Santa Fe Quinoa Stuffed Bell Peppers-a fresh healthy treat!
What do you do when you accidentally buy seven bell peppers and you already had five at home you forgot about?? I was racking my brain, trying to the of the perfect recipe to make, and then it came to me. Stuffed Bell Peppers!
You can stuff bell-peppers with so many different foods. It’s fun to be creative and come up with a vast array of combinations. Because I was new to stuffed bell peppers I thought I’d start with a salad dressing we use frequently as a base and go from there. A Sarr Family favorite when we eat salads is just to use 2 parts organic olive oil to 1 part of some kind of vinegar. I thought I would use quinoa to stuff the bell peppers with equal parts olive oil and vinegar since we are trying to add more apple cider vinegar with “The Mother” to optimize our gut health.
The Verdict: We thought the stuffed bell peppers were easier to eat when they were cut lengthwise. The quinoa is moist and very flavorful. We have already added this into our rotation a few times. Avocados and tomatoes would be a great addition, too.
I cut the bell pepper into fourths when we had guests over for more of a snack size and so the bell pepper wasn’t overwhelming. Also, you don’t have to use all of the quinoa for stuffing, but it stands alone and can be used as a great main or side dish.
A Trick: If your bell pepper won’t lay or sit flat, ever-so-carefully slice off a little piece of the bottom to make a flat base so the bell pepper can rest easily.
Santa Fe Quinoa Stuffed Bell Pepper
- 4 cups cooked organic quinoa (which is 1 cup dried; rinse & cook just like rice)
- 1 can organic black beans, rinsed (1 1/2 cups)
- 1 cup organic corn
- 1/4 cup apple cider vinegar
- 1/4 cup olive oil
- handful of raw spinach, finely chopped
- ½ red onion, diced
- 1 T chili powder
- 1 T minced garlic
- 1 t cumin
- dash of salt
- 7-8 bell pepper, color of your choice
- optional, cilantro as a garnish
- Combine apple cider vinegar, olive oil, chili pepper, garlic, cumin, and salt in a large mixing bowl.
- Add cooked quinoa, black beans, corn, spinach, onion, and mix well.
- Cut the stem off of each bell pepper, and remove the seeds and membrane.
- Cut the bell pepper length-wise or even out the top of the bell pepper, depending how you want to fill it.
- Fill the bell pepper with the quinoa stuffing, and garnish with cilantro.
- Serve the bell pepper raw, and enjoy!
- Optional, top with Monterey Jack Cheese and broil at 500 degrees for approximately 7 minutes, or until the cheese is a golden brown. Omit cheese for dairy-free/V.
- Optional, you can also bake them at 400 degrees for 30 minutes covered with foil, then uncover, add cheese and bake for another 10-15 minutes if you want a tender bell pepper.
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