Cheesy Quinoa Stuffed Peppers
In short: Bell pepper halves filled with quinoa, black beans, sweet corn and tomato, then topped with melted cheddar and baked until soft and bubbling. It takes about 1 h 25 min in total and makes 4 servings.
- Prep
- 30 min
- Cook
- 55 min
- Total
- 1 h 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 490 kcal
Quinoa gives these stuffed peppers a lighter, fluffier filling than rice, and black beans and corn make them substantial. The mixture is seasoned with cumin, smoked paprika and oregano, bound with tomato, and topped with cheddar that melts into golden pockets. The peppers bake in tomato sauce so the bottoms stay juicy. They are easy to fill ahead of time, and leftovers reheat well for lunch the next day.
Instructions
- Heat the oven to 190°C (375°F). Cook the quinoa with the water in a covered pan over low heat for 15 minutes, then leave covered for 5 minutes and fluff with a fork.
- Heat the oil in a skillet and cook the onion for 6 minutes until soft. Add the garlic, cumin, paprika and oregano and stir for 1 minute.
- In a large bowl, combine the quinoa, onion mixture, beans, corn, half of the tomatoes, half of the cheese, the coriander and the salt. Mix well and taste.
- Spread the remaining tomatoes in a baking dish large enough to hold the pepper halves in a single layer. Fill the pepper halves with the quinoa mixture, mounding it up, and set them on the tomatoes.
- Cover the dish with foil and bake for 30 minutes, until the peppers begin to soften.
- Remove the foil, sprinkle the rest of the cheese on top and bake for 12 to 15 minutes more, until the cheese is melted and golden. Rest for 5 minutes before serving.
Tips
- Rinse the quinoa well. Its natural coating can taste bitter, and rinsing takes only a minute.
- Replace the cheddar with vegan cheese for a plant-based version, or use crumbled feta and a squeeze of lime for a tangier filling.
Questions and answers
Can I make stuffed peppers ahead of time?
Yes. Fill the peppers, cover and refrigerate for up to 24 hours before baking, adding about 10 minutes. The filling alone keeps for 4 days.
Can I freeze stuffed peppers?
Freeze the baked, cooled peppers in a sealed container for up to 3 months. Thaw overnight and reheat covered at 180°C (350°F) for 25 minutes.
How do I keep the peppers from collapsing?
Choose firm peppers, halve them rather than stuffing them whole, and bake covered at first. Take them out while they still hold their shape.
How long does it take to make Cheesy Quinoa Stuffed Peppers?
About 1 h 25 min in total: 30 min of preparation and 55 min of cooking.
How many calories are in Cheesy Quinoa Stuffed Peppers?
About 490 kcal per serving, with 22 g of protein, 57 g of carbohydrates and 19 g of fat. These values are estimates.
Nutrition per serving
| Calories | 490 kcal |
|---|---|
| Protein | 22 g |
| Carbohydrates | 57 g |
| Fat | 19 g |
| Fiber | 13 g |
| Sugar | 18 g |
| Sodium | 690 mg |
Estimated values, calculated from the ingredients.
