The southwestern bell pepper before it has been cooked. After cooking for a bit, add cheese on top to create a cheesier dish. (Lisa Kocay/B&W Photo)

Food Corner: Southwestern stuffed bell pepper


Looking to add some southwestern spice into your dinner? This stuffed bell pepper recipe is a delicious and healthy option! This recipe is derived from The Comfort of Cooking, but you can make a few substitutions to fit your tastes.


  • 1/2 bell pepper
  • 1/8 cup of quinoa
  • 1/4 cup pineapple peach salsa
  • 1/4 cup canned black beans, rinsed and drained
  • 1/4 cup corn (canned is okay)
  • Sriracha to taste
  • Dash or two of chili powder
  • Dash or two of cumin
  • Salt and pepper to taste
  • Cheese to taste (this recipe uses chipotle Gouda)
  • 1/4 Tbsp. chopped fresh cilantro (optional)


  1. Cut bell pepper in half and remove seeds. Place on cooking tray with the cut side down. Bake in preheated 425°F oven 15 minutes or until skins begin to bubble and peppers are just tender.
  2. Boil quinoa with 1/8 cup of water over medium heat. After it has begun to boil, reduce to medium heat and cover with lid. Cook until all liquid is absorbed.
  3. Stir in salsa, beans and corn, Sriracha, chili powder, cumin, salt and pepper, mix.
  4. Fill baked peppers with quinoa mixture; cover with foil. Bake in preheated 400 degrees Fahrenheit oven for 15 minutes. Uncover and top with cheese slices. Continue baking 5 minutes or until cheese is melted and filling is hot. Sprinkle with chopped cilantro, if wanted.

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