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Home/Recipes/Southwestern Stuffed Peppers

Southwestern Stuffed Peppers

Serves 6
Time 1 hr 5 min
Stuffed peppers make a healthy and portable weekday lunch or easy dinner side dish. Substitute cooked amaranth, millet or brown rice for the quinoa, if you like. Serve with salsa and diced avocado.
Special Diets:
Dairy-Free
Wheat-Free
Gluten-Free
Low-Sodium
Vegan
Vegetarian
High-Fiber
Low-Fat
Ingredients
  • 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
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Exclusively for Prime members in select ZIP codes.

Method

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.

Nutritional Info:
Per serving: 190 calories (15 from fat), 2g total fat, 0g saturated fat, 0mg cholesterol, 40mg sodium, 37g carbohydrates (8g dietary fiber, 7g sugar), 8g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
  • 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
Shop with Prime

Exclusively for Prime members in select ZIP codes.