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Delicious! I have made this numerous times and highly recommend it! Make sure you don’t forget the cumin, I did once, and it was very bland.
These are very good but definetely need some jazzing up. Firstly, I think they need more black beans and salt & pepper. I added 1 tsp chili powder & reduced the cumin to 1/2 tsp. Next time I will add more of both and a pinch or two of cayenne. With these additions I think they will be excellent.
I have made stuffed peppers with Quinoa for a few years now. My version is to use cut up eggplant, zucchini, mushrooms, onion, garlic, fresh or dried herbs of choice..and sometimes a can of diced tomatoes or fresh cherry tomatoes cut up and add fresh spinach and cook for a minute or two then mix in the cooked Quinoa and whatever cheese I am using (feta, cheddar, mozzarella, pepper jack whatever I’m in the mood for). Stuff peppers and bake….add more cheese on top the last 5 minutes. I will definitely try steaming the peppers first to reduce baking time…and do the version with black beans. etc. I always use red, yellow, orange peppers and finely dice the tops that I cut up and include in the stuffing!
This is a family favorite. But there is some confusion re cook time. At the top of the recipe it says 1 hour, 10 minutes. In the body of the recipe it says 35 minutes plus another 5 to 10 minutes. Which is correct?
Hi Maureen, I’m so glad you and your family like the recipe! To answer your question, you have to cook the quinoa and steam the bell peppers which adds to the overall cooking time.
My daughter made this and added frozen corn and used mozzarella cheese instead of cheddar. It was delicious!
This is amazing!! My kids gobbled it up! I added a little tomato bouillon and salt to the quinoa/bean mix and eliminated the cilantro and green onions because we don’t like them and it was so good. Will definitely be making this again!
Very, very good. The filling was moist, but not soupy. I loved it!
Can you freeze and cook these later?
Hi Nancy, I don’t see why not, though I haven’t tried freezing them. If you do, please let us know how it turns out for you!
I ended up freezing them. I took one out and thawed it and then cooked it per your directions. It was very good!
Needed a quick recipe to cook for 6 people at my house. Ton of Vegans / Vegetarians, so I’ll make the cheese optional but this is a bomb recipe and easy for beginners. Much thanks to you.
This is a great, versatile recipe. I’ve tried it with and without the chorizo (both good!), and with about half the amount of cheddar since I get plenty of that in my diet already. My husband, who usually won’t touch quinoa, loves it. We’re both very grateful for all the awesome recipes you’ve posted here. This is my go-to site for just about everything food related. Thanks!
Soooo I accidentally put a tsp of ginger powder in this instead of cumin, but I ALSO added the cumin after I realized my mistake and it was amazing. lol
Solid prep guideline (par boiling, baking time) but overall the recipe was pretty bland, and I had added a few cloves of garlic and some chipotle powder. I still have some of the mix left so am going to add more garlic and possibly some canned chiles to try and really make it tasty.
Thank you for this recipe! I made it for a gathering where there were vegetarian guests. These were easy and delicious. If any are on the fence to try these, take the plunge! I will definitely make them again.
Here are my cook’s notes: Sliced the peppers in half rather than just cutting off the tops. (If cutting tops, slice a small amount off the bottom to square up pepper so it will sit well). I added a can of Rotel diced tomatoes with green chiles. Added one chipotle in adobo sauce and some of the sauce. For those who like spicy dishes but have to accomodate tamer tastes, it would be easy to make 1/2 of mixture spicy and 1/2 more tame and using qty of adobo sauce/peppers to calibrate heat. Added a bit of chile powder. Used roasted cumin which has a bit of deeper flavor than regular cumin (to my tastes). Also used Mexican cheese mix v. cheddar.
I thought the quinoa paired wonderfully with the black beans and the spices and gave the dish a wonderful texture. I will make this dish again for a meatless, yet satisfying and delicious meal at home. I am also forwarding to some friends, who like me, sometimes struggle with finding a vegetarian dish to accomodate others. This will be my go-to!
I LOVE this recipe… I’m going to try to freeze the filling before adding cheese. Have a bunch of swiss chard I need to use so I’ll add that to the mix!
This recipe appealed to me the first time I saw it and have been holding the thought ever since. This week, followed through and despite a completely simple ingredient list I was surprised at how flavorful and satisfying these were. Great for leftovers too. Delicious!
This was so good! I had a bunch of cilantro that wasn’t improving, if you know what I mean, and so I used more like 3/4 cup and it turned out delish! Very cheesy.
Good fact about quinoa! Quinoa (“keen-whah”) is rich in protein than any other grain or seed and offers a complete protein, meaning it contains all the essential amino acids our bodies can’t make on their own. It’s also a great source of calcium and is high in lysine, the B vitamins and iron. Better still, the seed is easy to digest and gluten free.
could you prepare these ahead and freeze?
Hi Karen, I haven’t tried freezing them, but I don’t see why it would work. If you give it a whirl let us know how it turns out!
Made a batch for dinner last night… put a little more cumin in them. Never too much cumin! Tasty… these will go into our dinner rotation!
I’ll atest that this recipe for stuffed bells is delicious. I didn’t make enough the first time as my kids wanted seconds. I’ll be making a larger batch next time!