Southwestern Stuffed Peppers

Southwestern Stuffed Pepperswith Avocado Arugula Salad

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
By Chef Andrea

By Chef Andrea

Calories840
Protein30g
Total Carb98g
Total Fat42g
Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • quinoa
    quinoa
  • yellow bell pepper
    yellow bell pepper
  • black beans
    black beans
  • red onion
    red onion
  • chipotle powder
    chipotle powder
  • garlic powder
    garlic powder
  • dried oregano
    dried oregano
  • corn
    corn
  • tomato purée
    tomato purée
  • shredded Monterey Jack cheese
    shredded Monterey Jack cheese
  • avocado
    avocado
  • sherry vinegar
    sherry vinegar
  • baby arugula
    baby arugula

What You'll Need

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