Mexican Quinoa Stuffed Peppers Recipe

Name: Mexican Quinoa Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 bell peppers large; 3/4 cup dry quinoa; 15 ounces black beans; 1 cup corn; 2 green onions; 2/3 cup salsa; 2 tablespoons nutritional yeast; 1 1/2 teaspoons cumin; 1 teaspoon smoked paprika; 1 teaspoon chili powder; garlic powder; guacamole

Servings: persons

4 bell peppers large
3/4 cup dry quinoa
15 ounces black beans
1 cup corn
2 green onions
2/3 cup salsa
2 tablespoons nutritional yeast
1 1/2 teaspoons cumin
1 teaspoon smoked paprika
1 teaspoon chili powder
garlic powder
guacamole

1
["Cook quinoa according to package directions with 1 1/2 c. water/broth. (I often use vegetable broth in place of water for more flavor)", "Meanwhile, halve bell peppers and remove stems, seeds, and ribs", "In a large mixing bowl, add cooked quinoa and all other ingredients except bell peppers. Stir to combine, and adjust last if necessary (salt, more seasonings, nutritional yeast)", "Preheat oven to 350", "In a lightly sprayed 9x13"" baking dish, place pepper halves, and generously stuff them with the quinoa filling. Lightly press down to compact and fill all the crevices.", "Cover with tin foil and bake for 35-40 minutes.", "Remove foil, and bake 10 minutes more.", "Serve with any desired toppings. Mexican cheese and guacamole are my favorite!"]

253

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 12 ingredients. The key ingredients include: 4 bell peppers large, 3/4 cup dry quinoa, 15 ounces black beans, 1 cup corn, and more.

Yes, Mexican Quinoa Stuffed 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 Peppers

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