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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Mexican Quinoa Stuffed Bell Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions