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Quinoa and Sweet Potato Stuffed Peppers

Bell pepper halves pre-roasted cut side down so the walls go tender, then filled with quinoa, roasted sweet potato cubes, black beans, corn, cumin and lime and baked under melted cheese.
Course Main Course
Keyword quinoa and sweet potato stuffed peppers
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4 servings

Ingredients

For the Peppers

  • 4 large bell peppers halved lengthwise and seeded
  • 1 tablespoon olive oil for rubbing the peppers

For the Filling

  • 1 cup quinoa dry, rinsed well
  • 2 cups water
  • 1 large sweet potato about 12 ounces, peeled and cut into ½ inch cubes
  • 3 tablespoons olive oil divided
  • 1 small yellow onion diced
  • 2 cloves garlic minced
  • 1 jalapeno seeded and minced, optional
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 can black beans 15 ounces, drained and rinsed
  • 1 cup corn kernels frozen or fresh
  • 1 tablespoon lime juice fresh
  • 1 teaspoon kosher salt plus more to taste

To Finish

  • 1 ½ cups shredded Monterey Jack or crumbled queso fresco
  • ¼ cup fresh cilantro chopped
  • 1 lime cut into wedges

Instructions

Pre-Roast the Peppers

  • Heat the oven to 400 degrees F.
  • Halve the bell peppers lengthwise, remove the seeds and pale ribs, and rub the outsides with 1 tablespoon of olive oil.
  • Lay the halves cut side down on a sheet pan and roast 15 minutes, until the walls have softened and given up some water. Pour off any liquid that collects.

Roast the Sweet Potato and Cook the Quinoa

  • Toss the sweet potato cubes with 1 tablespoon of olive oil and a pinch of salt, spread them on a sheet pan, and roast at 400 degrees F for 20 to 25 minutes, until soft with browned corners.
  • Simmer the rinsed quinoa in the water with a pinch of salt, covered, for 15 minutes. Off the heat, keep the lid on 5 minutes, then fluff with a fork.

Build the Filling

  • Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat and cook the onion until soft, about 6 minutes.
  • Add the garlic, jalapeno, cumin, and chili powder and stir 1 minute until fragrant.
  • Add the black beans and corn and warm through, about 3 minutes.
  • Off the heat, fold in the quinoa, the roasted sweet potato cubes, and the lime juice, keeping the cubes intact. Season with salt to taste.

Fill and Bake

  • Turn the pepper halves cut side up in a baking dish and divide the filling among them, pressing it level with the rim rather than mounding it over.
  • Bake 15 minutes at 400 degrees F.
  • Scatter the cheese over the tops and bake 8 to 10 minutes more, until melted with a few golden spots.
  • Finish with chopped cilantro and serve with lime wedges.

Notes

  • Pre-roast the peppers: Fifteen minutes cut side down softens the wall and drives off water. Skip it and you get a raw crunchy pepper under a cooked filling.
  • Roast the sweet potato, do not saute it: Cubes cooked in the skillet steam and break down into the quinoa. Roasted cubes stay distinct.
  • Rinse the quinoa: Unrinsed quinoa tastes soapy from its natural saponin coating.
  • Lime off the heat: Added at the end it lifts the whole filling. Cooked in, it disappears.
  • Make ahead: Fill the peppers up to 2 days ahead and bake from cold, adding about 10 minutes before the cheese goes on.
  • Storage: 4 days refrigerated, 3 months frozen. Reheat covered with foil at 350 degrees F for 20 minutes.