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Quinoa Stuffed Pepper Casserole

Quinoa Stuffed Pepper Casserole

This Quinoa Stuffed Pepper Casserole captures everything we love about traditional stuffed peppers without the fussy preparation. The quinoa adds wonderful texture and protein, while the peppers bring sweetness and vibrant color. It's a weeknight dinner that feels special but doesn't demand hours in the kitchen.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings servings
Course: Main Course
Cuisine: Mexican
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 1 cup quinoa, uncooked
  • 2 cups vegetable broth
  • 4 large bell peppers (assorted colors), diced
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 can (15 oz) canned diced tomatoes
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels (fresh or frozen)
  • 2 cups shredded cheddar cheese, divided
  • 2 tablespoons olive oil
  • 1 teaspoon cumi
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ cup fresh cilantro, chopped

Method
 

  1. Preheat your oven to 375°F.
  2. Cook the quinoa by combining it with vegetable broth in a medium saucepan. Bring to a boil, then reduce heat and simmer covered for 15 minutes.
  3. Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 3-4 minutes until softened.
  4. Add minced garlic and cook for another minute until fragrant.
  5. Toss in the diced bell peppers and cook for 5-6 minutes until they begin to soften.
  6. Add the diced tomatoes with their juice, black beans, and corn. Stir in cumin, paprika, salt, and black pepper. Let simmer for 3-4 minutes.
  7. In a large mixing bowl, combine the cooked quinoa with the vegetable mixture. Fold in 1 cup of shredded cheese and fresh cilantro.
  8. Transfer the mixture to a greased 9x13-inch baking dish and spread it evenly. Sprinkle the remaining cup of cheese over the top.
  9. Cover the dish with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until cheese is melted and golden brown.

Notes

Rinse quinoa before cooking to remove bitterness. Don't overcook bell peppers during sautéing. Use a variety of bell pepper colors for visual appeal. Let the casserole rest for 5 minutes after baking for easier serving. Consider adding lime juice before serving for extra flavor.