Stuffed Jalapeños Recipe

Jalapeños: Fresh, spicy peppers that are halved and seeded to create a vessel for the stuffing.

Quinoa: A protein-rich grain that adds a hearty texture to the filling.

Black beans: These provide a creamy texture and additional protein to the stuffing.

Corn: Adds a sweet crunch to balance the heat of the jalapeños.

Cumin: A spice that adds a warm, earthy flavor to the filling.

Chili powder: Enhances the spiciness and adds depth to the flavor profile.

Olive oil: Helps to bind the ingredients together and adds a subtle richness.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a hint of heat and complexity to the stuffing.

When preparing the jalapeños, make sure to wear gloves to avoid any irritation from the capsaicin. To achieve an even cook, arrange the stuffed jalapeños on the baking sheet with a bit of space between each one. This allows for better air circulation and ensures they roast evenly. If you prefer a bit of char, you can broil them for the last 2-3 minutes of baking.

• Jalapeños - Substitute with mini bell peppers: Mini bell peppers provide a milder heat and a similar shape, making them a great alternative for those who prefer less spice.

• Quinoa - Substitute with cooked brown rice: Cooked brown rice offers a similar texture and nutritional profile, making it a suitable replacement for quinoa.

• Black beans - Substitute with chickpeas: Chickpeas have a similar protein content and can provide a slightly different but complementary flavor and texture.

• Corn kernels - Substitute with diced bell peppers: Diced bell peppers add a sweet crunch and vibrant color, making them a good alternative to corn kernels.

• Cumin - Substitute with ground coriander: Ground coriander has a warm, earthy flavor that can mimic the depth of cumin in the recipe.

• Chili powder - Substitute with paprika: Paprika provides a mild heat and smoky flavor, making it a suitable replacement for chili powder.

• Olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a neutral flavor, making it a good alternative to olive oil.

• Salt - Substitute with soy sauce: Soy sauce adds a savory umami flavor and can replace salt while adding depth to the dish.

• Black pepper - Substitute with white pepper: White pepper offers a similar heat and flavor profile but with a slightly different taste, making it a good substitute for black pepper.

• Allow the stuffed jalapeños to cool completely before storing. This helps prevent condensation, which can make them soggy.

• Transfer the cooled stuffed jalapeños to an airtight container. If stacking them, place a piece of parchment paper between layers to avoid sticking.

• Store the container in the refrigerator for up to 3-4 days. For best results, reheat in the oven at 350°F (175°C) for about 10 minutes to maintain their crispiness.

• For longer storage, freeze the stuffed jalapeños. Arrange them in a single layer on a baking sheet and place in the freezer until solid, about 1-2 hours.

• Once frozen, transfer the stuffed jalapeños to a freezer-safe bag or container. Label with the date and use within 2-3 months for optimal flavor.

• To reheat from frozen, preheat the oven to 375°F (190°C). Place the frozen stuffed jalapeños on a baking sheet and bake for 25-30 minutes, or until heated through and slightly crispy.

• Avoid microwaving the stuffed jalapeños as it can make them mushy. The oven method ensures they retain their texture and flavor.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover stuffed jalapeños on a baking sheet.
  3. Cover them loosely with aluminum foil to prevent drying out.
  4. Bake for about 10-15 minutes, or until heated through.
  5. Remove the foil for the last 5 minutes if you want a slightly crispier texture.

• Microwave Method:

  1. Place the stuffed jalapeños on a microwave-safe plate.
  2. Cover them with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for 1-2 minutes.
  4. Check to see if they are heated through; if not, continue heating in 30-second intervals.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Arrange the stuffed jalapeños in a single layer in the air fryer basket.
  3. Heat for about 5-7 minutes, checking halfway through to ensure they are not overcooking.
  4. Remove once they are hot and slightly crispy.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil to the skillet.
  3. Place the stuffed jalapeños in the skillet, cut side up.
  4. Cover with a lid and heat for about 5-7 minutes, or until warmed through.
  5. Flip them over for the last 2 minutes if you want a bit of a sear on the bottom.

• Oven: Preheat to 375°F (190°C) for baking the stuffed jalapeños.

• Mixing bowl: Combine cooked quinoa, black beans, corn, cumin, chili powder, olive oil, salt, and pepper.

• Baking sheet: Place the stuffed jalapeños on this for baking.

• Spoon: Use to stuff each jalapeño half with the quinoa mixture.

• Knife: Halve and seed the jalapeños.

• Cutting board: Use as a surface for halving and seeding the jalapeños.

• Measuring cups: Measure out the quinoa, black beans, and corn.

• Measuring spoons: Measure out the cumin, chili powder, olive oil, salt, and pepper.

• Oven mitts: Protect your hands when removing the baking sheet from the oven.

Prepare the filling in advance: Mix the quinoa, black beans, corn, and spices the night before to save time on the day of cooking.

Use pre-cooked quinoa: Opt for pre-cooked quinoa from the store to cut down on preparation time.

Frozen corn convenience: Use frozen corn instead of fresh to eliminate the need for shucking and cutting.

Efficient jalapeño prep: Halve and seed the jalapeños while the oven preheats to streamline the process.

Batch baking: Double the recipe and freeze extra stuffed jalapeños for a quick snack later.