Making stuffed bell peppers is an excellent way to use a variety of shelf-stable and freezer-friendly foods you probably already have on hand. And when you add quinoa, you are able to use a tasty, complete protein, which is far better for you than white rice.
I used Serrano chili peppers in this recipe, but you can use jalapenos instead. Just toss in a few extra, because they’re not as hot as their cousins. Whichever variety you choose, be sure to wear gloves when handling them, and don’t make the same mistake I did. Don’t accidentally rub your eyes! If you like things a little tamer, remove the seeds. You can also use a 15-ounce can of diced tomatoes, instead of fresh tomatoes.
If you are short on time, the quinoa mixture can be prepared a day before serving (sans tomatoes). There will be enough leftover quinoa filling to stuff an extra 1 or 2 peppers, or it can be eaten with tortilla chips and sour cream.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 6 bell peppers (red, orange, yellow)
- ⅔ cup dry quinoa, or 3 cups cooked
- 1 medium sweet onion (approximately 2 cups diced)
- 2 cups frozen whole kernel corn
- 2 cloves garlic, minced
- 2 cups cooked black beans (one 15.5 oz can)
- 3-5 Serrano peppers, seeds removed, diced
- 4 medium tomatoes, diced (2-3 cups)
- ½ cup shredded Monterey Jack cheese
- ½ cup shredded Cheddar cheese
- 1 lime cut into wedges (for garnish)
- 3 tablespoons fresh cilantro (for garnish)
- 1 tablespoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon crushed red pepper
- ¼ teaspoon dried oregano
- ½ teaspoon paprika
- 1¼ teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon pepper
Preparation
Combine ⅔ cup dry quinoa and 1. cups water in a medium-sized pan. Follow package directions and cook for approximately 13 minutes. Remove from heat and fluff Set aside.
While quinoa is cooking, rinse bell peppers and pat dry. Cut off tops and remove pith and seeds. Set aside.
Dice tomatoes and place in a medium-sized bowl. Add a pinch of salt to draw out excess liquid. Set aside for 15 minutes before draining. Dice the onion and rinse the black beans. Set aside.
Using a sharp knife, cut stems off of Serrano peppers. Wear gloves! Cut them in half lengthwise and remove the seeds. Discard (or compost) stems and seeds. Evenly dice. Set aside.
Mix spices and set aside.
Preheat oven to 400°.
Lightly coat all sides of the bell peppers with olive oil (including the hollow cavity). Place peppers cut-side down in a 4-quart baking dish. Bake until tender (about 15-20 minutes). Cool for 10-15 minutes. Use metal tongs to turn them right side up. Set aside.
Heat olive oil in a large, non-stick skillet or cast-iron pan over medium heat. Saute onions and garlic for 2-3 minutes, or until translucent. Add cooked quinoa, corn, tomatoes, black beans, Serrano peppers, and spices. Mix everything together and saute for 2-4 minutes. Remove from heat.
Using a large spoon, carefully and generously fill bell peppers with the quinoa mixture. Store any extra quinoa mixture in the refrigerator in a lidded, clear glass storage container.
Add 2 tablespoons of water to the bottom of the baking dish, lightly cover stuffed bell peppers with foil, and place back into the oven. Bake for another 15 minutes or until hot. Remove from heat and remove foil.
Top stuffed bell peppers with shredded cheeses and put back into the oven. Bake for another 3-5 minutes, or until the cheese starts to bubble and turn golden brown. Remove from heat.
Sprinkle the tops with cilantro. When plating, arrange a few lime wedges on the side. Serve immediately.
Alternately, once stuffed bell peppers have cooled completely, they can be frozen for up to 6 months. Securely cover the baking dish with a layer of plastic wrap, and then a sheet of aluminum foil. Freeze. To reheat stuffed bell peppers, preheat the oven to 350°, remove the plastic wrap from the baking dish, and cover tightly with aluminum foil. Cook for 40-45 minutes, or until piping hot. Serve immediately.
