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Santa Fe Quinoa Stuffed Peppers

Looking to spice up your weeknight menu? These Santa Fe Quinoa Stuffed Peppers will do just the trick. They are savory, smoky, subtly sweet and satisfying!
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 people
Calories 336kcal

Ingredients

  • 1 cup dry quinoa , rinsed well
  • 6 large bell peppers , assorted colors
  • 2 tablespoons avocado oil (or preferred oil) + more for brushing
  • 1 medium onion , diced
  • 8 ounces mushrooms , chopped
  • 3-4 cloves garlic , minced
  • 1 tablespoon tomato paste
  • 2 teaspoons chili powder
  • ¾ teaspoon smoked paprika
  • ¼ teaspoon ground cinnamon
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon sea salt , more to taste
  • fresh cracked pepper to taste
  • 2 cups vegetable broth , low sodium
  • 1 cup corn , fresh or frozen
  • 15 ounces canned black beans , rinsed and drained

Instructions

To Prepare Peppers:

  • Preheat oven to 400 °F. 
  • Wash and cut each pepper in half. If the pepper has a stem, try to leave it intact. Just carefully cut it down the middle, leaving a piece on each pepper halve (this helps the pepper keep its shape). Remove membranes and seeds.
  • Brush a little oil inside each pepper, and sprinkle with salt and pepper. Place, cut-side up on a large rimmed baking sheet. Roast until peppers are slightly tender, about 15 minutes. Remove from oven and set aside.

To Prepare Stuffing:

  • While the peppers are cooking, start making the stuffing. In a medium pot, add the quinoa to 2 cups of low-boiling water (add a pinch of salt). Put lid on top. Cook until liquid is gone and quinoa is fluffy. This usually takes about 15 minutes to cook. Remove from heat and fluff with fork. Set aside.
  • Heat oil in a large skillet over medium heat. Add onion and sauté until translucent, about 3-5 minutes. 
  • Add mushrooms and sauté until they are tender and slightly browned, about 4-6 minutes.
  • Add the tomato paste, garlic and spices, sauté for 30-60 seconds until fragrant.
  • Add the vegetable broth and bring to a simmer for 1-2 minutes. 
  • Add cooked quinoa, beans, and corn. Combine well. Taste for seasoning and add more as needed. Cook for another 5-8 minutes, uncovered, until liquid has cooked down. Stir often. Remove from heat and set aside.
  • Divide stuffing mixture evenly among peppers, gently packing it down and making sure to fully fill each pepper. Place them upright on the large rimmed baking sheet. Leave 1-inch between each pepper. Bake until quinoa is lightly browned and crispy on top, about 15-20 minutes. 

Notes

  • Topping Ideas: vegan sour cream, fresh-cut cilantro, squeeze of lime, hot sauce, salsa, avocado, and diced red onion.
  • If you'd like the peppers to be more tender, let them cook 10 minutes longer. Cook less if you'd like a crisper texture.
  • You may have filling leftover and this all depends on the size of the peppers you used. You can save it for wraps, burritos, tacos, salads, a breakfast side, or for more stuffed peppers. It will last in the fridge for 5-6 days or in the freezer for 2-3 months. 
 

Nutrition

Serving: 1Pepper | Calories: 336kcal | Carbohydrates: 57g | Protein: 13g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 354mg | Potassium: 615mg | Fiber: 14g | Sugar: 2g | Vitamin A: 450IU | Vitamin C: 2.5mg | Calcium: 110mg | Iron: 5.4mg