Hello foodies! I’m Leyla El-Attar, and I’m excited to share with you my favorite recipe for Trader Joe’s Southwest Quinoa Stuffed Bell Peppers. As someone who spent her childhood in Morocco, I have always been fascinated by the delicious combination of flavors and spices in dishes like this. The recipe may not originate from my own country, but it definitely speaks to my taste buds!
Leyla is a freelance writer and a passionate foodie who loves to explore different cuisines from around the world. She was born and raised in Morocco, and her cultured upbringing reflects in her love for all things flavorful. When she’s not experimenting with recipes in the kitchen, she spends her time reading, traveling, and practicing yoga.
Leyla El-Attar currently resides in the United States and grew up in Morocco.
The recipe itself is actually an adaptation of a classic Mexican dish, but with a twist. Quinoa is used instead of rice, which makes the dish gluten-free and protein-packed. The recipe also calls for tomato sauce and chili powder, which ensure that every bite is packed with the authentic Southwest flavors. And of course, being a vegetarian, I appreciate the fact that this dish is meat-free, but still hearty and satisfying!
In today’s world, where people are increasingly prioritizing healthy and flavorful meals, the Trader Joe’s Southwest Quinoa Stuffed Bell Peppers recipe has become more relevant than ever. With its combination of wholesome ingredients, classic flavors, and easy preparation, this recipe is perfect for busy weeknights and impressive enough for dinner parties. As people look to explore more plant-based options, I believe this recipe satisfies not just vegetarians, but all food lovers looking for delicious, healthy meals!
What you need
If you’re like me, you love a good stuffed bell pepper. And if you’re looking for a recipe that’s not only delicious but also gluten-free and vegetarian, then this Trader Joe’s Southwest Quinoa Stuffed Bell Peppers recipe is right up your alley! The star ingredient, of course, is quinoa – a protein-packed grain that adds a nutty texture to the dish and complements the classic Southwest flavors of black beans, corn, and chili powder. To make this recipe, simply cook quinoa, mix it with the other tasty ingredients (like cilantro, tomato sauce, and shredded cheese), stuff the mixture into bell pepper halves, and bake them to perfection. The recipe is simple to follow and yields amazing results. Plus, you can easily swap or substitute any of the ingredients to fit your taste preferences. So whether you’re hosting a dinner party or just cooking for yourself, give this recipe a try and see how delicious and healthy a stuffed pepper can be!
Ingredients:
- Bell Peppers – The bell peppers are the stars of the recipe as they are cut in half and filled with the southwest quinoa mixture. You can swap the bell peppers for other vegetables that hold filling well such as zucchinis or even ripe tomatoes.
- Quinoa – The quinoa provides a nutty flavor and texture to the dish. You could always substitute the quinoa for brown rice or couscous if preferred.
- Black Beans – Black beans are added to give the dish more protein, fiber and a hearty texture. You can substitute with any other type of canned or cooked beans like pinto, chickpeas or kidney beans.
- Corn – Corn add a sweet crunch to the quinoa mixture and it’s a classic Southwest ingredient. You can omit the corn or replace it with diced carrots, chopped zucchini or even green peas.
- Red Onion – Red onion gives the dish a delicious crunch and a touch of tanginess. If you’re not a fan of red onion, substitute it with finely diced shallots or scallions instead.
- Shredded Cheese – Shredded cheese is used to sprinkle over the stuffed bell peppers before baking them. You can use any cheese of your choice like cheddar, monterey jack or even vegan cheese if you want to keep the recipe vegan-friendly.
- Cilantro – Cilantro adds a fresh and fragrant taste to the dish. If you don’t like cilantro, you can swap it for parsley or basil.
- Tomato Sauce – Tomato sauce is used for the base of the quinoa mixture to give it a saucy texture. You can substitute it with diced tomatoes, tomato paste or even salsa.
- Chili Powder – Chili powder adds a delicious southwest flavor and a bit of heat to the dish. If you don’t like spicy food, you can cut the amount in half or omit it altogether.
- Cumin – Cumin adds a warm, earthy flavor and complements the chili powder perfectly. You can substitute it with ground coriander or even paprika if preferred.
- Garlic Powder – Garlic powder provides a savory taste and aroma to the dish. If you love garlic, you can use fresh minced garlic instead.
- Salt – Salt enhances the flavors of the dish and helps bring out all the other seasonings. You can reduce the amount of salt or use a low-sodium alternative if preferred.
- Pepper – Pepper adds some warmth and depth to the dish. You can use freshly-ground black pepper or even cayenne pepper if you like it spicy.
Utensils:
- Large saucepan
- Baking dish
- Cutting board
- Sharp knife
- Medium bowl
- Wooden spoon
- Measuring cups and spoons
- Foil – Optional. Use to cover the baking dish while baking, if desired.
Quinoa: The Star Grains of the Dish
As a vegetarian, I’m always looking for ways to add plant-based protein to my meals, and that’s where quinoa comes in! Quinoa is a complete protein, meaning it contains all nine essential amino acids. It’s also a good source of fiber, magnesium, and iron. What’s more, quinoa is a versatile ingredient that can be used in a variety of dishes. However, some people find that quinoa has a slightly bitter taste, which is due to the saponins on its outer layer. To remove the bitterness, rinse quinoa thoroughly before cooking it. In this recipe, the quinoa is the base of the stuffed bell peppers and adds a delicious nutty flavor and texture to the dish. Not only does it taste great, but it’s also gluten-free, low-fat, and a fantastic source of nutrients. So don’t hesitate to make this Southwest Quinoa Stuffed Bell Peppers recipe your new go-to, whether you’re a vegetarian or not!
Cilantro: A Fragrant and Flavorful Herb
I love using herbs in my cooking, and cilantro is one of my all-time favorites. Its fresh, vibrant, and citrusy taste complements many recipes, especially those with a Mexican or Asian twist. Some people might be put off by cilantro’s unique flavor, which can be described as soapy or metallic, but studies have shown that it’s mainly due to genetic factors. So if you’re one of the cilantro haters out there, don’t worry; you’re not alone! On the other hand, if you’re a fan of cilantro, you’re in for a treat with this recipe. The cilantro adds a fresh and fragrant taste to the dish, and it also packed with antioxidants and vitamins A and K. So not only does cilantro make the Southwest Quinoa Stuffed Bell Peppers recipe taste great, but it’s also loaded with health benefits, making it the herb of choice!
What to serve it with?
When I make Trader Joe’s Southwest Quinoa Stuffed Bell Peppers, I love serving them with a simple side salad of mixed greens, avocado, and lime vinaigrette. The freshness of the salad complements the warmth of the stuffed peppers so well, and I love how the avocado adds a creamy element to the meal. Plus, the tangy lime vinaigrette adds a zingy finish that awakens the taste buds. As someone who grew up with a focus on fresh and healthy foods in Morocco, I’m always looking for ways to add more vegetables and fruits to my meals, and this side salad does exactly that!
Summary
And that’s it, folks! I hope you enjoyed learning about my go-to recipe for Trader Joe’s Southwest Quinoa Stuffed Bell Peppers. Have you ever tried this recipe? If so, what’s your favorite way to enjoy it? Do you have any tips or tricks for making this dish even more delicious? Let me know in the comments below! I’m always looking for new ways to mix things up in the kitchen, and I love hearing from fellow foodies. Thanks for reading, and happy cooking!
Here’s the recipe:
Trader Joe's Southwest Quinoa Stuffed Bell Peppers
Equipment
- large saucepan
- Baking dish
- cutting board
- Sharp Knife
- Medium bowl
- wooden spoon
- Measuring cups and spoons
- Foil
Ingredients
- 4 medium-sized Bell Peppers
- 1 cup, uncooked Quinoa
- 1 can (15 oz), drained and rinsed Black Beans
- 1 cup, canned or frozen Corn
- 1/2 cup, diced Red Onion
- 1/2 cup Shredded Cheese
- 2 tablespoons, chopped Cilantro
- 1 cup Tomato Sauce
- 2 teaspoons Chili Powder
- 1/2 teaspoon Cumin
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
Instructions
- Preheat the oven - Preheat the oven to 350°F (175°C).
- Cook quinoa - In a large saucepan, bring 2 cups of water and 1 cup of quinoa to a boil over high heat. Reduce heat to low and simmer for 16-18 minutes or until the quinoa is tender and the water is absorbed. Remove from heat and fluff the quinoa with a fork. Set aside.
- Prepare the peppers - Cut 4 medium-sized bell peppers in half lengthwise and remove the seeds and membranes. Place the bell pepper halves cut-side up in a greased baking dish. - If your bell peppers don't sit flat on the surface, slice a small part of the bottom so that they won't tip over when filled. You can use any color of bell peppers you like, or even mix and match them for a more colorful presentation.
- Mix the ingredients - In a medium bowl, mix the cooked quinoa, 1 can of black beans (drained and rinsed), 1 cup of corn, 1/2 cup of diced red onion, 1/2 cup of shredded cheese, 2 tablespoons of chopped cilantro, 1 cup of tomato sauce, 2 teaspoons of chili powder, 1/2 teaspoon of cumin, 1/2 teaspoon of garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Mix well until all ingredients are combined. - Feel free to adjust the seasonings to your liking and add more chili powder or cumin if you prefer a spicier taste. You can also swap some of the ingredients with others that you have on hand, like using diced tomatoes instead of tomato sauce, or swapping red onions for shallots or green onions.
- Fill the peppers - Using a spoon, fill each bell pepper half with the quinoa mixture until it's almost full. Sprinkle more cheese on top of each pepper half if desired.
- Bake the peppers - Cover the baking dish with foil and bake for 35-40 minutes, or until the peppers are tender and the filling is heated through. Remove from the oven and let cool for a few minutes before serving. - If you like your cheese browned and bubbly, remove the foil during the last 5-10 minutes of baking. You can also garnish the stuffed peppers with fresh cilantro or sliced jalapeños for an extra kick of flavor.
