Confession: I like quinoa. Really, really like quinoa. My quinoa obsession began innocently enough with a sale at the grocery store.
Quinoa is very popular right now and purported to be some sort of ancient grain super-food from South America.
I was curious, and decided to give it a try. As soon as I tried it, I was hooked, and trying every quinoa recipe I could get my hands on or dream up.
These Tex-Mex stuffed peppers were one of the first dishes we tried, and have quickly become a household favorite.
To be honest, the first time I made these stuffed peppers, Luke was very skeptical.
His past experiences with stuffed peppers were disappointing and bland.
These peppers are anything but! Bright, colorful and bursting with flavor, Tex-Mex stuffed peppers exceeded all his expectations.
Quinoa adds a delicate nutty flavor and delicate texture that takes stuffed peppers to a whole new level.
Quinoa also has tons of protein compared to other grains – I’m not jumping on the “super food” bandwagon quite yet, but if you haven’t tried quinoa yet, you’re missing out.
I’ve tried both red and white quinoa in these peppers.
Red quinoa has more of a nutty flavor, while the flavor of white quinoa is more delicate.
Personally, I like the look of the white quinoa in these stuffed peppers.
In the photo below, the yellow pepper is stuffed with red quinoa while the red pepper is stuffed with white quinoa.
They both look delicious.
One thing I love about this recipe is that it can be adjusted to your spice tolerance.
I am a total spice wuss (I had no chance- my parents named me Ingrid).
I use mild salsa and enjoy the aromatic flavors of spices without the heat.
If you want more heat, opt for a medium or hot salsa, and add more chili powder, or diced jalapeno or habanero peppers to the stuffing.
Top these peppers with more salsa or hot sauce, or opt for cheddar cheese or even guacamole.
- 4 bell peppers
- 2 cups quinoa, cooked
- 1 pound ground turkey
- 2/3 cup salsa
- 15 oz black beans
- 1 cup frozen corn
- 1 onion, diced
- 2 cloves garlic, minced
- 1 1/2 tsp cumin
- 1 tsp smoked paprika
- 1 tsp chili powder
- Preheat oven to 350 degrees Fahrenheit.
- Brown ground turkey. If desired, season with your favorite taco seasoning.
- Sauté onions and garlic until onions are soft and translucent.
- Slice peppers in half vertically, and discard stems and seeds.
- Mix all ingredients except peppers in a large bowl until well combined.
- Stuff peppers with mixture. Use a spoon to press the mixture into the pepper to ensure every crevice is filled. Any leftover filling may be baked in a ramekin (follow the same baking instructions).
- Place peppers on a greased 9x13 pan. I like using a pan instead of a baking sheet because I can lean the peppers against the side of the pan.
- Cover with foil and bake for 35 minutes
- Remove foil and bake for an additional 10 minutes.
- Top with shredded cheese, guacamole, or your favorite salsa, and enjoy!
These stuffed peppers make great leftovers!
Leftover peppers are easy to pack in a lunch box and reheat.
- Think one half-pepper isn’t a full meal?
- Think again- these peppers really fill you up and they are packed with protein!
One pepper-half has an entire serving of vegetables, proteins and carbs, which will keep you full and energized all afternoon.