Good Day Central Illinois

Mexican Quinoa Stuffed Peppers

With Hy-Vee's Brooke Bisping

Mexican Quinoa Stuffed Peppers

All you need:

  • 5 large bell peppers
  • 3/4 cup dry quinoa
  • 15 oz. can black beans, no salt added
  • 1 cup can corn, no salt added
  • ¼ cup green onions
  • 2/3 cup salsa
  • 1 1/2 tsp. cumin
  • 1 tsp. paprika
  • 1 tsp. chili powder
  • Optional additions: chipotle, tomatoes, cilantro, green chilies, garlic powder, hemp hearts
  • Toppings of choice: guacamole (yum!), salsa, hot sauce, cheese etc.


All you do:

  1. Cook quinoa according to package directions with 1 1/2 cups water/broth.
  2. Meanwhile, halve bell peppers and remove stems, seeds and ribs.
  3. Rinse and drain black beans, thaw corn, and slice green onions.
  4. In a large mixing bowl, add cooked quinoa and all other ingredients except bell peppers. Stir to combine.
  5. Preheat oven to 350 degrees F.
  6. In a 9x13" baking dish, place pepper halves, and generously stuff them with the quinoa filling. Lightly press down to compact and fill all the crevices.
  7. Cover with tin foil and bake for 35-40 minutes. Remove foil, and bake 10 minutes more.
  8. Serve with any desired toppings.

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