Stuffed Andean Peppers with Quinoa and Spiced Corn

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 (vegetarian, 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 a quick salad or grain on the side. 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.

Prep: 20 min Cook: 40 min Serves 4 Latin American cuisine 280 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Stuffed Andean Peppers with Quinoa and Spiced Corn take to make?

Total time is about 60 minutes (20 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Stuffed Andean Peppers with Quinoa and Spiced Corn?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large red bell peppers from drying out.

Can I substitute ingredients in Stuffed Andean Peppers with Quinoa and Spiced Corn?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Stuffed Andean Peppers with Quinoa and Spiced Corn for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Stuffed Andean Peppers with Quinoa and Spiced Corn vegetarian?

Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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