You know when you don’t intentionally do something but then it works out perfectly? That’s exactly what happened with these Quinoa Stuffed Peppers because Meatless Monday!! Duh!

Post Peru trip I’ve OBSESSING over these ricotto relleno peppers that we had at the Inkaterra property in Cusco and I haven’t been able to get them out of my mind. So I’ve since made a few alterations to make them easier, because hi have you met me!, and now they are coming your way! There’s a quinoa risotto type situation on the inside along with some corn and black beans, cheese on top because why not, and some guacamole on the side to round out the meal. It’s perfection!

Quinoa Stuffed Peppers

5 from 14 votes

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Servings people

Ingredients

4 large bell peppers halved (from top to bottom), seeds removed
1 cup multi-colored quinoa
2 teaspoons olive oil
1 yellow onion chopped
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon garlic powder
1 15- ounce can black beans drained
2-3 cups shredded pepperjack cheese plus more as needed
¾ cup chipotle salsa
4 green onions finely sliced
2 corn on the cob kernels removed
Kosher salt and freshly cracked black pepper to taste

Toppings:

Guacamole
Sour Cream
Sliced Green Onions Cilantro, Finely chopped red onions

Instructions

Cook the quinoa according to the package directions.
Preheat oven to 375 degrees F and lightly grease a 9x13 baking dish or rimmed baking sheet. Brush the halved peppers with vegetable oil and place them cut side up on the baking sheet.
Heat the olive in a medium skillet over high heat. Add the onion and sauté for 5 minutes. Add the cumin, chili powder and garlic powder and stir to combine. Continue to cook for 1 minute and then remove from the heat. Add the spiced onion mixture to the quinoa. Stir in the black beans, cheese, salsa, green onions and corn kernels. Stir to combine and season with salt and pepper as needed. Add more salsa if you want more smokiness.
Generously stuff halved peppers with quinoa mixture until all peppers are full, then cover the dish with foil.
Bake for 30 minutes covered, then remove foil, sprinkle a little extra cheese on top, increase heat to 400 degrees F, and bake for another 15-20 minutes, or until peppers are soft and slightly golden brown.
Garnish with assorted toppings listed above.