Description
Delicious vegetarian stuffed peppers filled with brown rice, quinoa, and a savory mixture of black beans, tomatoes, and spices.
Ingredients
Scale
- 4 bell peppers, any color
- 1/3 cup brown rice, raw
- 1/3 cup quinoa, raw
- 1 tablespoon olive oil, plus more for drizzling
- 1/2 red onion, diced
- 4 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1 (14 ounce) can black beans, strained and rinsed
- 1 (14 ounce) can diced tomatoes
- 1/2 cup vegetable broth, or water
- 1 cup frozen corn
- 1 cup shredded Monterey Jack cheese
- Sour cream
- Guacamole
- Limes, cut into wedges
- Fresh cilantro, finely chopped
Instructions
- In a small pot, combine the brown rice with 3 cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer, and allow to cook covered for 25 minutes.
- Once the brown rice has cooked, add the quinoa, stir to combine, and cook for an additional 15 minutes until both are tender.
- Preheat the oven to 425°F and line a large baking dish or baking sheet with parchment paper.
- Cut the bell peppers in half lengthwise and remove the cores and seeds. Place the halves in the baking dish, open side down, and drizzle with olive oil.
- Transfer the baking dish to the oven for 10 minutes while making the filling.
- In a large pot over medium heat, warm the olive oil, add the diced red onion and cook for 3-4 minutes.
- Add the minced garlic, chili powder, ground cumin, smoked paprika, oregano, and salt. Cook for 1 minute.
- Turn the heat down to medium and add the cooked rice and quinoa, black beans, diced tomatoes, vegetable broth, and frozen corn. Stir to combine.
- Cook for 5 minutes until corn is thawed and liquid is absorbed. Adjust seasoning with salt and pepper as needed.
- Fill each bell pepper half with the rice mixture and place in the baking dish, open side up.
- Cover with aluminum foil and bake for 40 minutes.
- Remove the foil, top each pepper with shredded cheese, and bake for an additional 5 minutes until melted.
- Serve immediately with sour cream, guacamole, cilantro, and lime wedges.
- Leftovers can be stored in an airtight container in the fridge for up to 4 days or in the freezer for 3 months.
Notes
- Make sure to rinse the quinoa before cooking to remove its natural coating.
- Use any color of bell peppers based on your preference or availability.
- Customize toppings with additional vegetables or beans as desired.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 15mg