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Southwestern Stuffed Peppers
with roasted asparagus

Active: 25 min Total: 35 min

Quinoa, corn, green onions, and black beans are tossed with Southwestern spices for a great stuffing to sweet peppers. Finished with some cheese, this vegetarian dinner will please everybody. The paleo version uses sauted onions, celery, and turkey as our stuffing.

Dependency

Ingredients

Servings:
4
Metric
Southwestern Stuffed Peppers:
  • Quinoa, dry - 1 cup
  • Peppers - 4
  • Black beans (14 oz / 397 g can) - 1 can
  • Frozen corn - 1 cup
  • Paprika - 1 1/2 tsp
  • Coriander - 3/4 tsp
  • Cumin - 3/4 tsp
  • Kosher salt - 1/2 tsp
  • Red wine or sherry vinegar - 1 1/2 Tbsp
  • Olive oil - 3 Tbsp
  • Mexican cheese blend - 4 oz, grated ((buy pre-grated or blocks of Jack, cheddar, and colby and grate))
Paprika Roasted Asparagus:
  • Asparagus - 1 bunch (thin or thick spears are fine)
  • Paprika - 1/2 tsp
  • Olive oil - 1 Tbsp
  • Lemons - 1/2, juice

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  1. Quinoa - If you made last night's meal, quinoa is made, so nothing to do! If not, just combine tonight's portion with 1 3/4 cups (176 ml) of water. Add in a generous dash of salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes
  2. Peppers - Core stem and then slice in half
  3. Asparagus - Hold ends and snap. Asparagus will snap at a natural breaking point; discard the bottom stems
  4. Black beans - Drain and rinse

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Make

  1. Preheat oven to 400F (204C) degrees
  2. Toss asparagus with paprika and oil on a baking sheet. Spread out, sprinkle with salt, and roast for 6 to 10 minutes depending on thickness
  3. In a large bowl mix together quinoa, black beans, and corn. Toss with spices, vinegar, and oil. Sprinkle inner part of peppers with some salt and then divide quinoa into peppers. Cover with cheese and bake for 10 to 12 minutes.
  4. When asparagus is done roasting (should be tender but still crunchy), give it a good squeeze of lemon juice. Enjoy together with your stuffed peppers!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (44)
Gluten-free (2)
Paleo (12)
Vegetarian (3)

30 reviews

Super easy! I will make this again

By: Kimberly
Posted: Jun 24, 2021
Diet: Original
0 Helpful

This was easy and delicious! I decided to use smoked paprika instead because it's my favorite. I misread the ingredient list and put in 2 tablespoons instead of 2 teaspoons LOL! It was still SUPER yummy and quick to make if prepped.

By: Marcella
Posted: Oct 24, 2020
Diet: Paleo
0 Helpful

We precooked the peppers for 10 minutes, and extended the cooking time with the rice by 5 minutes. It was good!

By: Emily
Posted: Apr 23, 2018
Diet: Gluten-free
0 Helpful

Added sautéed onion, jalapeño, and garlic, half can of black beans, and a cup of quinoa. Topped with avocado and Greek yogurt. Still one of our favorites.

By: Candice
Posted: Jan 02, 2018
Diet: Paleo
0 Helpful

I added some Cholula for a little extra kick. I skipped the asparagus since I'm not a fan.

By: Chelsea
Posted: May 18, 2017
Diet: Paleo
0 Helpful

First recipe I rated less than 3 stars in a long time. While it was fun to prep with my 4 year old, the peppers didn't cook all the way and asparagus was just average. The pepper filling did have a nice flavor with some extra spice.

By: Jena
Posted: May 25, 2016
Diet: Original
0 Helpful