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Anaheim peppers, with their mild heat and slightly sweet flavor, are a staple in Southwestern cuisine. This versatile pepper is typically green or red and can be used in a variety of dishes, from salsas to sauces. The flavor profile of Anaheim peppers is characterized by a gentle warmth that doesn't overpower other ingredients, allowing them to shine in dishes like our stuffed peppers.

Southwest Anaheim Stuffed Peppers

Discover the vibrant flavors of Southwest Anaheim Stuffed Peppers—a delicious and nutritious option for any meal! These stuffed peppers are packed with protein-rich quinoa, hearty black beans, and fresh veggies, making them a perfect dish for family dinners or entertaining guests. Easy to prepare and customizable for dietary needs, they’re a delightful twist on traditional stuffed peppers. Cook up this hearty dish and enjoy a burst of flavor! #StuffedPeppers #HealthyEating #SouthwestCuisine #MealPrep #QuinoaRecipes
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Ingredients
  

4 large Anaheim peppers

1 cup quinoa, rinsed and drained

2 cups vegetable broth (or water)

1 can (15 oz) black beans, drained and rinsed

1 cup corn kernels (fresh, frozen, or canned)

1 cup diced tomatoes (canned or fresh)

½ cup chopped red onion

1 tsp ground cumin

1 tsp chili powder

½ tsp smoked paprika

½ tsp garlic powder

Salt and pepper, to taste

1 cup shredded Monterey Jack cheese (or vegan cheese)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Prepare the Quinoa: In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit for 5 minutes, then fluff it with a fork.

    Preheat Oven: Preheat your oven to 375°F (190°C).

      Prep the Peppers: While the quinoa cooks, carefully slice the Anaheim peppers in half lengthwise. Remove the seeds and membranes. Arrange the pepper halves in a baking dish, cut side up.

        Make the Filling: In a large bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, red onion, cumin, chili powder, smoked paprika, garlic powder, salt, and pepper. Mix until well combined.

          Stuff the Peppers: Spoon the quinoa mixture into each pepper half, pressing down gently to pack the filling. Top each stuffed pepper with shredded Monterey Jack cheese.

            Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

              Serve: Remove the peppers from the oven and let them cool for a few minutes. Garnish with fresh cilantro and serve with lime wedges on the side for squeezing over the top.

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4