With gooey jack cheese, protein-packed quinoa, and tender black beans, these Mexican-style Quinoa Stuffed Peppers make a healthy dinner or meal prep. We've taken classic Mexican spices paired with easy cooking methods to create the ultimate vegetarian stuffed pepper recipe that we know you'll love!
1 ½cupsshredded monterey jack cheesedivided, 120 g
4bell peppersany color
Instructions
Quinoa: Rinse 1 cup uncooked quinoa, then transfer it to a pot. Add 2 cups vegetable broth and bring to a simmer. Cover and cook for 10 minutes, or until broth is absorbed.
Flavor Base: Meanwhile add 1 Tbsp oil to a large saucepan over medium heat. Add 1 medium white onion (chopped), cooking until it begins to soften. Add 2 cloves garlic (minced), 1 tsp each cumin, smoked paprika, and ¼ tsp salt. Cook for another minute.
Filling: Add 1 15-oz can black beans, 1 15-oz can corn, 1 15-oz can crushed tomatoes, the cooked quinoa, and ½ cup of the cheese. Stir to combine.
Assemble: Preheat oven to 400°F (204°C). Cut bell peppers in half lengthwise and remove ribs and seeds. Stuff mixture into peppers and place on a parchment-lined baking sheet. Sprinkle on the remaining 1 cup of cheese.
Bake for 20 to 30 minutes, or until cheese is golden and bubbly.