Southwestern Quinoa Stuffed Peppers

Is there pleasure in pain? Okay, I’m talking about spicy food. 🙂  Have you had the experience of taking a bite of something spicy, your mouth gets hot, beads of sweat start forming, your nose starts running,  but you don’t stop eating because it tastes so good?   Well, capsaicin is the culprit…



Peppers are part of the capsicum family. Capsaicinoids give that burning sensation you get when you eat a pepper. The amount of capsaicin in the pepper determines how hot the pepper will be. All types of peppers, from cayenne to bell peppers have some degree of capsaicin.

Peppers are source of vitamin A from its carotenoids. Beta-carotene found in peppers is an antioxidant, which is useful in preventing the free radical damage that can lead to cell damage and heart disease. Peppers are also a source of Vitamins K, and Vitamin C.

Health Benefits

Weight Loss:

Eating peppers has a thermogenic effect, meaning it causes an increase in heat production in the body to burn more calories.

Sinus Relief:

Capsaicin can help clear out congested nasal passages by stimulating the secretions.

Pain Relief:

Capsaicin, a compound in hot peppers, has been found effective for relieving headaches. Topical application of capsaicin can help relief arthritis pain.


Southwestern Quinoa stuffed peppers

Southwestern Quinoa Stuffed Peppers

Adapted from Vegetarian Times

The southwestern style beans gives this dish its heat. If you can’t find this variety you can substitute plain black beans and add a tablespoon of finely diced jalapeño.= and increase the broth by 1/2 cup.


  • 1 cup onion, finely chopped
  • 1 Tbsp. olive oil
  • 1 tsp ground cumin
  • 2 cloves garlic, minced
  • 1/2 cup vegetable broth
  • 1 15-oz. can southwestern black beans with jalapeño and lime
  • 1 cup fresh spinach, chopped
  • 1 cup quinoa, cooked
  • 1 lime
  • 1/2 cups grated reduced-fat pepper Jack cheese, divided
  • 4 large bell peppers, halved lengthwise, ribs removed


    1. Prepare Quinoa according to package directions.
    2. In a separate pan heat oil over medium heat. Add onion and garlic, cook until onions are translucent and garlic is fragrant.  Add cumin and sauté 1 minute.
    3. Stir in can of black beans and broth, cook for about 5 minutes. Reduce heat to medium-low, and add fresh spinach, continue to cook until spinach is wilted.
    4. Add cooked quinoa to pan and stir to combine.  Season with salt and pepper, if desired.
    5. Preheat oven to 350°F.
    6. Fill each bell pepper half with heaping of quinoa mixture, top with cheese, and place in baking dish.
    7. Bake 30 minutes or until pepper is to desired firmness.  Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with fresh squeezed lime before serving.

stuffed peppers

What’s you stand? Peppers: pleasure or pain?


12 thoughts on “Southwestern Quinoa Stuffed Peppers

  1. I enjoy roasted red peppers on sandwiches and red and yellow peppers in stir fries and salads! I can’t eat too many hot peppers- they definitely have the power to clear the sinuses, but I think I would thoroughly enjoy this recipe because of the mix of ingredients!

    • Roasted peppers…yum. I’ll eat hot peppers but take out the seeds. I usually gauge how much to use but its smell. If it burns my nose just by smelling, I’ll just use a little bit. 😀

  2. Pingback: Top 8 Health Benefits of the Winter Vegetable Bell Pepper: Try Stuffed Bell Peppers with Sausage, Kale, and Garbonzo Beans « Life Balance Health Coach

  3. Pingback: Parmesan Quinoa and Kale | Clean & Green Nutrition

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