Mexican Tomato Corn Quinoa Stuffed Peppers
Colorful baked peppers filled with quinoa, black beans, corn, tomatoes, warm spices, lime, and melted cheese.
Instructions
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Preheat the oven to 190°C / 375°F and arrange the pepper halves in a baking dish.
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Cook the quinoa in the vegetable broth until tender and the liquid is absorbed.
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Heat the olive oil and cook the onion until soft, then add the garlic, cumin, and paprika.
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Stir in the tomatoes, black beans, corn, cooked quinoa, lime juice, and salt.
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Fill the pepper halves with the quinoa mixture and cover the dish.
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Bake until the peppers begin to soften.
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Uncover, add the cheese, and bake until melted and lightly golden.
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Rest briefly, finish with cilantro, and serve.
Tips
Choose peppers that sit steadily in the baking dish so the filling stays in place.
Notes
Nutrition is an estimate and may vary by ingredient brand, portion size, and cooking method.
Nutrition per serving
Frequently asked
Can I make this recipe ahead?
Yes. Prepare it in advance, cool it promptly, and refrigerate it in an airtight container.
How should I store leftovers?
Refrigerate leftovers in an airtight container for up to 3 days.
Can I make these without cheese?
Yes. Leave out the cheese and uncover the peppers for the final 10 minutes so the filling dries slightly.
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