Are you ready to tantalize your taste buds with a burst of flavor and nutrition? Dive into the vibrant world of Mexican cuisine with our Chipotle Quinoa Stuffed Peppers! This gluten-free delight is not only visually stunning but also packed with wholesome ingredients that will leave you feeling satisfied and nourished. Perfect for a weeknight dinner or a special gathering, these colorful bell peppers are filled to the brim with a savory quinoa mixture that combines the smoky essence of chipotle powder with the heartiness of black beans and corn. Ready to impress your family and friends? Let’s get cooking!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 bell peppers
- 1 cup quinoa, cooked
- 1 can black beans, rinsed and drained
- 1 cup corn
- 1/2 cup salsa
- 1 teaspoon chipotle powder
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 375°F (190°C). Line a baking dish with parchment paper or lightly grease with olive oil.
- Prepare the bell peppers by washing them thoroughly. Cut the tops off and remove the seeds and membranes, creating a hollow cavity for stuffing.
- In a large mixing bowl, combine cooked quinoa, rinsed black beans, corn, and salsa. Mix well to create the stuffing base.
- Sprinkle chipotle powder into the quinoa mixture and stir to distribute the smoky, spicy flavor evenly. Add salt to taste and mix thoroughly.
- Carefully stuff each bell pepper with the quinoa mixture, pressing gently to fill the cavities completely. Ensure the filling is packed but not overly compacted.
- Place the stuffed peppers upright in the prepared baking dish. If needed, trim the bottom slightly to help them stand stable.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the filling is heated through.
- Remove the foil for the last 5 minutes of baking to allow the tops to slightly brown and crisp.
- Remove from the oven and let cool for 5 minutes. Garnish with fresh chopped cilantro before serving.
- Serve hot as a complete, gluten-free meal with optional additional salsa or Greek yogurt on the side.
Tips
- Choose the Right Peppers: Opt for firm, vibrant bell peppers for the best flavor and presentation. Red, yellow, or orange peppers add a touch of sweetness, while green peppers provide a more robust taste.
- Cook Quinoa Perfectly: Rinse your quinoa thoroughly before cooking to remove its natural bitterness. Use a 2:1 ratio of water to quinoa for fluffy results.
- Customize the Filling: Feel free to add other ingredients like diced tomatoes, chopped onions, or even some shredded cheese if you're not strictly gluten-free.
- Adjust the Spice Level: If you prefer a milder dish, reduce the amount of chipotle powder or omit it altogether. You can also add diced jalapeños for an extra kick.
- Don’t Skip the Garnish: Fresh cilantro not only enhances the presentation but also adds a refreshing flavor that complements the smoky stuffing beautifully.
- Make Ahead: You can prepare the stuffed peppers in advance and store them in the refrigerator. Just pop them in the oven when you're ready to eat!
- Serve with Sides: Pair your stuffed peppers with a side of guacamole or a crisp salad to round out your meal.Enjoy your culinary adventure with these delicious Chipotle Quinoa Stuffed Peppers!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 55g
Protein: 14g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
