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Now that we have everything ready, let’s jump into the preparation. This recipe is straightforward and can be completed in under an hour, making it ideal for busy weeknights or spontaneous gatherings.

Baked Tex-Mex Stuffed Peppers

Dive into a world of flavor with Spicy Fiesta Baked Tex-Mex Stuffed Peppers! This vibrant dish combines colorful bell peppers with a hearty filling of quinoa, black beans, and spices, creating a wholesome meal perfect for any occasion. Inspired by family traditions, these stuffed peppers are not only visually stunning but also fully customizable to cater to your dietary needs. Enjoy the warmth and comfort of delicious Tex-Mex flavors that bring everyone together around the table.
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Ingredients
  

4 large bell peppers (any color)

1 cup quinoa, rinsed and drained

2 cups vegetable broth

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

1 cup corn kernels (fresh, frozen, or canned)

1 cup diced tomatoes (canned or fresh)

1 small onion, diced

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon chili powder

½ teaspoon smoked paprika

½ teaspoon salt

¼ teaspoon black pepper

½ cup shredded cheddar cheese (or dairy-free alternative)

¼ cup fresh cilantro, chopped (for garnish)

1 avocado, diced (for topping)

Lime wedges (for serving)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and let simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and set aside.

      Sauté the Vegetables: In a large skillet over medium heat, add a splash of olive oil. Sauté the diced onion for about 5 minutes until it becomes translucent. Add the minced garlic and cook for an additional minute until fragrant.

        Combine the Filling: In the skillet with the onions and garlic, add the cooked quinoa, black beans, corn, diced tomatoes (with juice), cumin, chili powder, smoked paprika, salt, and black pepper. Stir well and cook for 5 minutes, allowing the flavors to meld. Remove from heat and mix in half of the cheddar cheese.

          Prepare the Peppers: While the filling is cooking, slice the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside with olive oil and place them upright in a baking dish.

            Stuff the Peppers: Generously fill each bell pepper with the quinoa mixture, pressing it down gently to pack it in. Once filled, sprinkle the remaining cheddar cheese on top of each pepper.

              Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.

                Garnish and Serve: Once baked, remove from the oven and let cool for a few minutes. Garnish with fresh cilantro and diced avocado. Serve with lime wedges on the side.

                  Prep Time, Total Time, Servings: 20 mins | 50 mins | 4 servings