Stuffed Peppers

Light and filling, with lots of flavor. 

  • Prep Time20 min
  • Cook Time20 min
  • Total Time40 min
  • Serving Size4-6
  • Cuisine
    • American
    • French
  • Course
    • Appetizer
    • Main Course


  • 1 cup Quinoa

    2 cups vegetable stock

    4 large bell peppers, any color

    ½ cup salsa, any style desired

    2 tsp cumin

    1 ½ tsp chili powder

    1 ½ tsp garlic powder

    1 15-oz can of black beans, drain and rinse

    1 15-oz can of corn

Preparing the Dish

  1. Combined quinoa with vegetable stock in a medium pan on the stove and bring to a boil. Reduce heat and simmer for 20 minutes, or until light and fluffy and liquid is absorbed.
  2. Preheat oven to 375*F.
  3. Grease a 9×13 pan or cover a cookie sheet with foil.
  4. Combine all ingredients together in a large bowl and mix thoroughly.
  5. Wash, slice in half, and throw away seeds of the peppers.
  6. Place in the pan hollow side up.
  7. Fill the peppers until overflowing with the Quinoa mixture.
  8. Cover the pan with foil and bake for 30 minutes.
  9. Increase heat of the oven to 400*F, and remove the foil. Bake another 15-20 minutes, or until the peppers are soft with a slight golden brown around the edges.
  10. Serve with your favorite toppings: sour cream, avocado, shredded cheese, Queso, more salsa…

Use any color pepper you desire, we usually use all four colors as to bring variety to the dish.