Quinoa Stuffed Peppers


July 7, 2016

  • Cook: 45 mins
  • Yields: 2-4 servings


1 cup seasoned quinoa (spicy, Mediterranean... Any will work or plain too!) Make per package directions (can use veggie or chicken broth in place of the water recommended for added flavor)

4 peppers (any color of your choice), sliced in half with seeds removed

1 can black beans (rinsed and drained)

1 can corn (rinsed and drained)

2 t. cumin

1 1/2 t. garlic powder

1 1/2 t. chili powder

1/4 t. salt and pepper to taste

Optional toppings: avocado, cilantro, salsa, red onion, grated cheese, hot sauce, lime juice).


1Preheat oven to 375° F.

2After quinoa cooks per package instructions, take out one full cup for this recipe.

3Set remaining quinoa aside.

4In a bowl with 1 cup of quinoa, add in cumin, garlic powder, chili powder, salt, pepper, half can rinsed/drained black beans, half can rinsed/drained corn.

5Line baking sheet or pan with foil or parchment paper. Place pepper halves on pan.

6Fill each pepper half completely with quinoa mixture.

7When done, cover peppers with foil.

8Bake for 30 minutes.

9Remove foil and increase heat to 400° F.

10Bake an additional 20 minutes, uncovered.

11For softer peppers, bake an additional 10 minutes more.

12Remove and serve with desired toppings. Reheats well for leftovers.