| Prep: 30 mins | Cook: 35 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 405 | 14g | 6g | 55g |
| sugars | fibre | protein | salt |
| 8g | 14g | 20g | 0.7g |
Why I Love Mexican Stuffed Chili Quinoa Casserole
If there’s anything that I love about food, it’s its power to transport us to places far and wide with just a single bite. Take this Stuffed Chili Quinoa Casserole for instance. The rich blend of flavors and colors is just like a fiesta for your taste buds, taking you directly to the heart of Mexico City. This is one of my all-time favorite recipes since it brings together the vibrancy of Mexican cuisine while fulfilling my preference for nutritious, comforting meals filled with whole grains.
Dancing with international flavors in the Deep South
While my heart stays true to the flavors of the South— with the melt-in-your-mouth goodness of a warm biscuit or the satisfying crunch of a perfectly fried chicken—it’s the exploration of different food cultures that makes my cooking experiences truly exhilarating. And although I didn’t have the honor of learning this particular recipe from a notable Mexican chef, I was inspired by the culinary diversity prevalent in South Carolina’s Lowcountry. Here at Charleston, you’ll find food influences from all around the world!
Nutrition meets tradition in the Stuffed Chili Quinoa Casserole
The beauty of this delectable Stuffed Chili Quinoa Casserole lies in how it integrates high-protein quinoa and fiber-rich black beans with the richness of Monterey Jack cheese and the earthiness of bell peppers – it truly reflects the Mexican tradition of utilizing vibrant, fresh ingredients. Plus, the addition of nutrient-packed corn, garlic and message-rich broth makes it a comforting yet healthy choice whether you’re making a family dinner or prepping for a potluck.
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And while I navigate through the foamy waves of the South Carolina coast or catch the latest rom-com at Terrace Theater, I know I can come back home to this bowl of warmth and nutrition. After all, good food has the power to bridge geographical boundaries while warming the heart and soul.
What You’ll Need
- 1 cup quinoa
- 2 cups chicken or vegetable broth
- 6 large bell peppers, any color
- 1 15-ounce can black beans, drained and rinsed
- 1 15-ounce can of corn, drained
- 1 medium-sized onion, chopped
- 2 cloves garlic, minced
- 1 15-ounce can diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 2 tablespoons chopped fresh cilantro
- 1 1/2 cups Monterey Jack or Cheddar cheese, shredded
- 1 tablespoon olive oil
Method
Step One
Preheat your oven to 375 degrees Fahrenheit. While the oven is heating, put the quinoa and broth in a saucepan and bring to a boil. Once it’s boiling, lower the heat, cover the pot and allow it to simmer for 15 minutes or until all the broth is absorbed and quinoa is cooked.
Step Two
While your quinoa is cooking, cut off the tops of bell peppers, remove the seeds and set aside. In a skillet, heat the olive oil over medium heat, add the chopped onion, minced garlic and cook until they become tender.
Step Three
In the same skillet, add the drained black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper. Stir it well and let it cook for a couple of minutes.
Step Four
Once the quinoa is cooked, add it to your skillet mixture. Stir in chopped cilantro and mix it all together well.
Step Five
Take your hollowed-out bell peppers and stuff them with quinoa mixture. Place the stuffed peppers in a baking dish upright and cover with foil. Bake in your preheated oven for about 25 minutes.
Step Six
After 25 minutes, remove the foil, sprinkle the cheese on top of each pepper and put back in the oven uncovered for another 5 minutes or until cheese is melted and bubbly.
Step Seven
Once the cheese has melted, remove your Stuffed Chili Quinoa Casserole from the oven and serve. Enjoy your healthy and filling meal!
