For some reason I never think to make stuffed peppers, even though they’re one of the easiest and most versatile things to make on the planet. But inspiration struck on Sunday. I had two cored out peppers left over from a crudités platter I bought on Saturday and it was pretty obvious what I should do with them. Based on the ingredients I had lying around, I decided to do a Mexican version with quinoa as the base. A little corn and onion, some black beans, tomatoes, and fresh cilantro, and voila! A delicious and spontaneous meal that was on the table in about 90 minutes.
You can stuff peppers with just about anything you want. Rice is popular, as is ground meat, but I personally love the texture of quinoa and think it works great in this recipe. And you can’t get any easier or healthier than canned beans (just make sure you get beans without salt or any other junk). I chose to use black beans in keeping with the Mexican food theme but you could use any kind of bean you like or even a mixture of beans. Anything goes! If you’re looking for a simple and quick recipe that’s big on flavor, give these stuffed peppers a try.
Mexican Quinoa Stuffed Peppers
- 4-5 large bell peppers
- 1 cup quinoa
- 1 cup frozen corn
- 1 15 oz can black beans
- 1 14.5 oz can stewed tomatoes
- ⅓ cup chopped red onion
- Juice of half a lime
- 2 tsp cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
- A few bunches of fresh cilantro
- Wash peppers, cut their tops off, and discard the seeds. Place peppers on a 13×9 baking dish and set aside.
Preheat oven to 375 degrees F.
- Add quinoa to two cups of water in a pot and bring water to a boil. Once boiling, turn heat to low and cover. Let cook for about 15 minutes or until water is absorbed. Add frozen corn to hot quinoa and stir.
- Transfer quinoa and corn mixture to a mixing bowl.
- Rinse and drain black beans and add to quinoa and corn mixture.
- Add the stewed tomatoes with juices. Slice large tomato chunks into smaller pieces.
- Add red onion, lime juice, and all the spices and cilantro. Mix well.
- Lightly brush outsides of peppers with olive oil and spoon quinoa mixture into each pepper shell until mostly full.
- Bake for about 50 minutes to an hour, until peppers are tender.
Note: I’d add avocado to these as a topper but didn’t have any on hand when I made this batch. Although definitely not a necessity, I think avocado would take these peppers to the next level!