Mexican Quinoa Stuffed Peppers
Mexican Quinoa Stuffed Peppers is an easy recipe that's perfect for a weeknight dinner and beautiful enough to serve to guests. Stuffed peppers take on a Mexican flair, bursting with a filling of quinoa, black beans, corn, tomatoes and salsa.
Servings: 4
Calories: 263kcal
Ingredients
- 4 bell peppers, halved lengthwise and seeded
- 1 Tbs. olive oil
- 1 onion, chopped, 1 cup
- 2 cloves garlic, minced
- 1 Tbs. chili powder
- 1 tsp. ground cumin
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn kernels
- 1 can (14.5 ounces) diced tomatoes with zesty mild green chilies
- 1 cup salsa
- ½ cup uncooked quinoa
- ¾ cup water
- ½ cup shredded cheese
Instructions
- Preheat oven to 375F.
- Arrange pepper halves, cut side up in a 9 x 13-inch baking dish. Add 2 Tablespoons water, cover and bake 20 minutes.
- Meanwhile, heat oil in large non-stick skillet and cook onion, garlic, chili powder, cumin and kosher salt until tender, 3-4 minutes, stirring occasionally.
- Add beans, diced tomatoes with their juices, salsa, corn, quinoa and water and bring to a boil.
- Reduce heat and simmer 15 minutes. Let stand 5 minutes until liquid has been absorbed.
- Spoon filling into peppers and top with cheese. Return peppers to oven and bake 10 minutes or until cheese is melted and peppers are tender.
- Garnish with cilantro leaves. Serve with sour cream and additional salsa, if desired.
Notes
Makes 5 cups of quinoa filling.
Nutrition
Calories: 263kcal | Carbohydrates: 37g | Protein: 10g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 667mg | Potassium: 724mg | Fiber: 7g | Sugar: 10g | Vitamin A: 4760IU | Vitamin C: 156mg | Calcium: 136mg | Iron: 3mg