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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 (43)
Gluten-free (2)
Paleo (11)
Vegetarian (3)

28 reviews

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

I 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.

By: Shawn
Posted: Apr 11, 2016
Diet: Original
0 Helpful

This was good. I cooked it for an extra 5 minutes, but the peppers didn't soften up quite as much as I would have liked. The filling was great though.

By: Sean
Posted: Aug 24, 2015
Diet: Vegetarian
0 Helpful