Spanish Stuffed Peppers

Spanish Peppers

Words cannot express how much I love this dish. I have been searching for the perfect stuffed pepper recipe for quite some time, and after having made quite a few tweaks I am deeming this recipe the king. I use this recipe for quick dinners, lunches, and meal preps (that’s right, you can make it ahead of time)!

I am a not-so-secret fan of quinoa, constantly shoving it in recipes wherever I can. Blended with sultry spanish spices, and flavourful cheese, nothing makes quinoa taste better than these stuffed peppers!

Spanish Stuffed Peppers:

Prep 20 minutes | Cook 35 minutes | Yield 4 peppers

  • 4 bell peppers (tops and seeds removed)
  • 2 cups cooked quinoa
  • 1 cup cooked corn kernels
  • 1/2 can black beans (drained and rinsed)
  • 1 tomato, diced
  • 1/4 cup green onion, chopped
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup feta cheese, crumbled
  • 1/2 cup monterey jack cheese, shredded
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon paprika
  • A pinch of ground black pepper
  1. Preheat oven to 345 degrees.
  2. Place bell peppers in a square baking dish (glass or metal) open side up.
  3. In a bowl combine: quinoa, corn, black beans, tomato, green onion, cilantro, and both cheeses.
  4. In a separate small bowl combine: garlic powder, chili powder, cumin, salt, paprika, and pepper.
  5. Pour spice mixture into large mixing bowl and mix all ingredients.
  6. Generously spoon mixture into peppers.
  7. Bake peppers in oven for 35 minutes.



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