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To make these Tex Mex stuffed peppers, you need: - 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 (fresh or frozen) - 1 cup diced tomatoes (canned or fresh) - 1 teaspoon cumin - 1 teaspoon chili powder - 1/2 teaspoon smoked paprika - 1 cup shredded cheddar cheese (or dairy-free alternative) - Salt and pepper to taste You can mix things up with these optional ingredients: - Fresh cilantro for garnish - 1 avocado, diced (for serving) - Lime wedges (for serving) Each serving of these stuffed peppers has: - Calories: 350 - Protein: 15g - Carbohydrates: 50g - Fat: 10g - Fiber: 12g This dish offers a balanced meal that is both delicious and nutritious. Enjoy the flavors while knowing you are eating well! Start by preheating your oven to 375°F (190°C). Take your bell peppers and slice off the tops. Remove the seeds and membranes from inside. If they don’t sit upright, trim the bottoms slightly. Place the peppers in a baking dish. In a medium saucepan, boil 2 cups of vegetable broth. Once it boils, add 1 cup of rinsed quinoa. Lower the heat and cover the pot. Let it simmer for about 15 minutes. When done, the quinoa should be fluffy and all the liquid absorbed. Grab a large mixing bowl. Add the cooked quinoa, drained black beans, corn, and diced tomatoes. Sprinkle in 1 teaspoon of cumin, 1 teaspoon of chili powder, and 1/2 teaspoon of smoked paprika. Add half of the shredded cheese, and season with salt and pepper. Mix all the ingredients until well blended. Take your filling and spoon it into each bell pepper. Press down gently to pack them full. Once filled, top each pepper with the rest of the cheese. Cover the baking dish with foil and bake for 25 minutes. After that, remove the foil and bake for another 10-15 minutes. The peppers should be soft, and the cheese melted and golden. Once done, let them cool slightly before serving. To cook quinoa well, rinse it first. Rinsing removes bitter flavors. Use two cups of vegetable broth for every cup of quinoa. Bring the broth to a boil before adding the quinoa. Lower the heat and cover the pot. Let it simmer for about 15 minutes. Once done, fluff it with a fork. This method gives you light and fluffy quinoa. Pick firm and shiny peppers. Check for any soft spots or wrinkles. Choose any color you like: red, green, yellow, or orange. Each color has its own taste. Red peppers are sweet, while green peppers are more bitter. Make sure the tops are fresh and green. This shows they are fresh and tasty. Slice the tops off carefully. Remove all seeds and membranes. If needed, trim the bottoms so they stand straight. This helps them bake evenly. Fill the peppers tightly with your mixture. Press the filling down gently. Cover the dish with foil to keep moisture in. Bake at 375°F for 25 minutes. Remove the foil and bake for another 10-15 minutes. This gives you tender peppers with bubbly cheese on top. {{image_2}} You can make these Tex Mex stuffed peppers vegetarian or vegan. To go vegetarian, keep all the ingredients as they are. For vegan, swap the cheese with a dairy-free option. Nutritional yeast also adds a cheesy flavor. You can add extra veggies like zucchini or mushrooms for more texture. These changes keep the dish flavorful and satisfying. If you want to add protein, consider cooked chicken or beef. Ground meat works well too. Just brown it in a skillet before mixing it with the filling. Use about one cup of cooked meat. This change makes the dish heartier and adds more flavor. You can also use shredded rotisserie chicken for a quick option. To change the spice level, adjust the amount of chili powder. For mild peppers, use less chili powder. For a kick, add diced jalapeños or a pinch of cayenne. You can also serve hot sauce on the side. This way, everyone can customize their spice level. Store leftover stuffed peppers in an airtight container. Keep them in the fridge. They can stay fresh for about 3 to 4 days. Make sure they cool down before sealing. If you want to keep them longer, freezing is a great option. To reheat, preheat your oven to 350°F (175°C). Place the stuffed peppers in a baking dish. Cover with foil to keep them moist. Heat for about 20 minutes. You can also use a microwave. Cook on high for about 2 to 3 minutes. Check if they are warm throughout. To freeze, wrap each stuffed pepper tightly in plastic wrap. Then, place them in a freezer-safe bag. They can last for about 2 to 3 months. When you want to eat them, thaw in the fridge overnight. Then, reheat as mentioned above. Enjoy your easy meal! Yes, you can use other grains. Brown rice or couscous works well. Both options have a nice texture. You can also try farro or barley for a different flavor. Just make sure to adjust the cooking time for each grain. Always check the package instructions for best results. These stuffed peppers pair well with many sides. A fresh salad adds crunch and color. You can also serve them with guacamole and tortilla chips. Rice or beans make a hearty complement too. For a drink, try a limeade or soda. These options enhance the meal's flavor and fun. The peppers are done when they are tender. You can test this with a fork. If the fork goes in easily, they're ready. The cheese should be bubbly and golden too. Keep an eye on them to avoid overcooking. Enjoy the warm and flavorful peppers right out of the oven! This blog post covered how to make delicious stuffed peppers. We talked about key ingredients and optional swaps for fun twists. I shared steps for prepping, cooking quinoa, and stuffing the peppers just right. You learned tips for choosing fresh peppers and getting the best out of your dish. Stuffed peppers are easy to make and customize. Explore different styles, and enjoy your meals! With the right storage, they can be a great meal for any day. Now, go ahead and try this recipe!

Tex Mex Stuffed Peppers

Delight in Tex-Mex Fiesta Stuffed Peppers, a vibrant and flavorful dish that’s sure to impress! Packed with nutritious quinoa, black beans, and topped with melted cheese, these peppers make for a perfect meal or party dish. Follow our easy step-by-step guide to create this tasty recipe in just 50 minutes. Click through to discover how to make this delicious stuffed pepper dish and bring a fiesta to your table!
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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 (fresh or frozen)

1 cup diced tomatoes (canned or fresh)

1 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon smoked paprika

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

Salt and pepper to taste

Fresh cilantro for garnish

1 avocado, diced (for serving)

Lime wedges (for serving)

Instructions
 

Preheat your oven to 375°F (190°C).

    Slice the tops off the bell peppers and remove the seeds and membranes. If necessary, trim the bottoms slightly so they sit upright. Place the peppers in a baking dish.

      In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, lower the heat, cover, and simmer for about 15 minutes until the quinoa is fluffy and the liquid is absorbed.

        In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, smoked paprika, half of the cheese, and salt and pepper. Mix well until all ingredients are evenly distributed.

          Spoon the filling mixture generously into each prepared bell pepper, pressing down gently to pack them full.

            Top each stuffed pepper with the remaining shredded cheese. Cover the baking dish with foil and bake for 25 minutes.

              Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is bubbly and golden.

                Once done, remove from the oven and let cool slightly before serving.

                  Garnish with fresh cilantro and serve with diced avocado and lime wedges on the side.

                    Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4