These bell peppers are stuffed with cooked quinoa, black beans and corn, then topped with cheese. They're a fantastic summer meal with fresh corn, but you could easily make them in the winter with frozen or canned corn too. Served with a side salad, they make a great meal to be eaten al fresco!
Tex-Mex Quinoa Stuffed Peppers
Adapted from I Wash...You Dry
Serves 3-6 (Some of us ate one half, others ate two)
- 1 cup quinoa
- 1 tsp. olive oil
- 1 clove garlic, minced
- 1 diced red onion
- pinch of red pepper flakes
- 3 bell peppers of any colour (I used red, orange and yellow)
- 1 cup black beans, drained and rinsed
- 1 cup corn
- 1/4 tsp. salt
- 1 1/2 cups shredded cheese (I used a tex-mex blend)
Slice peppers in half (from top to bottom) and scoop out seeds. Set aside.
In a saucepan, heat oil and sauté garlic, onion and red pepper flakes until onion is translucent. Rinse quinoa and place in saucepan with 2 cups of water (or broth, if you prefer). Bring to a boil, then cover and reduce heat to simmer until all liquid is absorbed (about 12-15 minutes).
Heat oven to 350.
Add beans, corn and salt to cooked quinoa and stil to combine. Spoon mixture into hollowed peppers. Top with cheese and place on baking sheet lined with foil. Bake in preheated oven for 20 minutes.
Serve with salsa and/or guacamole.