Life after Bariatric Surgery Group Recipe of the Month – September 2022

Quinoa-Stuffed Peppers

Serves 6


6 medium red, orange and/or yellow bell peppers

1 tablespoon extra-virgin olive oil

1 large yellow onion, chopped (about 2 cups)

1 tablespoon minced garlic

1 teaspoon ground cumin

¾ teaspoon chili powder

2 teaspoons minced chipotle chiles plus 1 Tbsp. adobo sauce from can

2 cups cooked tri-color quinoa

1 (15 ounce) can no-salt-added black beans, rinsed

1 (14.5 ounce) can no-salt-added diced tomatoes

1 cup frozen corn

¼ teaspoon salt

1 ½ cups shredded pepper Jack cheese


  1. Preheat oven to 375 degrees F. Cut off stem end of each bell pepper. Chop the pepper tops to yield 1 cup. Remove and discard seeds and membranes from peppers. Bring about 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add the peppers; cover and steam until starting to soften, about 3 minutes. Remove the peppers and set aside.
  2. Heat oil in a large skillet over medium heat. Add onion and the chopped pepper tops; cook, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in garlic, cumin, chili powder, chipotles and adobo; cook, stirring constantly, until fragrant, about 1 minute. Remove from heat and add quinoa, black beans, tomatoes, corn and salt; fold until well combined.
  3. Stand the peppers upright in an 11-by-7-inch baking dish. (Trim the bottoms, if necessary, to keep the peppers upright.) Spoon about 1 cup quinoa mixture into each pepper, packing it in tightly. Cover the stuffed peppers with foil.
  4. Bake the peppers until warmed through, about 10 minutes. Remove the foil and sprinkle the peppers evenly with cheese. Bake, uncovered, until the cheese melts and browns slightly, 5 to 8 minutes. Let rest for 5 minutes before serving. Toss together with the dressing, and top off with freshly chopped basil.


Nutrition per serving (1 pepper): Calories: 350; Fat 13g; Carbohydrates 44g: Protein 16g; Sodium 360mg.

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