Southwestern Stuffed Peppers

These vegetarian-friendly Southwestern stuffed peppers are filled with quinoa, corn, green onions and black beans. Just toss ingredients together, load onto a pepper and bake.

under 25 mins
dinner
Updated on 10 June 2024

Ingredients for servings

    Stuffed Peppers

  • 1 cup uncooked quinoa

  • 4 medium bell peppers

  • 15.5 ounces black beans drained and rinsed

  • 1 cup frozen corn kernels

  • 1.5 teaspoons paprika

  • 0.75 teaspoon coriander

  • 0.75 teaspoon cumin

  • 0.5 teaspoon kosher salt

  • 1.5 tablespoons red wine vinegar

  • 3 tablespoons olive oil

Directions

  • Preheat oven to 400 degrees F (204 degrees C).

  • Core the bell peppers and cut them in half.

  • Using a fine-mesh strainer, rinse the quinoa under running water. Pour quinoa into a medium pan with 1.75 cups water. Add a sprinkle of salt and bring to a boil, covered. Lower heat, keep covered, and cook until liquid is absorbed, about 8-10 minutes.

  • In a large bowl, mix together quinoa, black beans and corn. Toss with spices, vinegar and oil. Sprinkle inner part of peppers with some salt and then divide quinoa into peppers. Cover with cheese and bake for 10 to 12 minutes.

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