Cheesy Quinoa Stuffed Peppers Recipe
This Cheesy Quinoa Stuffed Peppers recipe offers a nutritious and flavorful vegetarian meal featuring bell peppers stuffed with a spiced quinoa mixture, black beans, corn, green chiles, and topped with melted pepper jack and feta cheeses. Perfect as a wholesome main course with a delightful blend of textures and bold southwestern-inspired seasonings.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Peppers
- 6 bell peppers, tops cut, stemmed and seeded
Filling
- 3 cups cooked quinoa
- 4 ounces green chiles, from a can
- 1 cup corn kernels, thawed
- ½ cup cooked black beans, drained and rinsed
- ½ cup petite diced tomatoes (undrained)
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon chili powder, or more to taste
- Kosher salt and freshly ground black pepper, to taste
- 3 tablespoons cilantro leaves, chopped fresh
Cheese Topping
- ½ cup pepper jack cheese, shredded
- ¼ cup feta cheese, crumbled
Instructions
- Cook quinoa: If starting with uncooked quinoa, rinse 1 cup thoroughly under cold water. Combine with 2 cups vegetable broth or water in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed and quinoa is fluffy. Let rest 5 minutes, then fluff with a fork to yield approximately 3 cups cooked quinoa.
- Prepare peppers: Wash bell peppers. Slice off the tops and scoop out seeds and membranes to hollow them. For softer peppers, par-boil in boiling salted water for 5 minutes. Drain well and set cavity-side up.
- Combine vegetables and beans: In a large skillet, mix petite diced tomatoes (undrained), black beans, corn kernels, and canned green chiles.
- Add spices: Stir in cumin, garlic powder, onion powder, chili powder, kosher salt, and black pepper until the mixture is well coated.
- Simmer filling: Bring skillet mixture to a gentle simmer over medium heat, then reduce to low and cook for 7 minutes, stirring occasionally. Remove from heat and fold in cooked quinoa and chopped cilantro. Adjust seasoning as needed.
- Prepare for baking: Preheat oven to 375°F (190°C). Lightly grease a large baking dish. Arrange peppers upright in the dish and spoon the quinoa filling into each pepper, pressing down gently.
- Bake covered: Cover dish with aluminum foil and bake for 30 minutes. Remove foil.
- Add cheese and finish baking: Sprinkle shredded pepper jack and crumbled feta evenly over peppers. Return uncovered to oven and bake for 20 minutes until peppers are tender and cheese is melted and golden.
- Rest and serve: Remove from oven and let rest 10 minutes. Garnish with extra cilantro if desired. Serve warm.
Notes
- Par-boiling the peppers softens them but is optional; they will cook through during baking.
- For a spicier version, increase the chili powder or add a pinch of cayenne pepper.
- Use vegetable broth instead of water for cooking quinoa to enhance flavor.
- Leftover stuffed peppers can be refrigerated for up to 3 days and reheated in the oven.
- Substitute pepper jack cheese with Monterey Jack or mozzarella for a milder taste.
