MEXICAN QUINOA STUFFED PEPPERS
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
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
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
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
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