MEXICAN STUFFED PEPPERS WITH QUINOA
Quinoa, grass-fed beef, and beans make this a delicious meal your whole family will enjoy! If you love Mexican food, you will love these! I make extra ground beef and beans and freeze them to use in recipes like this; it cuts the prep time down significantly. Enjoy topped with sour cream.
Provided by ddmama
Categories World Cuisine Recipes Latin American Mexican
Time 1h20m
Yield 8
Number Of Ingredients 13
Steps:
- Combine water, quinoa, cilantro, chili powder, cumin, garlic pepper, and salt in a saucepan and bring to a boil. Cook until water is absorbed, about 20 minutes.
- Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Set aside to cool slightly.
- Preheat the oven to 450 degrees F (230 degrees C).
- Rub coconut oil on the outside of the bell pepper halves. Place 1/4 slice of pepper Jack cheese inside each bell pepper half.
- Add cooked beef, beans, and salsa to the saucepan with the cooked quinoa and stir thoroughly. Fill each bell pepper half with beef mixture and place on a baking sheet.
- Bake in the preheated oven for about 30 minutes. Remove from the oven and place a 1/4 slice of pepper Jack cheese over each pepper. Return to the hot oven and bake until cheese is melted, about 5 minutes more.
Nutrition Facts : Calories 184.2 calories, Carbohydrate 16.3 g, Cholesterol 24.1 mg, Fat 9.4 g, Fiber 4.2 g, Protein 9.5 g, SaturatedFat 5 g, Sodium 485.7 mg, Sugar 2 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
