Recipe of Favorite Southwest Inspired Quinoa Stuffed Peppers

Southwest Inspired Quinoa Stuffed Peppers.

Southwest Inspired Quinoa Stuffed Peppers

Hello everybody, I hope you are having an incredible day today. Today, I'm gonna show you how to make a special dish, southwest inspired quinoa stuffed peppers. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Southwest Inspired Quinoa Stuffed Peppers is one of the most well liked of current trending meals on earth. It's simple, it is quick, it tastes delicious. It's appreciated by millions daily. Southwest Inspired Quinoa Stuffed Peppers is something which I have loved my whole life. They're fine and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can cook southwest inspired quinoa stuffed peppers using 10 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Southwest Inspired Quinoa Stuffed Peppers:

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

Instructions to make Southwest Inspired Quinoa Stuffed Peppers:

Prepare Quinoa to package directions. Preheat oven to 375°F..
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..
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..
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..
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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