Stuffed Andean Peppers with Quinoa and Spiced Corn

By AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

Roasted sweet peppers stuffed with a flavorful mix of quinoa, spiced corn, and fresh herbs, perfect as a vegetarian Latin American entree. This Latin American-inspired vegetarian recipe (gluten free), ready in about 60 minutes, pairs large red bell peppers, quinoa, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 large red bell peppers
• 1 cup quinoa
• 2 cups water
• 1 cup corn kernels
• 3 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 3 garlic cloves, minced
• 1/2 cup red onion, finely diced
• 1/3 cup fresh cilantro, chopped
• 2 tablespoons lime juice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup crumbled queso fresco

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Instructions

1. Step 1: Preheat oven to 400°F. Slice the tops off 4 large red bell peppers and remove seeds and membranes. Set aside.
2. Step 2: Rinse 1 cup quinoa and combine with 2 cups water in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until water is absorbed. Fluff quinoa with a fork.
3. Step 3: Heat 3 tablespoons olive oil in a skillet over medium heat. Add 3 minced garlic cloves and 1/2 cup finely diced red onion, sautéing for 3-4 minutes until translucent.
4. Step 4: Add 1 cup corn kernels, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook for 5 minutes until corn is tender and spices are fragrant.
5. Step 5: Stir the cooked quinoa, corn mixture, 1/3 cup chopped fresh cilantro, and 2 tablespoons lime juice together in a bowl until well combined.
6. Step 6: Stuff each pepper cavity generously with the quinoa and corn filling, then place in a baking dish. Cover with foil and roast for 25 minutes.
7. Step 7: Remove foil, sprinkle 1/2 cup crumbled queso fresco evenly over the tops, and bake uncovered for an additional 10 minutes until cheese softens and peppers are tender.
8. Step 8: Let cool slightly before serving to enjoy the vibrant flavors and textures.