Southwestern Quinoa Stuffed Peppers
Author: 
Recipe type: Vegetarian Dinner
Cuisine: Southwestern
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 ½ cups quinoa
  • 2 ½ cups water
  • 1 tablespoon vegetable or canola oil
  • 1 small yellow onion, chopped
  • 1 poblano pepper, chopped
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 2 garlic cloves, minced
  • ½ cup black beans
  • ½ cup corn
  • ¾ cup petite diced tomatoes, with some juice
  • 1 tablespoon cilantro, more if you prefer
  • 1½ cup monterey jack cheese, shredded
  • salt and pepper
  • 6 bell peppers, tops cut off and insides cored and cleaned out
Instructions
  1. Preheat oven to 350º. Rinse quinoa thoroughly in a sieve through running water. Combine quinoa, 2 ½ cups water, and ½ teaspoon salt in rice cooker and cook. If you’re using a pot mix 1 ½ cups rinsed quinoa and 3 cups water and cook until tender and fluffy, about 15 minutes.
  2. Heat oil over medium-high heat in a pan. As the oil starts to shimmer add onions, poblano pepper, cumin, chili powder, and a ½ teaspoon of salt. Saute about 5 minutes until vegetables are softened and starting to brown. Add garlic and cook until fragrant. Add black beans, corn, tomatoes and cook for about 2 minutes until heated through.
  3. Mix quinoa, veggies, cilantro, 1 cup cheese and season with salt and pepper. Fill peppers with mixture and top with remaining ½ cup of cheese. Bake for 25 minutes.
Recipe by Culinary Mamas at https://culinarymamas.com/southwestern-quinoa-stuffed-peppers/