Southwest Quinoa Unstuffed Peppers

Earlier this week I'd planned to make a batch of vegetarian quinoa stuffed peppers, but then: It got hot. I mean: Really, really, hot. The kind of hot where you just don't want to turn on your oven for an hour to roast stuffed peppers, hot.

Soooo... I started to rethink the plan, but then ran across a pretty one pan Mexican quinoa recipe -- which inspired me to turn the initial baked stuffed peppers idea into these even easier Southwest Quinoa Unstuffed Peppers: A simple stove top, one pan recipe.

You can't beat an easy one pan meal, and these unstuffed peppers are jam-packed with flavor and protein -- you just need a large skillet with a lid, and the quinoa is easiest to rinse in a fine mesh strainer. This Southwest Quinoa Unstuffed Peppers skillet recipe comes together in about 45 minutes start to finish, making it a great and filling choice for your next Meatless Monday.

Take a few minutes to browse through the Meatless Monday category for additional vegetarian main dish ideas, too.

Southwest Quinoa Unstuffed Peppers

It's got to be good for you -- It's the "Super Grain of the Andes!" 😉

Ingredients

1 tablespoon olive oil
½ of a medium yellow onion, diced
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon chili powder
Kernels from two ears of cooked corn, or one can of corn, drained
3 cloves garlic, chopped
2 bell peppers, chopped (I used red and yellow)
1 can black beans, rinsed and drained
1 can fire roasted diced tomatoes
1 can mild chopped green chiles
1 cup vegetable broth
1 cup uncooked quinoa
1 cup shredded cheese (I used cheddar-Jack)
1 avocado, chopped

Directions

Heat olive oil in large skillet over medium heat until shimmering, then add onion, cumin, paprika, and chili powder and cook for five minutes, stirring and scraping up browned bits occasionally. Add garlic and corn and cook for another four minutes, stirring occasionally. Add chopped bell peppers and cook for another three minutes, stirring occasionally.

Meanwhile, rinse and drain quinoa. Stir beans, tomatoes, chiles, broth, and quinoa into skillet and bring to a boil. Cover, reduce heat, and simmer over medium-low heat until quinoa has absorbed most of the liquid and is cooked through, about 30 minutes. Stir in cheese until melted, then stir in avocado and serve immediately.

Optional toppings: Chopped fresh cilantro or parsley, chopped green onion, sour cream, salsa, more cheese, fresh lime juice... (Note: I didn't add salt because there was enough from the broth, tomatoes, and beans. If you are using low-sodium or no salt added, you can add a little sea salt, to taste.)

This unstuffed peppers skillet is incredibly filling...

You get a triple whammy of protein here from the quinoa, the beans, and the cheese, so your unstuffed peppers skillet should serve at least six -- we definitely had leftovers here! I think I like this even better than my original stuffed peppers plan, because of the nice mix of textures and flavors between the slightly crunchy peppers and corn, the chewy quinoa, and the soft avocado & beans. Enjoy. 🙂

Southwest Quinoa Unstuffed Peppers are both vegetarian and naturally gluten free. (And by the way, those leftovers? They make a-ma-zing quesadillas!)

Southwest Quinoa Unstuffed Peppers, printable recipe

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Southwest Quinoa Unstuffed Peppers

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You can't beat an easy one pan meal, and these unstuffed peppers are jam-packed with flavor and protein -- you just need a large skillet with a lid. This Southwest Quinoa Unstuffed Peppers skillet recipe comes together in just 45 minutes start to finish, making it a great and filling choice for your next Meatless Monday.

Course dinner

Total Time 45 minutes minutes

Servings 6

Author Rachel Singer

Ingredients

• 1 tablespoon olive oil
• ½ of a medium yellow onion, diced
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• Kernels from two ears of cooked corn, or one can of corn, drained
• 3 cloves garlic, chopped
• 2 bell peppers, chopped (I used red and yellow)
• 1 can black beans, rinsed and drained
• 1 can fire roasted diced tomatoes
• 1 can mild chopped green chiles
• 1 cup vegetable broth
• 1 cup uncooked quinoa
• 1 cup shredded cheese (I used cheddar-Jack)
• 1 avocado, chopped

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Instructions

• Heat olive oil in large skillet over medium heat until shimmering, then add onion, cumin, paprika, and chili powder and cook for five minutes, stirring and scraping up browned bits occasionally. Add garlic and corn and cook for another four minutes, stirring occasionally. Add chopped bell peppers and cook for another three minutes, stirring occasionally.
• Meanwhile, rinse and drain quinoa. Stir beans, tomatoes, chiles, broth, and quinoa into skillet and bring to a boil. Cover, reduce heat, and simmer over medium-low heat until quinoa has absorbed most of the liquid and is cooked through, about 30 minutes. Stir in cheese until melted, then stir in avocado and serve immediately.
• Optional toppings: Chopped fresh cilantro or parsley, chopped green onion, sour cream, salsa, more cheese, fresh lime juice...

Notes

I didn't add salt because there was enough from the broth, tomatoes, and beans. If you are using low-sodium or no salt added, you can add a little sea salt, to taste.

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