Southwestern Stuffed Peppers
- 6 red bell peppers, tops removed and reserved then cored and seeded
- 1 cup fresh corn kernels or frozen, thawed
- 1/2 medium red onion, finely chopped
- 2 yellow or orange bell peppers, diced
- 1 jalapeño pepper, seeded and finely chopped (optional)
- 1 tablespoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 3 cloves garlic, sliced
- 1/2 cup quinoa
- 1 (15.0-ounce) can no-salt-added black beans, drained and rinsed
- Zest and juice of 2 limes
- 1/4 cup chopped fresh cilantro, for garnish
Preheat the oven to 400°F.
Place cored peppers and their tops to one side of a large rimmed baking sheet.
On the other side of the same baking sheet, spread corn in a single layer.
Roast until the peppers are soft and corn is slightly browned, about 20 minutes. Set aside to cool.
In a large skillet over medium-high heat, cook onion, diced bell peppers and jalapeño until golden brown, about 5 minutes.
Add water, as needed, to prevent burning.
Add chili powder, cumin and coriander.
Continue cooking until aromatic, about 30 seconds.
Add garlic, quinoa and 3/4 cup water.
Bring to a boil, then reduce to a simmer and cover.
Cook until quinoa is tender, about 12 to 15 minutes.
Add roasted corn and black beans.
Cook just until beans are warmed through, about 2 minutes.
Stir in lime zest and juice. Let mixture cool slightly.
Spoon the stuffing equally among peppers (about 2/3 cup filling per pepper), and place them in a baking dish.
Bake until they are hot throughout, 5 to 10 minutes.
Garnish with cilantro and serve.
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- 6 red bell peppers, tops removed and reserved then cored and seeded
- 1 cup fresh corn kernels or frozen, thawed
- 1/2 medium red onion, finely chopped
- 2 yellow or orange bell peppers, diced
- 1 jalapeño pepper, seeded and finely chopped (optional)
- 1 tablespoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 3 cloves garlic, sliced
- 1/2 cup quinoa
- 1 (15.0-ounce) can no-salt-added black beans, drained and rinsed
- Zest and juice of 2 limes
- 1/4 cup chopped fresh cilantro, for garnish