Tex-Mex Stuffed Peppers

Stuffed peppers are a beloved staple in Tex-Mex cuisine, celebrated for their vibrant colors, hearty fillings, and versatility. They offer a delightful way to enjoy a variety of flavors and textures while providing a nutritious option for any meal. The Fiesta Tex-Mex Stuffed Peppers recipe takes this classic dish to new heights, turning simple bell peppers into a colorful feast that appeals to both the eye and the palate.

Discover the vibrant flavors of Fiesta Tex-Mex Stuffed Peppers, a delicious and nutritious twist on a classic dish. This recipe features colorful bell peppers filled with a hearty mix of quinoa, black beans, corn, and tomatoes, all seasoned to perfection. Perfect for vegetarians and gluten-free diets, these stuffed peppers are a feast for the eyes and the palate. Learn how to prepare, bake, and customize them to suit your taste, making mealtime enjoyable and healthy.

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Ingredients

4 large bell peppers (any color)

1 cup quinoa (rinsed)

2 cups vegetable broth

1 can (15 oz) black beans (drained and rinsed)

1 cup corn kernels (fresh or canned)

1 cup diced tomatoes (canned, preferably fire-roasted)

1 small red onion (finely chopped)

2 cloves garlic (minced)

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon smoked paprika

Salt and pepper to taste

1 cup shredded cheddar cheese (or a dairy-free alternative)

¼ cup fresh cilantro (chopped, for garnish)

Lime wedges (for serving)

Instructions

Prepare the Bell Peppers: Preheat your oven to 375°F (190°C). Carefully slice the tops off the bell peppers and remove the seeds and membranes. Place them cut-side up in a baking dish.

Cook the Quinoa: In a medium saucepan, bring the vegetable broth to a boil. Stir in the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa has absorbed all the liquid and is fluffy. Remove from heat and set aside.

Sauté Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped red onion and garlic, sautéing until the onion becomes translucent, about 3-4 minutes.

Mix the Filling: Stir in the black beans, corn, diced tomatoes, cooked quinoa, cumin, chili powder, smoked paprika, salt, and pepper. Mix well and let it cook for another 5 minutes to heat through.

Stuff the Peppers: Generously fill each bell pepper with the quinoa and bean mixture. Pack it down slightly and mound it on top if necessary.

Add Cheese: Sprinkle the shredded cheese on top of each stuffed pepper.

Bake: Pour a little vegetable broth or water into the bottom of the baking dish (about ½ cup) to help steam the peppers. Cover the dish with aluminum foil and bake for 25 minutes. Then remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

Serve and Garnish: Once out of the oven, let the peppers cool slightly. Garnish with fresh cilantro and serve with lime wedges on the side for drizzling.

Prep Time, Total Time, Servings: 15 min | 55 min | 4 servings