Hi, I’m Marie. Today, I will show you a way to prepare southwest inspired quinoa stuffed peppers recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I’m gonna make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Southwest Inspired Quinoa Stuffed Peppers Recipe
Southwest Inspired Quinoa Stuffed Peppers is one of the most well liked of current trending foods on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Southwest Inspired Quinoa Stuffed Peppers is something that I’ve loved my whole life. They’re fine and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients. You can cook southwest inspired quinoa stuffed peppers using 10 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Southwest Inspired Quinoa Stuffed Peppers:
- Make ready 3-4 bell peppers - any color, halved, seeds and ribs removed
- Prepare 2 cups prepared quinoa
- Make ready 1 can yellow corn - drained
- Take 1 can black beans - drained and rinsed
- Take 1 can diced tomatoes - do not drain (I used garlic with olive oil tomatoes)
- Take 2 tsp chili powder
- Make ready 1 tsp paprika
- Get 1 tsp cumin
- Get to taste salt & pepper
- Make ready 2 cups Shredded cheese (I used a blend of sharp cheddar and pepper jack)
Steps to make Southwest Inspired Quinoa Stuffed Peppers:
- Prepare Quinoa to package directions. Preheat oven to 375°F.
- While quinoa is cooking prep your bell peppers, arrange in a 9x13 casserole dish, cut side up. I had pretty large peppers so I only needed 3, but if you have medium to small peppers you will need 4.
- When quinoa is done, remove pan from stove. Add corn, black beans, tomatoes, chili powder, paprika, and cumin directly to quinoa in pan. Stir to combine until seasoning is fully incorporated. Taste mixture and add salt and pepper if desired.
- Spoon equal amount of mixture into each prepared pepper until all mixture is used up. Tent dish with foil and place in oven for 30-45 minutes depending on how soft you want your peppers. We like ours very soft so I went with 45 min.
- Remove from oven, carefully uncover, top peppers with 1/4-1/3 cup shredded cheese each (amount per pepper depends on if you used 3 or 4). Return dish to oven uncovered, bake 10 more minutes or until cheese is melted and bubbly. Remove, let rest for 5 minutes and serve. Top with sour cream, salsa and/or guacamole if desired.
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