Disclosure: There are commissionable links in this post. As an Amazon Affiliate, I may receive a commission on qualifying purchases. Thanks in advance for trusting my recommendations!
This recipe for stuffed peppers has become one of my new favorites! I used to make stuffed peppers when Caleb and I were first married because they were easy and really filling. I would always use ground turkey as a base, but now that I cook mainly vegetarian dishes, I wanted to substitute the meat without missing any of the flavor and substance.
Why you’ll love Spicy Quinoa Stuffed Peppers
This recipe uses quinoa as the base. If you aren’t really familiar with quinoa in your diet, I promise it’s really nothing crazy! Quinoa is a fantastic source of protein, which is why I feel satisfied using it as a substitute for meat in many recipes. According to healthline.com, quinoa is also gluten-free and high in fiber, B vitamins, and iron, among many other great benefits.
I know the recipe title says “Spicy” but that’s just because I like spice! This time, the majority of spiciness comes from the chipotle pepper. Just skip adding it in if you don’t want the heat. Honestly, it’s not overbearing, but when I shared my final product with my dad, he did note their spicy flavor. 🙂
This recipe uses a nice variety of pantry and freezer ingredients, too, which makes it super easy to use the extra corn, beans, or cans of tomatoes you might be looking for a way to use!
Know before you go
This recipe makes 6 stuffed peppers, and you’ll probably have leftover filling. I’m gonna show you how to take the extra parts of the peppers and make a whole new side dish to use later – perfect for next day lunch!
Also, if you don’t particularly like bell peppers, you can still make this recipe to create a tasty quinoa bowl or even fill some tortillas instead!
Kitchen Essentials
I’ve linked some kitchen essentials you’ll need for this recipe, just in case you’re looking for some recommendations!
- These mixing bowls are from Pyrex and are one of Amazon’s most popular choices. I love that there are three sizes and they’re stackable for easy storage.
- This is really great knife and accessory set! I trust the Farberware brand, and to be honest, it’s so nice that all the included tools have their own place — no more digging around the drawer for the can opener!
- These baking dishes I selected are perfect as a set because any leftovers are sorted and organized.
Commissionable links
Ingredients for Spicy Quinoa Stuffed Peppers
- 6 bell peppers (any color)
- 2 cups quinoa
- 1 cup black beans, drained and rinsed
- 2 cups frozen corn, thawed
- 1 can diced tomatoes
- 1/2 jar of your favorite salsa
- 1 chipotle pepper, in adobo sauce
- 1 cup cheddar cheese
- 2 Tsp cumin
- 2 Tsp paprika
- salt and pepper
Optional:
- Cilantro
- Queso fresco
- lime
Method
On the stove, cook the quinoa according to the package, by heating the appropriate amount of water for 2 cups uncooked quinoa.
Preheat the oven to 400º F / 204º C.
Cut the tops off of the bell peppers and set aside. Remove the seeds and extra flesh from the inside of the peppers. Drain and rinse the black beans. Chop 1 chipotle pepper finely.
In a large mixing bowl add the beans, thawed corn, diced tomatoes, salsa, and cooked quinoa. Add cheddar cheese, chipotle, cumin, paprika, salt, and pepper and combine until thoroughly integrated.
Line a 9×13 inch baking dish with baking paper and place the hollow bell peppers inside, open-side-up. Spoon a generous amount of the quinoa filling into each pepper, until very full. Bake for 35-40 minutes.
When the peppers come out of the oven, top with queso fresco, fresh cilantro, and a spritz of lime, and enjoy!
Wait, didn’t we set aside the tops of the peppers? Yes!
Instead of wasting the tops of the bell peppers, chop them up into smaller pieces. Chop 1/2 an onion. Heat a skillet to medium and drizzle on some extra virgin olive oil. Sautee the bell peppers and onion with salt and pepper until they become a little soft.
You will most likely have some extra quinoa filling too. This is a great way to add some bold flavor to your leftovers. I just put everything in the refrigerator and pulled it out for the lunch the following day!
What do you think? Is this a recipe you see yourself trying at home? Let me know in the comments if you think so!