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Mexican Quinoa Stuffed Peppers

1

1 made it | 1 review | 0 photos
Source: https://minimalistbaker.com/spanish-quinoa-stuffed-peppers/


Serves
4
Prep
10 minutes
Cook
1 hour 5 minutes
Mexican Quinoa Stuffed Peppers

Amazing Mexican-inspired quinoa stuffed peppers made with just 10 ingredients! Simple, flavorful, full of protein and fiber, and entirely vegan and gluten-free!


Ingredients


PEPPERS



  • 1 cup quinoa or rice (thoroughly rinsed and drained)

  • 2 scant cups vegetable stock (sub water, but it will be less flavorful)

  • 4 large red, yellow, or orange bell peppers (halved, seeds removed)

  • 1/2 cup salsa (plus more for serving)

  • 1 Tbsp nutritional yeast(optional)

  • 2 tsp cumin powder

  • 1 1/2 tsp chili powder

  • 1 1/2 tsp garlic powder

  • 1 15-ounce can black beans (drained // if unsalted, add 1/4 tsp sea salt per can)

  • 1 cup whole kernel corn (drained)


TOPPINGS optional



  • 1 ripe avocado (sliced)

  • Fresh lime juice

  • Hot sauce

  • Cilantro (chopped)

  • Diced red onion

  • Creamy Cilantro Dressing

  • Chipotle Red Salsa (or your favorite salsa)


Directions




  • Add quinoa and vegetable stock to a saucepan and bring to a boil over high heat. Once boiling, reduce heat, cover, and simmer until all liquid is absorbed and quinoa is fluffy – about 20 minutes.



  • Preheat oven to 375 degrees F (190 C) and lightly grease a 9×13 baking dish or rimmed baking sheet.



  • Brush halved peppers with a neutral, high heat oil, such as avocado oil or refined coconut oil.



  • Add cooked quinoa to a large mixing bowl and add remaining ingredients – salsa through corn. Mix to thoroughly combine then taste and adjust seasonings accordingly, adding salt, pepper, or more spices as desired.



  • Generously stuff halved peppers with quinoa mixture until all peppers are full, then cover the dish with foil.



  • Bake for 30 minutes covered. Then remove foil, increase heat to 400 degrees F (204 C), and bake for another 15-20 minutes, or until peppers are soft and slightly golden brown. For softer peppers, bake 5-10 minutes more.



  • Serve with desired toppings (listed above) or as is. Best when fresh, though leftovers keep covered in the refrigerator for 2-3 days. Reheat in a 350-degree F (176 C) oven until warmed through – about 20 minutes.




Nutrition (1 of 4 servings)


Serving: 1 servingCalories: 311Carbohydrates: 59 gProtein: 14.4 gFat: 3.4 gTrans Fat: 0 gCholesterol: 0 mgSodium: 498 mgFiber: 11.5 gSugar: 8.2 g

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Reviews 1



BalsamView
0

October 13, 2020
I covered the peppers in a garlic chipotle salsa and melted a blend of cheddar/jack cheese over the top - delicious!




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