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Quinoa Stuffed Mini Sweet Peppers


  • timer icon
  • Prep20 Minutes
  • Cook30 Minutes
  • Ready-in50 Minutes
  1. Ingredients
    • 36 Suntastic Mini Sweet Peppers
    • 1 Tbsp olive oil
    • 2 cloves garlic, minced
    • 1 onion, diced
    • 1 jalapeno, minced
    • ¾ cup Suntastic Sweet Peppers, diced
    • 1 cup vegetable broth
    • 1 cup Suntastic Grape tomatoes
    • ¾ cup quinoa
    • 1 (15 oz) can black beans, drained and rinsed
    • ¾ cup frozen corn
    • 1 tsp. chili powder
    • ½ tsp. cumin
    • ½ tsp. sea salt
    • ¼ tsp. black pepper
    • Handful cilantro, roughly chopped
    • ½ cup shredded Mexican 4 cheese blend
    1. Preheat oven to 350 degrees F.
    2. Begin slicing sweet peppers ⅓ lengthwise on the curved side, reserving for later use. De-seed the inside of the peppers so that you have a nice hollow middle. Set aside.
    3. Dice reserved peppers until you have about ¾ a cup and set aside.
    4. In a large skillet heat olive oil over medium heat. Add garlic, onion, jalapeno and reserved peppers and cook about 2 to 3 minutes.
    5. Add vegetable broth and tomatoes, stirring until combined, then add in quinoa, black beans, corn, chili powder, cumin, salt and pepper.
    6. Bring mixture to a boil then cover, reduce heat and allow quinoa to simmer until cooked through, about 20 minutes. Note: you’ll know quinoa is done when you see what looks like a little tail pop out!
    7. Stir in chopped cilantro and begin spooning your quinoa mixture into your peppers, filling as much as you can, and place on a baking sheet.
    8. Bake peppers at 350 for about 13 minutes then remove from oven and top peppers with a sprinkle of cheese. Bake for an additional 2 minutes.
    9. Serve and enjoy!

    Recipe from: http://www.eatyourselfskinny.com/quinoa-mini-stuffed-peppers/