I had never made stuffed peppers before this recipe. I had ordered them at restaurants, ate them at friend’s houses, and seen them on Pinterest but had never made them! I mistakenly thought they would be too complicated with too many ingredients.
But I came up with this recipe after looking at a dozen or so recipes online and tailored it to our tastes. The boyfriend isn’t a fan of onion/scallions, so I have to pretty much take them out of every dish I make. Pain in the butt, what we do for love!
First, I sautéed garlic and then added the corn, black beans, quinoa and spinach. I let this heat until the corn and beans were soft.
Then, you just stuff it into bell pepper halves!
Top with cheddar cheese…
Bake at 400 degrees for 25 minutes!
Serve with chips, salsa or avocado slices.
This is a fiber-filled dish that is sure to keep you full! The beans and quinoa add plenty of protein so no need to add meat. We’ve been adding quinoa to quite a few dishes lately, and we both really like it.
What is your favorite way to incorporate quinoa into your meals?
- 4 red bell peppers, cut in half
- 2 Tablespoons olive oil
- 4 cloves of garlic, minced
- 1 cup frozen spinach, thawed and strained
- 1 cup of sweet corn kernels, frozen
- 1 cup of quinoa, cooked
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon ground red pepper
- 16oz package of cheddar cheese, to taste
- Preheat the oven to 400 degrees.
- Cut and seed the bell peppers, set aside.
- In a large sautee pan, add the olive oil and garlic and cook for 1-2 minutes, until the garlic is golden.
- Add the corn, quinoa, black beans and spinach, heat through.
- Add the cumin, paprika, and red pepper. Let cook for 2-3 more minutes.
- Stuff filling into pepper halves and top with cheddar cheese.
- Bake at 400 degrees for 25 minutes.
- Serve with chips and salsa or avocado slices.
Hi! I’m Emily, Registered Dietitian Nutritionist and self-taught intuitive chef. I firmly believe that cooking is the simplest and most important step we can take to improve our minds and bodies and build healthier communities. Join me and let’s bring food back to the kitchen!