Southwestern Stuffed Peppers

Prep Time

20 minutes

Prep Notes

Make Quinoa ahead of time to reduce prep time.

Cooking Time

15 minutes


4 servings


1 cup uncooked quinoa

4 medium bell peppers

1 can (15.5 ounces) black beans, drained and rinsed

1 cup frozen corn kernels

¼ cup chopped cilantro

1 1/4 teaspoons paprika

¼ teaspoon of smoked paprika

3/4 teaspoon coriander

3/4 teaspoon cumin

½ teaspoon garlic powder

1/2 teaspoon kosher salt

1 1/2 tablespoons red wine vinegar

3 tablespoons olive oil


Preheat oven to 400 degrees F.

Core the bell peppers and cut them in half.

Using a fine-mesh strainer, rinse the quinoa under running water. Pour quinoa into a medium pan with 1 3/4 cups water. Add a sprinkle of salt and bring to a boil, covered. Lower heat, keep covered, and cook until liquid is absorbed, about 8-10 minutes.

In a large bowl, mix together quinoa, black beans, cilantro and corn. Toss with spices, vinegar and oil. Sprinkle inner part of peppers with some salt and then divide quinoa into peppers. Cover with cheese and bake for 10 to 12 minutes.


Per serving: Calories: 399; Total Fat: 14g; Saturated Fat: 2g; Monounsaturated Fat: 8g; Cholesterol: 0mg; Sodium: 268mg; Carbohydrate: 56g; Dietary Fiber: 12g; Sugar: 6g; Protein: 14g

Nutrition Bonus: Potassium: 538mg; Iron: 14%; Vitamin A: 4%; Vitamin C: 190%; Calcium: 7%

Energizing Tips (optional)

  • Serve with 1 cup steamed green beans to increase calories and fiber. (Per serving: Calories: 430; Fat: 14g; Carbohydrate: 64g; Dietary Fiber: 15g; Sugar: 9g; Protein: 16g)
  • Sprinkle with 4 ounces Mexican cheese blend before baking to add calories and protein. (Per serving: Calories: 510; Fat: 22g; Carbohydrate: 57g; Dietary Fiber: 12g; Sugar: 6g; Protein: 21g)