Steps to Make Perfect Southwest Inspired Quinoa Stuffed Peppers

Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a special dish, southwest inspired quinoa stuffed peppers. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Southwest Inspired Quinoa Stuffed Peppers is one of the most popular of current trending meals on earth. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions daily. They are fine and they look wonderful. Southwest Inspired Quinoa Stuffed Peppers is something which I have loved my entire life.

To get started with this recipe, we must prepare a few ingredients. You can have southwest inspired quinoa stuffed peppers using 10 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Southwest Inspired Quinoa Stuffed Peppers:

1. Take bell peppers - any color, halved, seeds and ribs removed
2. Get prepared quinoa
3. Get yellow corn - drained
4. Make ready black beans - drained and rinsed
5. Take diced tomatoes - do not drain (I used garlic with olive oil tomatoes)
6. Prepare chili powder
7. Prepare paprika
8. Take cumin
9. Get salt & pepper
10. Get Shredded cheese (I used a blend of sharp cheddar and pepper jack)

Instructions to make Southwest Inspired Quinoa Stuffed Peppers:

1. Prepare Quinoa to package directions. Preheat oven to 375°F.
2. While quinoa is cooking prep your bell peppers, arrange in a 9x13" casserole dish, cut side up. I had pretty large peppers so I only needed 3, but if you have medium to small peppers you will need 4.
3. When quinoa is done, remove pan from stove. Add corn, black beans, tomatoes, chili powder, paprika, and cumin directly to quinoa in pan. Stir to combine until seasoning is fully incorporated. Taste mixture and add salt and pepper if desired.
4. Spoon equal amount of mixture into each prepared pepper until all mixture is used up. Tent dish with foil and place in oven for 30-45 minutes depending on how soft you want your peppers. We like ours very soft so I went with 45 min.
5. Remove from oven, carefully uncover, top peppers with 1/4-1/3 cup shredded cheese each (amount per pepper depends on if you used 3 or 4). Return dish to oven uncovered, bake 10 more minutes or until cheese is melted and bubbly. Remove, let rest for 5 minutes and serve. Top with sour cream, salsa and/or guacamole if desired.

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