This dump-and-go recipe is an easy weeknight meal that you can prep ahead of time. Even self-proclaimed pepper haters will enjoy this dish!
As I’ve mentioned before, I’m a big meal prepper. If I’m not able to prep all my week’s meals on the weekend, I make sure I have a really simple meal to throw together after work. This dish has just six ingredients plus some spices, and you probably already have all the ingredients in your pantry. I always forget how easy stuffed peppers are to make!
Start by preheating your oven to 375oF. Cut the peppers in half and discard the seeds. Microwave the peppers for about 5 minutes, or until they start to get squishy. Let them sit in the microwave until you’re ready to stuff them. This step will speed up your cooking time.
Add all remaining ingredients to a bowl and stir to combine. If the mix appears too wet, add a little more quinoa. If you really love corn, add more corn. If you only have kidney beans or white beans, go for it. This recipe is totally flexible, so add whatever you want to the mix!
Add the filling to the peppers. All the remaining filling can fill in the rest of the casserole, and sprinkle with nutritional yeast. If you aren’t ready to eat these quite yet, you can cover with plastic wrap and store in the refrigerator until you’re ready to bake them.
Once you’re ready to bake, cover with foil (remove the plastic wrap if you had these in the refrigerator!), and bake for about 15 minutes. Remove the foil, and bake for another 5 minutes, or until the quinoa starts to brown and crisp.
Remove from the oven, place a pepper half with extra filling on a plate, and top with additional salsa, hot sauce, cilantro, avocado, etc. Dig in!
Quinoa, Corn, and Black Bean Stuffed Peppers
Ingredients
Ingredients:
- 2 peppers any color
- 1 can black beans
- 1 c corn I used frozen fire roasted corn
- 2 c quinoa
- ¾ c salsa
- 3 T nutritional yeast + more for sprinkling on top
- 1 t salt
- 1 T cumin
- 1 T chili powder
Instructions
Instructions:
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Preheat the oven to 375F.
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Cut your peppers in half and discard the seeds. Microwave the pepper halves for about 5 minutes, or until they start to get squishy. Let them sit in the microwave until you’re ready to stuff them. Microwaving will speed up the cooking time.
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Add all remaining ingredients to a bowl and mix until everything is combined. If the mixture looks too dry, add a little more salsa. If it seems too wet, add a little more quinoa.
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Place your peppers in a casserole dish. Fill the peppers with your filling, and fill in around your peppers with the remaining filling. Sprinkle with nutritional yeast.
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Cover with foil and bake for about 15 minutes. Remove the foil, and bake for another 5 minutes, or until the top starts to get a little brown and crispy.
Recipe Notes
Notes:
*You can prep this dish ahead of time and bake it the day you want to eat it. Store it in the refrigerator with tightly-sealed plastic wrap covering the casserole.
*This dish freezes really well either cooked or uncooked.