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- 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 cheese (cheddar or Mexican blend) - 2 tablespoons olive oil - Salt and pepper to taste - Fresh cilantro or green onions for garnish When making Southwest stuffed bell peppers, you want to use fresh and vibrant ingredients. The bell peppers are the star, providing a sweet crunch. I often choose a mix of red, yellow, and green for color. Quinoa adds a nutty flavor and is a great base for the filling. Black beans give a creamy texture and protein. Corn adds a sweet bite. Diced tomatoes keep everything moist. Spices like cumin and chili powder give a warm kick. Smoked paprika brings depth. Cheese, of course, ties it all together, melting beautifully on top. I love using fresh herbs like cilantro or green onions for a pop of freshness. These ingredients come together for a tasty and satisfying meal. For those interested in nutritional information, this dish is vegetarian and gluten-free, making it a great option for many diets. You can find more detailed nutritional facts in the full recipe. 1. Preheating the oven: First, set your oven to 375°F (190°C). This step warms the oven and gets it ready for baking. 2. Preparing the bell peppers: Next, take four large bell peppers. Slice off the tops and remove the seeds and membranes. Brush the outside with olive oil. Place them upright in a baking dish. This keeps the peppers stable while they cook. 1. Boiling the vegetable broth: In a medium saucepan, pour in two cups of vegetable broth. Heat it on high until it boils. 2. Cooking instructions for quinoa: Add one cup of rinsed quinoa to the boiling broth. Lower the heat to a simmer. Cover the pan and cook for about 15 minutes. The quinoa is ready when it absorbs all the liquid and becomes fluffy. 1. Mixing the filling ingredients: In a large bowl, combine the cooked quinoa, one can of black beans (drained and rinsed), one cup of corn, and one cup of diced tomatoes. Add one teaspoon of cumin, one teaspoon of chili powder, and half a teaspoon of smoked paprika. Season with salt and pepper. Mix well to blend all the flavors. 2. Stuffing and baking the peppers: Carefully spoon the filling into each prepared bell pepper. Pack it down gently so it stays inside. Sprinkle the remaining shredded cheese on top of the stuffed peppers. Cover the baking dish with aluminum foil and bake for 25 minutes. After that, remove the foil and bake for another 10-15 minutes. The peppers should be tender, and the cheese will be melted and bubbly. For the complete preparation process, check the Full Recipe. To keep your peppers upright, cut a small slice off the bottom. This way, they won’t tip over in the baking dish. You want them to stand tall and proud. For a more flavorful filling, use fresh herbs like cilantro or add some lime juice. This brightens the taste and adds a twist. You have options when cooking these peppers. Baking in the oven gives them a nice, roasted flavor. Preheat to 375°F (190°C) for the best results. The Instant Pot cooks them quickly. Just set it to high pressure for 8 minutes, and they’ll be done in no time. For a smoky flavor, try grilling them. Wrap the peppers in foil to keep them moist while they cook. Pair your stuffed peppers with a fresh salad or some rice. These sides balance the meal well. For sauces, I love a zesty salsa or a creamy avocado dip. These add extra flavor and freshness. You can also sprinkle some extra cheese on top before serving for that melty goodness. {{image_2}} You can switch up grains in the filling. Rice or couscous works well. Both add a nice texture. For protein, try using chicken or turkey. They bring great flavor and make the dish heartier. You can make these peppers milder or hotter. To lower the heat, use less chili powder. For a spicy kick, add hot sauce or more spice blend. Tailor it to your taste. For a vegetarian touch, use plant-based cheese. This keeps the flavors while meeting dietary needs. You can also add more veggies. Consider mushrooms, zucchini, or spinach for extra nutrients and taste. For the full recipe, check out the Spicy Southwest Stuffed Bell Peppers. To keep your Southwest stuffed bell peppers fresh, refrigerate them. Place them in an airtight container. They stay good for up to four days. For longer storage, you can freeze them. Wrap each pepper in plastic wrap or foil. Then, put them in a freezer bag. They can last up to three months in the freezer. When it’s time to enjoy leftovers, you have options. For the microwave, place a stuffed pepper on a plate. Heat it for about 2-3 minutes. Check that it’s hot all the way through. For the oven, preheat it to 350°F (175°C). Place the peppers in a baking dish and cover with foil. Heat for 15-20 minutes until warm. In the fridge, stuffed peppers last about four days. In the freezer, they maintain quality for three months. Watch for signs of spoilage, like a bad smell or mold. If you spot these, toss them out. Always trust your senses—better safe than sorry! Southwest stuffed bell peppers can last up to four days in the fridge. For best results, store them in an airtight container. This keeps flavors fresh and prevents spoilage. If you notice any change in smell or appearance, it's best to toss them out. Yes, you can make these stuffed peppers ahead of time. Prepare the filling and stuff the peppers. Then, cover and refrigerate them for up to one day before baking. This saves time on busy nights. Just add a few extra minutes to the baking time if they are chilled. If you want an alternative to quinoa, try rice or couscous. Both options work well as a filling. You could also use lentils for added protein and flavor. Each option gives a different texture, so choose what you like best. To heat things up, add jalapeños, cayenne pepper, or hot sauce to the filling. You can also use spicy cheese or a sprinkle of crushed red pepper on top. Adjust the spice level to match your taste. Pair these stuffed peppers with a refreshing drink. I recommend iced tea, lemonade, or a light beer. For a non-alcoholic option, try sparkling water with lime. These drinks balance the flavors and enhance your meal. For the full recipe, check out the section on ingredients! In summary, we explored how to create delicious Southwest stuffed peppers. You learned about the simple ingredients, step-by-step cooking instructions, and helpful tips to perfect your dish. We also discussed easy variations for personal preferences and how to store and reheat leftovers. Enjoy crafting this tasty meal that brings flavor and look to your table. Your stuffed peppers can impress family and friends, making any meal special. This recipe is versatile, fun, and satisfying!

Southwest Stuffed Bell Peppers

Delight in the flavors of Spicy Southwest Stuffed Bell Peppers with this easy and delicious recipe! Packed with quinoa, black beans, corn, and spices, these colorful peppers make a satisfying meal for any occasion. Perfect for busy weeknights or impressing guests, this dish is as nutritious as it is tasty. Click through to explore the full recipe and bring a burst of flavor to your dinner 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 cheese (cheddar or Mexican blend)

2 tablespoons olive oil

Salt and pepper to taste

Fresh cilantro or green onions for garnish

Instructions
 

Preheat your oven to 375°F (190°C).

    Slice the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of the peppers with olive oil and place them upright in a baking dish.

      In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce the heat to low, and cover. Cook for about 15 minutes or until the quinoa has absorbed all the liquid.

        In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, smoked paprika, and half of the shredded cheese. Season with salt and pepper to taste. Mix well to incorporate all ingredients.

          Carefully spoon the filling into each bell pepper, packing it down gently.

            Sprinkle the remaining cheese on top of the stuffed peppers.

              Cover the baking dish with aluminum 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 melted and bubbly.

                Remove from the oven and let cool for a few minutes before serving. Garnish with fresh cilantro or green onions.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4