Past Recipes
Southwestern Stuffed Peppers

Southwestern Stuffed Peppers with Avocado Arugula Salad

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We love stuffed peppers for their versatility, presentation, and smoky-sweet flavor. In this past favorite, the quinoa filling takes inspiration from the flavors of Southwestern chili, with a winning combo of corn and hearty black beans. The peppers are stuffed, then smothered with Monterey Jack cheese, and served with a sherry vinaigrette-dressed avocado arugula salad. Meet your meatless match!
  • Vegetarian
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 840
  • Protein 30g
  • Total Carb 98g
  • Total Fat 42g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • yellow bell peppers
    • 2
    • yellow bell peppers
  • black beans
    • 1 cup
    • black beans
  • quinoa
    • 1/2 cup
    • quinoa
  • baby arugula
    • 5 ounces
    • baby arugula
  • red onion
    • 1
    • red onion
  • avocado
    • 1
    • avocado
  • garlic powder
    • 1/4 teaspoon
    • garlic powder
  • tomato purée
    • 1 cup
    • tomato purée
  • shredded Monterey Jack cheese
    • 2 ounces
    • shredded Monterey Jack cheese
  • dried oregano
    • 1/2 teaspoon
    • dried oregano
  • chipotle powder
    • 1/2 teaspoon
    • chipotle powder
  • sherry vinegar
    • 1 tablespoon
    • sherry vinegar
  • corn
    • 1/2 cup
    • corn

What You’ll Need

  • olive oil
  • black pepper
  • kosher salt
  • water
  • 6" small pot with lid
  • aluminum foil
  • baking sheet
  • 10" medium pan

Cooking Steps

  1. Cook Quinoa

    Cook Quinoa

    Preheat oven to 450°F. In a small pot, combine quinoa, 1 cup water, and ¼ teaspoon salt. Bring to a boil over high heat, then reduce heat to medium low, cover, and simmer until water is evaporated and quinoa is tender, about 15 minutes. Remove pot from heat and set aside, still covered.

  2. Prepare Ingredients

    Prepare Ingredients

    While quinoa cooks, rinse bell peppers and halve lengthwise through stems, discarding seeds and pith. Rinse beans. Peel onion, halve, and cut 1 half into small dice, reserving remainder for another use. Line a baking sheet with foil. 

  3. Roast Bell Peppers

    Roast Bell Peppers

    Rub bell peppers all over with 1 tablespoon olive oil, ¼ teaspoon salt and black pepper as desired. Place cut-side down on foil-lined baking sheet and roast until slightly softened, about 5 minutes. Set aside.

  4. Make Filling

    Make Filling

    While peppers roast, heat 1 tablespoon olive oil in a medium pan over medium heat. When oil is shimmering, add chipotle powder, spice mix, and diced onion, and cook until onion is soft, 5 minutes. Add corn, tomato purée, and beans to pan and cook to warm through, 5 minutes more. Remove pan from heat and add cooked quinoa and half of Monterey Jack. Season with ½ teaspoon salt and black pepper as desired and stir to combine. 

  5. Stuff and Bake Peppers

    Stuff and Bake Peppers

    Flip bell peppers on baking sheet and stuff evenly with quinoa filling. Sprinkle over remaining Monterey Jack. Return to oven and bake until cheese is golden, about 5 minutes. Meanwhile, halve avocado and discard pit. Using a spoon, carefully scoop out flesh, discarding skin, and cut into ½-inch dice. 

  6. Make Salad and Plate Peppers

    Make Salad and Plate Peppers

    In a medium bowl, whisk together sherry vinegar and 2 tablespoons olive oil to combine. Season with ⅛ teaspoon salt and black pepper as desired. Add arugula and avocado to bowl with dressing and toss to coat. Plate Southwestern stuffed peppers and serve with avocado arugula salad. Enjoy!

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