Go Back
When I make Taco Seasoned Quinoa Stuffed Peppers, I gather these simple ingredients: - 4 large bell peppers (any color) - 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) corn, drained - 1 cup diced tomatoes (canned or fresh) - 1 tablespoon taco seasoning (store-bought or homemade) - 1 teaspoon olive oil - 1 cup shredded cheese (cheddar or Mexican blend) - Fresh cilantro for garnish - Salt and pepper to taste These ingredients work together to create a tasty dish. The quinoa serves as a healthy base, while the black beans and corn add great texture. The taco seasoning gives it a fun kick, making this meal satisfying. You can use any color of bell pepper, which adds a pop of color to your plate. I love using fresh cilantro for garnish; it brightens up the whole dish! In this blog post, we explored how to make delicious taco-seasoned quinoa stuffed peppers. We covered the ingredients, preparation steps, cooking tips, and even variations for different diets. You can easily customize this dish with protein options or different veggies. Remember, meal prepping makes weekday cooking simple. Whether you enjoy these fresh or frozen, stuffed peppers are a tasty choice. Give this recipe a try, and enjoy a colorful, healthy meal!

Taco Seasoned Quinoa Stuffed Peppers

Elevate your dinner game with these delicious Taco Seasoned Quinoa Stuffed Peppers! Bursting with flavor, this recipe combines quinoa, black beans, corn, and spices to create a healthy and hearty meal. Perfectly baked and topped with cheese, they make for a vibrant and satisfying dish. Ready to impress your family and friends?
Print Recipe Save Recipe

Ingredients
  

4 large bell peppers (any color)

1 cup quinoa, rinsed

2 cups vegetable broth

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) corn, drained

1 cup diced tomatoes (canned or fresh)

1 tablespoon taco seasoning (store-bought or homemade)

1 teaspoon olive oil

1 cup shredded cheese (cheddar or Mexican blend)

Fresh cilantro for garnish

Salt and pepper to taste

Instructions
 

Preheat your oven to 375°F (190°C).

    Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.

      In a medium saucepan, heat the olive oil over medium heat. Add the quinoa and toast it for about 2-3 minutes, stirring frequently.

        Pour the vegetable broth into the saucepan with the toasted quinoa. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed.

          In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, taco seasoning, and half of the shredded cheese (keeping the other half for topping). Mix well and season with salt and pepper to taste.

            Carefully spoon the quinoa mixture into each bell pepper until they are packed to the top.

              Cover the baking dish with foil and bake for 25 minutes. Remove the foil and sprinkle the remaining cheese on top of the stuffed peppers. Bake for an additional 10-15 minutes until the cheese is melted and bubbly.

                Remove from the oven and let cool for a few minutes before serving. Garnish with fresh cilantro.

                  Prep Time, Total Time, Servings: 15 min | 50 min | 4 servings

                    - Presentation Tips: Serve the stuffed peppers on a vibrant plate and drizzle with lime juice for an extra zing. You can also add a dollop of sour cream or salsa on the side for added flavor.