instantly in instant pot on high pressure for 3 minutes with seal closed while you are prepping the vegetables.
- In a large skilled, add EVOO. Once hot add chopped jalapenos, garlic, onion, tomato. Saute until translucent. Add chopped onion and bell pepper. Saute for couple minutes. Add all the seasonings (salt, cumin-coriander powder, chili powder). Mix thoroughly. Add black beans, corn, and cooked quinoa to the veggies. Saute for 1-2 minutes and turn off the heat. Top the stuffing off with lime juice and chopped cilantro.
- Prep the bell peppers and scoop the mixture into the insides of the peppers. Top them off with pepper jack cheese. Bake at 400degrees for about 15-20 mins until the peppers start to soften and the insides are heated throughout. The cheese on top should be melted by the time and maybe little crispy.
- Take them out of the oven, top it off with sliced avocados (optional) and chopped cilantro. Serve stuffed bell pepper with lime wedge. Squeeze the lime juice over it prior eating, its quite delicious!
P.S. You can also top the stuffed pepper with sour cream. Go crazy with stuffing, add any veggies, meats, and cheese you want in your stuffed peppers. Hope you enjoy this dish as much as we do in our home.