Fresh Southwest Stuffed Peppers
Fresh Southwest Stuffed Peppers are a vibrant and flavorful dish that brings the essence of the southwest right to your dinner table.
Equipment
- Skillet
- Baking Dish
- Mixing Bowl
Ingredients
Vegetables
- 4 pieces Bell Peppers Preferably red, yellow, or orange.
Filling
- 1 cup Cooked Quinoa Adds protein and fiber.
- 1 can Black Beans 15 oz, drained and rinsed.
- 1 cup Corn Frozen or fresh.
- 1 medium Onion Finely chopped.
- 2-3 cloves Garlic Minced.
- 1 teaspoon Chili Powder Adjust according to spice preference.
- 1 teaspoon Ground Cumin Enhances southwestern flavor.
- 1 cup Cheddar Cheese Shredded.
- 1 handful Fresh Cilantro Chopped.
Seasoning
- to taste Salt
- to taste Pepper
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare the bell peppers by cutting off the tops and removing the seeds and membranes.
- In a skillet over medium heat, add olive oil and sauté the chopped onion for about 5 minutes until translucent.
- Add minced garlic and cook for an additional minute.
- Stir in chili powder and ground cumin, toasting for about 30 seconds.
- Add cooked quinoa, black beans, corn, salt, and pepper. Stir to combine and heat through for 3-4 minutes.
- Remove from heat and fold in cheddar cheese and cilantro.
- Fill each bell pepper with the mixture and place them upright in a baking dish.
- Cover with aluminum foil and bake for 25-30 minutes until peppers are tender and cheese is bubbly.
- Let cool for a few minutes before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Can be frozen for up to three months.