Tex-Mex · Southwestern · main

Southwest Quinoa Stuffed Peppers

Southwest Quinoa Stuffed Peppers reads citrus 5.2, sourness 4.6 and sweetness 4.5 on Palate's 0–10 flavor X-ray — a Tex-Mex · Southwestern main, about 59 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 4.0 / 10
• Sweet & Fruity — 5.0 / 10
• Sour & Bright — 6.6 / 10
• Bitter & Earthy — 3.0 / 10
• Rich & Fat — 4.1 / 10
• Aromatic & Spice — 4.7 / 10

The measured notes (of 18)

Citrus 5.2 · Sourness 4.6 · Sweetness 4.5 · Allium 4.1 · Umami 3.7 · Richness 3.5 · Salinity 3.4 · Herbaceous 2.9 · Earthy 2.7 · Heat 2.3 · Warm Spice 2.0 · Nutty 1.8 · Fruity 1.7 · Bitterness 1.6 · Floral 0.9

What's in it (16)

• bell peppers — 400 g
• olive oil — 27 g
• yellow onion — 110 g
• garlic — 9 g
• cooked red quinoa — 237 g
• cumin — 15 g
• chili powder — 5 g
• low-sodium beef broth — 414 g
• black beans — 425 g
• frozen corn kernels — 237 g
• whole green chile peppers — 284 g
• salt — 6 g
• black pepper — 3 g
• shredded monterey jack cheese — 170 g
• cilantro — 15 g
• lime — 65 g

Time & effort: about 59 min (53 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 126.2 kcal, 7 g protein, 3.1 g fat, 19 g carbs

Dietary: Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (11 steps)

1. Preheat the oven to 400°F. Arrange the pepper halves cut-side up in a 9x13-inch baking dish, drizzle with 1 tablespoon of the olive oil, season lightly with salt, and roast until just beginning to soften, 15-18 minutes.
2. Meanwhile, heat the remaining 1 tablespoon olive oil in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, 4-5 minutes.
3. Add the garlic, cumin, and chili powder; cook, stirring constantly, until fragrant, 30-60 seconds.
4. Stir in the quinoa and toast, stirring constantly, until it smells nutty and looks lightly golden, 1-2 minutes.
5. Pour in the broth and bring to a boil. Reduce the heat to low, cover, and simmer until the quinoa is tender and the liquid is absorbed, 15-18 minutes.
6. Off the heat, fluff the quinoa with a fork, then fold in the black beans, corn, diced tomatoes with green chiles, 1 teaspoon of the salt, and the black pepper.
7. Fold in 1 cup of the pepper jack cheese and half the cilantro; taste and add up to 1/4 teaspoon more salt if needed.
8. Remove the roasted pepper halves from the oven (leave the oven on) and divide the quinoa filling evenly among them, mounding it slightly.
9. Top each stuffed pepper with the remaining 1/2 cup pepper jack cheese, then return the dish to the oven and bake until the cheese is fully melted and the peppers are fork-tender, 12-15 minutes.
10. Switch the oven to broil and broil until the cheese is spotty golden brown, 1-2 minutes, watching closely so it doesn't burn.
11. Let the peppers rest 5 minutes, then scatter the remaining cilantro over the top and serve with lime wedges for squeezing.

Dishes with a similar flavor shape

• Coconut Lentil and Sweet Potato Curry — Indian
• Chicken and Rice Enchilada Skillet — Tex-Mex
• Black Bean and Corn Quesadillas — Tex-Mex
• Loaded Beef Burrito Bowl with Cilantro Lime Rice — Tex-Mex
• Coconut Lentil Dal with Rice — Indian

Keep reading: what citrus, sourness, sweetness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.