Best Mexican Stuffed Peppers With Quinoa Recipes

MEXICAN QUINOA STUFFED PEPPERS

Mexican Quinoa Stuffed Peppers image

These delectable Mexican Quinoa Stuffed Peppers are a hearty, plant-based entree that is easy to make, packed with flavor and doubles as a great meal-prep option as well!

Provided by Alyssa

Categories Entree

Time 50m

Number Of Ingredients 15

Ingredients

2 cups cooked quinoa
1 can black beans (drained & rinsed)
1 cup frozen sweet corn (thawed)
2 medium tomatoes (diced)
1/2 cup diced red onion (about 1/2 a medium onion)
1/4 - 1/2 cup chopped cilantro
Juice of 2 limes
1 teaspoon ground chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
6 sweet bell peppers
1 avocado (sliced)
1/2 cup vegan sour cream
Cilantro

Steps:

Preheat the oven to 350ºF.
In a large mixing bowl, stir together quinoa, black beans, corn, tomatoes, onion and cilantro. Squeeze lime juice over the quinoa mixture and season with spices. Stir to combine.
Cut a circle around the tops of the peppers, and using the stem, pull out the seeds. Remove any remaining seeds and white parts with your fingers.
Stuff each pepper with the quinoa mixture and transfer to a baking dish. Add a splash of water to the dish (about 1/8" high) and bake on the center rack for 40 minutes. Remove and serve immediately with avocado, sour cream and cilantro!

Nutrition Facts : Calories 312 kcal, Carbohydrate 46 g, Protein 11 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 10 mg, Sodium 301 mg, Fiber 14 g, Sugar 10 g, ServingSize 1 serving

MEXICAN QUINOA STUFFED BELL PEPPERS

Mexican Quinoa Stuffed Bell Peppers image

Make and share this Mexican Quinoa Stuffed Bell Peppers recipe from Food.com.

Provided by Lakerdog2

Categories Lunch/Snacks

Time 50m

Yield 4 peppers, 4 serving(s)

Number Of Ingredients 13

Ingredients

4 green bell peppers, tops cut off
1 cup uncooked quinoa
1/4-1/2 red onion, diced
1 -2 minced garlic clove, depending on how much you like
3 tablespoons diced green peppers (chop up the tops of the bell peppers when you cut them off)
1 (14 1/2 ounce) can black beans, drained
1 (14 1/2 ounce) can diced petite tomatoes, drained well
1/8 cup salsa
3/4 cup corn
1 teaspoon chili powder
1 teaspoon oregano
1 teaspoon cumin
1/8 cup fresh cilantro, i use alot (use more or less depending on how much you like it.)

Steps:

Cook bell peppers in boiling water for 3-4 minutes to soften a little. (I did this because I was short on time and wanted to decrease baking time. You can of course, skip this and just stuff the raw peppers, then bake.).
Cook Quinoa in chicken broth, NOT water!
In a saucepan, sautee onions, garlic and chopped bell pepper tops.
Add rest of ingredients and cook until warmed through.
Fluff quinoa when it's done and add to saucepan with everything else.
Stuff peppers with the mix.
Bake at 350 for 15-20 minutes depending on the size of your peppers and how much they cooked when they were pre-boiled. They should take no more than 15 minutes for smaller peppers. If you stuffed the peppers raw, they will need to bake for 30-40 minutes. Put a few tablespoons of water in the bottom of the dish too.).
NOTE: I wanted to add olives, but had none, so those would be good too. Some cheddar cheese would be great too.

Nutrition Facts : Calories 335.4, Fat 4.1, SaturatedFat 0.6, Sodium 73.3, Carbohydrate 62.7, Fiber 14.1, Sugar 7.6, Protein 16