Let me tell you about this flavor-packed vegetarian masterpiece that’s become my secret weapon for Meatless Mondays! As someone who used to think “spicy” meant a dash of black pepper, this Quinoa and Pepper Medley Casserole recipe completely changed my perspective on heat and happiness in the kitchen.

The magic starts with toasting the quinoa – a step I once accidentally skipped (spoiler alert: don’t skip it!). That quick toast in the pan transforms our little quinoa friends from “nice enough” to “where have you been all my life?” nutty and complex. And can we talk about this pepper party? We’re not just throwing in any old peppers here – we’ve got a whole spectrum from sweet bells to spicy jalapeños, creating this amazing layer of flavors that’ll make your taste buds dance.

When you’re handling those jalapeños, please, for the love of all things holy, wear gloves! I once made the mistake of rubbing my eye after chopping them and… well, let’s just say I looked like I’d just finished a marathon viewing of “This Is Us”.

The best part about this casserole? The way the cheese gets all melty and creates this gorgeous golden crust on top while the quinoa and beans below stay perfectly moist and tender. It’s like a cozy Mexican-inspired hug in casserole form! And those black beans add such a lovely creamy texture while making this dish substantial enough that even dedicated carnivores won’t miss the meat.

When you pull this bubbling beauty out of the oven, with its colorful layers and that irresistible aroma of cumin and chili, you’ll feel like you’ve just created something truly special. And hey, the fact that it’s packed with protein and fiber? That’s just a bonus that lets us feel extra good about going back for seconds!

Quinoa and Pepper Medley Casserole

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Did you know that quinoa is a superfood? Packed with fiber, minerals, and protein, quinoa offers a lot of nutritional bang for the buck. Add beans and this dish will give you enough energy and good-for-you nutrients to power through your evening to-dos.

• Author: Addie Gundry
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Yield: Serves 6-8 1x
• Category: Entrées

Ingredients

• 3/4 cup quinoa, rinsed and drained
• 1 1/2 cups water
• 5 teaspoons vegetable oil
• 1 cup chopped onion
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 poblano pepper, sliced
• 1/4 cup finely diced jalapeño peppers
• 1 tablespoon finely minced garlic
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 2 (15-ounce) cans black beans, drained and rinsed
• 1 1/2 cups shredded Mexican cheese blend

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Instructions

1. Preheat the oven to 375 degrees F and lightly coat a 9 × 9-inch baking dish with cooking spray.
2. In a medium cooking pot, cook the quinoa in 1 1/2 cups of water over medium heat for 15 minutes, until tender and most of the liquid has been absorbed.
3. In a large skillet, heat 1 tablespoon of the oil over medium-high heat. Add the onion, bell peppers, poblano, jalapeños, and garlic and sauté for 6 to 8 minutes. Transfer the pepper mixture to a bowl.
4. Add the quinoa, chili powder, cumin, salt, and cayenne pepper to the empty skillet and cook, stirring, over medium-high heat until the quinoa is toasted and fragrant, about 2 minutes.
5. Place the beans in the baking dish. Spoon the quinoa over the beans in a smooth layer, scatter the peppers on top, and then add the cheese. Cover with foil and bake for 20 minutes, then remove the foil and bake for an additional 10 minutes, until bubbling and the cheese is melted. Serve.

If you get a chance to make and enjoy this Quinoa and Pepper Medley Casserole recipe, let me know what you think!