Fiesta Stuffed Peppers

I don’t know if I would classify this recipe as Mexican…maybe more along the lines of American/Mexican fusion because of the ingredients but either way, this is a definite favorite in our house.

Our family is probably much like yours, juggling work, kids and family life.   I sometimes wish there were more hours in the day but since we don’t always have the luxury of time, I really try to come up with meals that are both quick to make and delicious!

This Fiesta Stuffed Peppers recipe is the perfect recipe because

you really can make this in advance. 

When I make this recipe, I always make a larger than necessary batch because I freeze them individually so we always have a quick and healthy go to meal.   Just grab a couple stuffed peppers from the freezer and heat them thoroughly in the oven or the microwave.

Check out the full recipe below for these Fiesta Stuffed Peppers.

Fiesta Stuffed Peppers

This super easy recipe is so delicious and the best part is it's EASY!  I tend to make a large batch and freeze the leftovers because they re-heat beautifully and makes for a quick dinner on a weeknight or when you just aren't in the mood to cook!

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Main Course

Cuisine American, Mexican

Ingredients

  

• 8 Bell Peppers, any color
• 1 cup Quinoa
• 1 14oz can Beef Broth
• 1 15oz can Black Beans
• 1 15oz can Yellow Corn
• 3/4 cup Salsa
• 1-1/2 tsp. Cumin Powder
• 1 tsp. Cayenne Pepper
• 1 tsp. Paprika
• 1/2 pkg. Taco Seasoning
• 3 Green onions sliced
• 1/2 cup Shredded Cheddar Cheese (optional)

Instructions

 

• Cut peppers down the middle, I cut them vertically as you can see in the photo.  Remove seeds and veins and place on a sheet pan until you are ready to fill them.
  
• Place quinoa in a fine mesh strainer and rinse with cold water before cooking.  Cook according to package directions using beef broth as the liquid for extra flavor.  If you prefer to cook with quinoa with water or vegetable broth, you may do so, the ratio will still be the same. 

  I tend to cook my quinoa in a rice cooker because it's ridiculously easy!  If you choose this method, just place the rinsed quinoa in the rice cooker with the beef broth, place the top on the cooker and press the cook button.  Voila'...before you know it, the quinoa is cooked.  Set it aside to cool off a bit.
• Place ground beef in skillet and sprinkle with taco seasoning. Cook until browned.
  
• While the ground beef is cooking, place corn, black beans, salsa, green onion, paprika, cumin and quinoa that has cooled, in a large bowl.  
  
• Strain the cooked ground beef to remove fat and liquid.  Add the ground beef to the bowl of remaining ingredients and allow to cool slightly to make it easier to handle.
• Stuff each of the pepper halves with the fiesta mix and press into any empty spaces.  The filling is enough to fill 8 peppers cut in half.  You can mound them up nicely and press gently with your hand or the back of a spoon.
  
• Sprinkle peppers with shredded cheddar and cover the pan completely with aluminum foil.  
  
• Place peppers in oven and bake at 350 degrees for 45 minutes or until peppers are tender.
  

Notes

I highly recommend baking your peppers covered with foil as they will dry out if you cook them uncovered for too long.

I cut my peppers in this recipe vertically but you can also cut the top 1/4 of the pepper off and cook them standing upright if you prefer.

Keyword Black beans, Corn, Green onion, Ground beef, Peppers, Quinoa