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Southwest Stuffed Peppers topped with avocado on a white plate

Southwest Stuffed Peppers

  • Author: Julie @ RDelicious Kitchen
  • Yield: 6 1x


  • 3 red bell peppers
  • 1/4 cup quinoa
  • 1 tablespoon olive oil
  • 1 small onion
  • 1 clove garlic, minced
  • 1/2 (14.5 oz) can black beans, drained and rinsed
  • 1/2 (14.5 oz) can corn, drained and rinsed
  • 1/2 (14.5 oz) can no-salt-added diced tomatoes, drained
  • 1/2 cup cheddar cheese, shredded
  • 1/2 avocado, sliced
  • salt and pepper, to taste


  1. Preheat oven to 350 degrees F. Spray a baking sheet with nonstick cooking spray. Slice pepper in half lengthwise, place on baking sheet. Bake for 10 minutes.
  2. Cook quinoa according to package directions.
  3. In a saute pan, heat olive oil over medium-high heat. Add onions, saute until translucent. Add the beans, corn, tomatoes, and cooked quinoa and cook until heated through. Stir in cheese.
  4. Remove peppers from oven and stuff with bean mixture. Bake for an additional 5 minutes.
  5. Remove from oven and top with avocado slices.

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