Stuffed Anaheim Peppers Bake
A delightful and creamy dish featuring large Anaheim peppers stuffed with a flavorful mixture of quinoa, black beans, corn, and tomatoes, perfect for the family dinner table.
Ingredients
For the stuffing
- 1 cup cooked quinoa or rice Can be any variety of cooked quinoa or rice.
- 1 cup black beans, drained and rinsed Canned or cooked black beans can be used.
- 1 cup corn kernels Fresh, frozen or canned corn works well.
- 1 cup diced tomatoes Fresh or canned tomatoes may be used.
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste Season according to preference.
- 1 cup shredded cheese (optional) Choose your favorite cheese variety.
- Fresh cilantro for garnish (optional) To sprinkle on top before serving.
For the peppers
- 6 large Anaheim peppers These will be stuffed with the filling mixture.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Carefully cut the tops off the Anaheim peppers and remove the seeds. Rinse them under cool water and set them aside.
- In a large mixing bowl, combine the cooked quinoa or rice, black beans, corn, diced tomatoes, cumin, paprika, garlic powder, salt, and pepper. Mix well until fully combined.
Assembly
- Stuff each prepared Anaheim pepper generously with the filling.
- Place the stuffed peppers upright in a baking dish, using crumpled foil or a baking rack if needed to keep them standing.
- If using cheese, sprinkle it on top of each pepper.
Baking
- Cover the dish with foil and bake for about 25 minutes. Remove the foil and bake for an additional 10 minutes or until the peppers are tender and the cheese is bubbly.
Serving
- Once done, let the peppers cool for a few minutes, garnish with fresh cilantro if desired, and serve warm.
Notes
Feel free to customize the filling with additional ingredients like cooked ground turkey or chicken. Proper seasoning is essential for the best flavor. Store leftovers in an airtight container in the refrigerator for 3-4 days.