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Southwestern Quinoa Stuffed Peppers! Vegetarian and Gluten-Free! These protein packed peppers are so easy to put together and perfect for busy weeknights. Save these to make later! | www.delishknowledge.com

Southwestern Quinoa Stuffed Peppers

  • Author: Alex Caspero
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 6 peppers 1x
  • Category: dinner, healthy, vegetarian, glutenfree

Description

Southwestern Quinoa Stuffed Peppers! Vegetarian and Gluten-Free! These protein packed peppers are so easy to put together and perfect for busy weeknights.


  • Author: Alex Caspero
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 6 peppers 1x
  • Category: dinner, healthy, vegetarian, glutenfree
  • Author: Alex Caspero
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 6 peppers 1x
  • Category: dinner, healthy, vegetarian, glutenfree
Scale

Ingredients

  • 6 red bell peppers
  • 1 cup quinoa (red or white)
  • 2 cups water (or low-sodium vegetable broth)
  • 1 teaspoon olive oil
  • 1 white onion, finely diced
  • 2 jalapeños, diced
  • 2 garlic cloves, minced
  • 1 15 oz. can fire-roasted tomatoes
  • 1 15 oz. can black beans, rinsed and drained
  • 1 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
  • 1/2 cup vegetable broth
  • 1/3 cup chopped parsley
  • salt/pepper
  • 1 cup crumbled feta cheese

Instructions

  1. Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers.
  2. If necessary, cut thin slice from bottom of each pepper so they stand up straight.
  3. In large pot, and add enough water to cover peppers. Bring the water to a boil then add the peppers and cook for 2-3 minutes. Drain and set peppers aside.
  4. Alternatively, place peppers and water in a microwave-safe bowl. Cover and microwave on high for 2-3 minutes or until crisp-tender; set aside.
  5. Preheat the oven to 350 degrees F.
  6. While the peppers are cooking, combine the quinoa and water in a medium pot and bring to a boil. Reduce heat to low, cover and cook until quinoa is fork-tender, about 12 minutes.
  7. Heat a large skillet over medium heat. Add the olive oil and onion and cook until onion is tender, about 5 minutes. Add in the jalapeños, garlic, tomatoes and juice, rinsed and drained black beans, cumin, paprika and cooked quinoa.
  8. Stir together, add the broth and let simmer until broth is completely absorbed.
  9. Stir in the parsley and feta, season to taste with salt and pepper if needed.
  10. Place the peppers in a baking dish and divide the filling among the peppers. Cover with foil and place in the oven and cook for 15 minutes. Remove foil and cook an additional 10 minutes.
  11. For an extra treat, sprinkle a bit of the feta on top of the peppers once you remove the foil for a bubbly, cheese crust.
  12. Remove and serve!

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