Tex Mex Stuffed Peppers

$- 4 large bell peppers (any color of your choice) - 1 cup quinoa - 2 cups vegetable broth - 1 can (15 oz) black beans - 1 cup corn - 1 cup diced tomatoes - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1/2 teaspoon smoked paprika - Salt and pepper, to taste - 1 cup shredded cheddar cheese (or dairy-free alternative) - Fresh cilantro, chopped - 1 ripe avocado, diced - Lime wedges The main ingredients for this dish create a wonderful mix of flavors. You can pick any color of bell pepper. I love using red or yellow for added sweetness. Quinoa is a great choice because it is high in protein and gluten-free. The black beans add fiber and heartiness. Corn brings a nice crunch, while diced tomatoes add moisture. For seasonings, I enjoy using cumin and chili powder. They give the dish its Tex Mex flair. Smoked paprika adds a hint of smokiness that elevates the taste. Don't forget to season with salt and pepper to bring out all the flavors! For toppings, I like to use shredded cheddar cheese. It melts beautifully and adds creaminess. Fresh cilantro gives a bright note, and avocado adds creaminess too. Lime wedges are perfect for a zesty finish. - Preheat the oven to 375°F (190°C). - Slice the tops off of each bell pepper and remove the seeds. - Bring vegetable broth to a boil. - Add rinsed quinoa and simmer for about 15 minutes. - Combine cooked quinoa with black beans, corn, diced tomatoes, and spices. - Mix in half of the shredded cheese until well combined. - Spoon the filling into each pepper and pack it gently. - Top with the remaining cheese for a nice crust. - Cover the baking dish with foil and bake for 25 minutes. - Remove the foil and bake for an additional 10-15 minutes. - Garnish with fresh cilantro for a pop of color. - Serve with diced avocado and lime wedges for added flavor. - Make sure your quinoa is cooked well. It should be fluffy and tender. - Fresh spices bring the best flavor. Use them for a tasty dish. - Marinating the peppers can add depth. This step helps the flavors blend. - Try different cheese types. Each cheese adds its own unique taste. - Use a colorful platter to show off your stuffed peppers. It makes them pop! - Place lime wedges around the dish. This adds color and freshness. {{image_4}} For a meat-free meal, you can easily adapt this recipe. - Use plant-based cheese alternatives to keep it vegan. - Add more vegetables like zucchini or mushrooms for extra flavor and texture. These changes keep the meal hearty and satisfying, while also being kinder to the planet. If you want to add more protein, think about different meats. - Incorporate ground turkey or chicken into the filling for a heartier dish. - Diced tofu is another great option for a protein boost without meat. These options make the dish even more filling and delicious. Adjusting spice levels can help you match your taste. - You can increase the spices for more heat, like adding extra chili powder. - Include diced jalapeños for an extra kick if you love spice. These tweaks allow you to customize the heat to your liking, making every bite enjoyable. Store leftovers in an airtight container. Consume within 3-4 days to ensure freshness. You can freeze stuffed peppers before baking for easy meal prep. Use freezer-safe containers or bags to keep them safe. To reheat, you can bake or microwave the peppers. Add a splash of broth for moisture when reheating. This keeps them tasty and prevents dryness. Yes, any bell pepper or even poblano peppers can work. Bell peppers are sweet and colorful. Poblano peppers offer a mild heat and great flavor. You can mix and match to suit your taste. Add diced jalapeños or increase chili powder. If you love heat, try fresh jalapeños in the filling. You can also sprinkle some crushed red pepper on top before baking. Adjust to make it as spicy as you like! Yes, you can prepare and store uncooked peppers in the fridge or freezer. Just stuff the peppers and cover them tightly. They stay fresh and ready to bake when you need a quick meal. Consider serving with a side salad, rice, or tortilla chips. A fresh salad complements the rich flavors well. Rice or chips add a nice crunch and balance to the meal. Bake at 375°F for 10-15 minutes longer than the original time. Frozen peppers need more time to heat through. Keep an eye on them until they are soft and the cheese is bubbly. In this post, we covered a delicious recipe for Tex Mex Stuffed Peppers. You learned about the main ingredients, seasonings, and method. I shared tips to enhance flavor and how to store leftovers too. These stuffed peppers are easy to make and full of taste. Feel free to customize with your favorite ingredients. Enjoy making this dish, and impress your friends and family with your cooking skills!$

Tex Mex Stuffed Peppers

Delight your taste buds with these Tex-Mex Fiesta Stuffed Peppers that are bursting with flavor! Made with quinoa, black beans, and colorful vegetables, this delicious recipe is perfect for a hearty meal. Learn how to create these vibrant stuffed peppers topped with melted cheese and fresh garnishes for a dish that steals the show. Click through to explore this tasty recipe and impress your family at dinner!

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Ingredients

4 large bell peppers (any color of your choice)

1 cup quinoa, thoroughly rinsed

2 cups vegetable broth

1 can (15 oz) black beans, drained and thoroughly rinsed

1 cup corn (can use fresh or frozen)

1 cup diced tomatoes (fresh or canned)

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon smoked paprika

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

Salt and pepper, to taste

Fresh cilantro, chopped (for garnish)

1 ripe avocado, diced (for serving)

Lime wedges (for serving)

Instructions

Preheat your oven to 375°F (190°C).

Carefully slice the tops off of each bell pepper and remove the seeds and membranes inside. If needed, trim the bottoms slightly to ensure they sit upright in the baking dish without wobbling. Arrange the peppers in a baking dish, standing upright.

In a medium-sized saucepan, bring the vegetable broth to a rolling boil. Once boiling, add the rinsed quinoa. Reduce the heat to low, cover the saucepan, and let it simmer for about 15 minutes, or until the quinoa has puffed up and all the liquid is absorbed.

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

Generously spoon the filling mixture into each bell pepper, pressing down gently to ensure they are packed full.

Sprinkle the remaining shredded cheese over the top of each stuffed pepper. Cover the baking dish with aluminum foil to keep moisture in and bake for 25 minutes.

After 25 minutes, remove the foil and continue baking for another 10-15 minutes, or until the bell peppers are tender and the cheese has melted into a bubbly, golden layer.

Once fully baked, take the dish out of the oven and allow it to cool for a few minutes before serving.

Serve the stuffed peppers garnished with fresh cilantro, alongside diced avocado and lime wedges for an extra burst of flavor.

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

Presentation Tips: To elevate the visual appeal, arrange the stuffed peppers on a colorful platter and place lime wedges artfully around them. Add a sprinkle of extra cilantro on top for a fresh touch!