Recipe: Perfect Southwest Inspired Quinoa Stuffed Peppers

Southwest Inspired Quinoa Stuffed Peppers. These Southwest Beef & Quinoa Stuffed Peppers make a hearty, healthy, protein packed meal that's amazingly delicious and quick and easy to prepare. Stuffed peppers are so satisfying, squeeze in so many veggies, and have just such a textural variety, you never get bored eating them! For these peppers, I decided to go with my usual recipe (a Southwestern style stuffed pepper) and add in sweet potato noodles for a healthy carb boost and.

Earlier this week I'd planned to make a batch of vegetarian quinoa stuffed peppers, but then: It got hot. Sweet bell peppers, stuffed with southwestern-inspired goodness. This incredibly versatile dinner can be customized for vegetarians, vegans, and meat-eaters In the case of these Southwestern Black Bean & Quinoa Stuffed Peppers, they can be made a myriad of ways. You can cook Southwest Inspired Quinoa Stuffed Peppers using 10 ingredients and 5 steps. Here is how you cook it.

Ingredients of Southwest Inspired Quinoa Stuffed Peppers

1. Prepare 3-4 of bell peppers - any color, halved, seeds and ribs removed.
2. You need 2 cups of prepared quinoa.
3. You need 1 can of yellow corn - drained.
4. You need 1 can of black beans - drained and rinsed.
5. You need 1 can of diced tomatoes - do not drain (I used garlic with olive oil tomatoes).
6. Prepare 2 tsp of chili powder.
7. Prepare 1 tsp of paprika.
8. You need 1 tsp of cumin.
9. You need to taste of salt & pepper.
10. Prepare 2 cups of Shredded cheese (I used a blend of sharp cheddar and pepper jack).

These Southwest Beef & Quinoa Stuffed Peppers make a hearty, healthy, protein packed meal that's amazingly delicious and quick and easy to prepare. Bright and flavorful Southwest Stuffed Peppers pack a tangy punch! These peppers are filled with BBQ brisket and topped with a creamy slaw! Grilled Tex Mex Quinoa Stuffed Peppers ~ Delicious Recipe for Peppers Stuffed with Beans, Corn, Tomatoes, Onions, Cheese and Cheese then grilled or.

Southwest Inspired Quinoa Stuffed Peppers instructions

1. Prepare Quinoa to package directions. Preheat oven to 375°F..
2. While quinoa is cooking prep your bell peppers, arrange in a 9x13" casserole dish, cut side up. I had pretty large peppers so I only needed 3, but if you have medium to small peppers you will need 4..
3. When quinoa is done, remove pan from stove. Add corn, black beans, tomatoes, chili powder, paprika, and cumin directly to quinoa in pan. Stir to combine until seasoning is fully incorporated. Taste mixture and add salt and pepper if desired..
4. Spoon equal amount of mixture into each prepared pepper until all mixture is used up. Tent dish with foil and place in oven for 30-45 minutes depending on how soft you want your peppers. We like ours very soft so I went with 45 min..
5. Remove from oven, carefully uncover, top peppers with 1/4-1/3 cup shredded cheese each (amount per pepper depends on if you used 3 or 4). Return dish to oven uncovered, bake 10 more minutes or until cheese is melted and bubbly. Remove, let rest for 5 minutes and serve. Top with sour cream, salsa and/or guacamole if desired..

These peppers were inspired by my desire to create more hearty, make-ahead dinner options that are both Since I will always have a soft spot for Mexican food, I landed on these Southwest stuffed peppers as another. I went to the mall the other day. Stuffed Peppers is what I grew up on. They were on my mom's weekly dinner menu. Stuffed with a delicious, mildly-spiced meat mixture, my.