6-8largebell pepperstops and cores removed; see note #1
1tablespoonolive oil
1mediumred onionmedium diced
¼teaspoonsalt
1smalljalapenodiced (optional)
1cupdry quinoarinsed
2teaspoonscumin
1teaspoonchili powder
1teaspoonsmoked paprika(optional)
½teaspoongarlic powder
½teaspoononion powder
2cupsvegetable broth
15ounce canfire roasted tomatoes
15ounce canblack beansdrained and rinsed
1cupfrozen sweet corn
1cupshredded Mexican style blend or shredded cheddardivided in half
Instructions
Preheat oven to 400 degrees F.
In a medium saucepan, heat olive oil over medium-high heat. Once hot, add diced red onion and salt. Cook until softened and lightly golden, about 4-6 minutes.
Add optional jalapeno and dry quinoa along with the seasonings (cumin, chili powder, optional smoked paprika, onion powder, garlic powder). Toast for 1 minute, stirring constantly with a wooden spoon to prevent burning. Pour in 2 cups of vegetable broth, stirring to combine.
Bring to a boil over high heat. Once boiling, reduce to a gentle simmer over medium-low and cover with a lid. Simmer for 15 minutes, or until all liquid is absorbed and quinoa is fluffy.
Once cooked, add tomatoes, black beans, sweet corn, and ½ cup shredded cheese. Taste mixture for seasonings.
Place bell peppers in a cast-iron skillet or lightly oiled baking dish. Add 1 cup quinoa mixture to each bell pepper. Top bell peppers with remaining ½ cup of shredded cheese.
Cover baking dish tightly with foil. Bake at 400 degrees for 30 minutes, or until the peppers are about roasted to your liking. Remove foil and bake for 10 minutes more, or until cheese is bubbling and golden. Remove from the oven and serve.
Video
Notes
Bell peppers: Red, orange, and yellow bell peppers make the best roasted peppers. Green peppers do work but are slightly more bitter after roasting. Dice up the bell pepper tops and saute with onion.
Foil tip: Spray foil with cooking spray, then place the oiled side of the foil on the bell peppers. This will prevent the cheese from melting onto the foil.
Vegan option: Just use vegan shreds/vegan cheese in place of shredded cheese, or omit the cheese entirely.
Storage and reheating: Place the peppers in a closed container and refrigerate for 3-4 days. Reheat individual peppers in the microwave until the filling is warmed through. You can also reheat the peppers in the oven by wrapping them in foil and cooking at 325 degrees until heated through.
How to freeze: Wrap in foil or place in a freezer safe container and freeze for up to 3 months. Let thaw overnight (or at least 12 hours) in the fridge before reheating.
Extra filling can be served in corn tortillas as tacos or as a taco salad with lettuce. You will likely have leftover filling if making just 6 bell peppers.
Nutrition calculations are an estimation and are based on 8 bell peppers.