Southwestern Stuffed Peppers
with roasted asparagus
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.
Ingredients
- 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))
- Asparagus - 1 bunch (thin or thick spears are fine)
- Paprika - 1/2 tsp
- Olive oil - 1 Tbsp
- Lemons - 1/2, juice
Nutrition Facts
Prep
- 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
- Peppers - Core stem and then slice in half
- Asparagus - Hold ends and snap. Asparagus will snap at a natural breaking point; discard the bottom stems
- Black beans - Drain and rinse
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Make
- Preheat oven to 400F (204C) degrees
- 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
- 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.
- 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
Reviews
Ratings
29 reviews
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.
0 HelpfulWe precooked the peppers for 10 minutes, and extended the cooking time with the rice by 5 minutes. It was good!
0 HelpfulAdded 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.
0 HelpfulI added some Cholula for a little extra kick. I skipped the asparagus since I'm not a fan.
0 HelpfulFirst 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.
0 HelpfulI made this to fill in a night without a CookSmarts menu. Fantastic. I used a quinoa mix, added an extra can of white beans and peas since I didn't have cilantro. Took 30 minutes under foil and 20 minutes without foil to cook the peppers enough. Served it over power greens and topped with the yogurt dressing from the pressure cooker stuffed pepper recipe on here (yogurt, lemon juice and dried parsley). 6 medium peppers made enough for 3 adults and one 2 year old with a little for tomorrow's lunch. Will make again next time I end up with 6 pretty peppers.
0 Helpful