Ingredients
Equipment
Method
- Preheat your oven to 375°F.
- Prep Peppers: Cut the tops off the bell peppers and remove the seeds and membranes.
- Mix Filling: In a large bowl, combine the cooked quinoa, diced tomatoes, black beans, corn, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Mix well.
- Add Oil: Drizzle the olive oil over the mixture and stir until everything is well combined.
- Stuff Peppers: Stuff each bell pepper with the quinoa mixture, pressing down gently to pack it in.
- Arrange in Dish: Place the stuffed peppers upright in a baking dish. If needed, slice a small amount off the bottom to level them.
- Add Cheese: Sprinkle the shredded cheese evenly over the top of each stuffed pepper.
- Bake Covered: Cover the baking dish with aluminum foil and bake for 30 minutes.
- Finish Bake: Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is bubbly and golden.
- Serve: Let the peppers cool for a few minutes before serving. Garnish with fresh parsley if desired.
Notes
Flavor Boost: Try mixing in some chopped fresh herbs like basil or cilantro into the stuffing.
Substitution: You can substitute the quinoa with rice or couscous for a different texture.
Spicier Kick: For extra heat, add diced jalapeños or crushed red pepper flakes to the filling mixture.
Quinoa: Ensure the quinoa is fully cooked and cooled before mixing it with the other ingredients.
Cheese Swap: Feta cheese is a great, authentic Mediterranean alternative to cheddar or mozzarella.