$A pair of bright bell peppers, split in half, reveal a hearty filling of rich quinoa, speckled with black beans and corn. The fresh green of chopped cilantro and chunks of avocado against the red, orange, and green pepper shells create the feeling of a festive Tex-Mex celebration. The dish is topped with ruby-red pomegranate seeds, glistening like little jewels, for an added pop of color and texture.$

Tex-Mex Quinoa Stuffed Bell Peppers

Name: Tex-Mex Quinoa Stuffed Bell Peppers
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Cuisine: Tex-Mex
Ingredients: 2 large Bell Peppers (red, orange, or green) halved and seeds removed; 1 cup Quinoa cooked; 1/2 cup Black Beans drained and rinsed; 1/2 cup sweet Corn drained and rinsed; 1 ripe Avocado diced; 1/4 cup fresh Cilantro finely chopped; Juice of 1 Lime; 1/2 cup Cilantro Lime Dressing; 1/4 cup Pomegranate Seeds; to taste Salt; to taste Black Pepper; 2 tablespoons Olive Oil

Colorful bell peppers, filled with zesty Tex-Mex quinoa.

Category Main Course

Prep 15 minutes

Cook 25 minutes

Style Tex-Mex

Technique Roasting

Diet Friendly Gluten-Free

Daily recipe · February 13, 2024

A little about this dish

Celebrate the month of love with this warming 'Tex-Mex Quinoa Stuffed Bell Peppers', a beautiful blend of gluten-free quinoa, zesty lime, creamy avocado, and refreshing pomegranate jewels. This dish provides a vibrant and delightful twist on traditional Tex-Mex cuisine, using colorful bell peppers as edible bowls for your quinoa filling. Not only it brings out the vibrant colors but also provides a nutritional punch to your diet.

Ingredients (for 2)

Large bell peppers (red, orange, or green) — 2 — halved and seeds removed
Quinoa — 1 cup — cooked
Black beans — 1/2 cup — drained and rinsed
Sweet corn — 1/2 cup — drained and rinsed
Ripe avocado — 1 — diced
Fresh cilantro — 1/4 cup — finely chopped
Lime — Juice of 1
Cilantro lime dressing — 1/2 cup
Pomegranate seeds — 1/4 cup
Salt — to taste
Black pepper — to taste
Olive oil — 2 tablespoons

Preparation

Step 1 — 🔥🌡️🔜

Preheat the oven to 375°F.
Step 2 — 🫑🧹🍳

Brush the bell peppers with olive oil, place on a baking sheet, cut side down, and roast for 20 minutes, or until soft and slightly charred.
Step 3 — 🍲🌽🥑

In a large bowl, combine quinoa, black beans, corn, avocado, chopped cilantro, and lime juice. Toss everything together.
Step 4 — 🌿🍋💦

Drizzle cilantro lime dressing over the quinoa mixture and toss again until everything is well coated. Season with salt and pepper.
Step 5 — 🫑🔄🥄

Once peppers are ready, carefully flip them over. Divide the quinoa mixture among the roasted bell peppers.
Step 6 — 🔝🔴✨

Top the filled peppers with pomegranate seeds, return to the oven, and roast for another 5 minutes.
Step 7 — 🍽🔥🍀

Serve warm, topped with additional cilantro, if desired.

A final fox tip

This dish is not just for couples. It is an enjoyable activity for kids to participate in. They can definitely help in scooping the filling into the pepper shells. You can also replace quinoa with rice or even cauliflower rice to suit personal preference.