Cheesy Quinoa-Stuffed Bell Peppers with Southwestern Spice

These stuffed peppers are a vibrant, satisfying dish that brings a taste of the Southwest to your table. Filled with fluffy quinoa, juicy tomatoes and a hint of chili powder, each pepper is a wholesome, flavorful bite.

Topped with melted cheese, they become irresistibly gooey and delicious. Perfect for a weeknight dinner or a crowd-pleasing meal, these peppers are as colorful as they are tasty.

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Ingredients

4 large bell peppers (any color)View ingredient guideLike ingredientDislike ingredient

1 cup quinoaView ingredient guideLike ingredientDislike ingredient

2 cups vegetable broth or waterView ingredient guideLike ingredientDislike ingredient

1 can (14.5 oz) diced tomatoes, drainedView ingredient guideLike ingredientDislike ingredient

1 teaspoon chili powderView ingredient guideLike ingredientDislike ingredient

1 cup shredded cheese (cheddar or Monterey Jack)View ingredient guideLike ingredientDislike ingredient

Salt and pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes. If needed, trim the bottoms so they stand upright.
3. In a medium saucepan, combine quinoa and vegetable broth (or water). Bring to a boil, then reduce heat, cover and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork.
4. In a large bowl, mix the cooked quinoa, drained diced tomatoes, chili powder and salt and pepper to taste.
5. Stuff each pepper with the quinoa mixture, pressing gently to fill. Place peppers upright in a baking dish.
6. Top each pepper with shredded cheese.
7. Bake for 20-25 minutes, until peppers are tender and cheese is melted and bubbly.
8. Let cool for a few minutes before serving.

Recipe Tips

FAQ

Can I use a different grain instead of quinoa?

Yes, you can substitute cooked rice, farro or couscous. Adjust cooking time accordingly.

How do I store leftovers?

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Can I freeze these stuffed peppers?

Yes, assemble and bake as directed, then let cool completely. Wrap individually and freeze for up to 3 months. Reheat in the oven at 350°F until warmed through.