Mexican Quinoa Stuffed Bell Peppers Recipe

Name: Mexican Quinoa Stuffed Bell Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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.)

Servings: persons

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.)

1
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.).
2
Cook Quinoa in chicken broth, NOT water!
3
In a saucepan, sautee onions, garlic and chopped bell pepper tops.
4
Add rest of ingredients and cook until warmed through.
5
Fluff quinoa when it's done and add to saucepan with everything else.
6
Stuff peppers with the mix.
7
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.).
8
NOTE: I wanted to add olives, but had none, so those would be good too. Some cheddar cheese would be great too.

160

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Mexican Quinoa Stuffed Bell Peppers falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Quinoa Stuffed Bell Peppers

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