Chipotle Lime Quinoa Stuffed Bell Peppers ️️ Ingredients: 4 large bell peppers (any color), tops cut off and seeds removed 1 cup quinoa, rinsed 2 cups vegetable broth 1 can (15 oz) black beans, drained and rinsed 1 cup corn kernels (fresh or frozen) 1 small red onion, finely diced 1–2 chipotle peppers in adobo sauce, minced (adjust for heat) Juice of 1 lime 1 tsp ground cumin Salt & pepper to taste ½ cup shredded cheddar or pepper jack cheese (optional) Fresh cilantro for garnish Instructions: 1. Preheat oven to 375°F (190°C). 2. In a medium saucepan, combine quinoa and vegetable broth. Bring to a simmer, cover, and cook for about 15 minutes until the quinoa is fluffy. 3. In a large bowl, mix the cooked quinoa, black beans, corn, red onion, chipotle peppers, lime juice, cumin, salt, and pepper. 4. Arrange the bell peppers upright in a baking dish and stuff them generously with the quinoa mixture. 5. If using cheese, sprinkle it over the tops of the stuffed peppers. 6. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 5–10 minutes until the peppers are tender and the cheese (if added) is melted and bubbly. 7. Garnish with fresh cilantro and serve warm. Prep Time: 15 min | Cook Time: 35 min
Ingredients:
4 large bell peppers (any color), tops cut off and seeds removed
1 cup quinoa, rinsed
2 cups vegetable broth
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels (fresh or frozen)
1 small red onion, finely diced
1–2 chipotle peppers in adobo sauce, minced (adjust for heat)
Juice of 1 lime
1 tsp ground cumin
Salt & pepper to taste
½ cup shredded cheddar or pepper jack cheese (optional)
Fresh cilantro for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium saucepan, combine quinoa and vegetable broth. Bring to a simmer, cover, and cook for about 15 minutes until the quinoa is fluffy.
3. In a large bowl, mix the cooked quinoa, black beans, corn, red onion, chipotle peppers, lime juice, cumin, salt, and pepper.
4. Arrange the bell peppers upright in a baking dish and stuff them generously with the quinoa mixture.
5. If using cheese, sprinkle it over the tops of the stuffed peppers.
6. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 5–10 minutes until the peppers are tender and the cheese (if added) is melted and bubbly.
7. Garnish with fresh cilantro and serve warm.
Prep Time: 15 min | Cook Time: 35 min
