Mexican Quinoa Stuffed Peppers
This vegan meal is healthy and easy to prepare. Serve it up as an appetizer or part of your main meal. These Mexican Quinoa Stuffed Peppers can be served with a side salad and some freshly steamed vegetables will add some important nutrients, vitamins, and anti-oxidants to your diet. This recipe can be enjoyed any time of the year!
Mexican Quinoa Stuffed Peppers Are Great Any Time of The Year
Yields: 8 stuffed pepper halves
Prep: 5 minutes | Cook Time: 1 hour | Total Time: 1 hour and 5 minutes
4 bell peppers, cut in half lengthwise, rinsed, seeds and stem removed
¾ cup dry quinoa
1 can black beans (15 oz)
1 cup corn
½ small onion, diced
1 cup salsa
1 ½ tsp cumin
1 tsp chili powder
¼ tsp garlic powder
1/8 teaspoon chipotle powder
1 tablespoon oil
Optional toppings: chopped avocado, cilantro, tomatoes, cheese, etc.
1.Cook quinoa according to directions on package using either water or broth.
3.Heat oil to medium-high heat in a large frying pan. Add the diced onion and cook until it is translucent. Add remaining ingredients to the pan, including cooked quinoa. Combine until well mixed. Add additional salsa, if preferred.
5.Remove foil and place baking dish back in oven for an additional 10 minutes.
6.Serve with your choice of toppings: chopped fresh tomatoes, avocado, cheese, cilantro, or whichever toppings you prefer.
These Mexican Quinoa Stuffed Peppers are also perfect for Cinco De Mayo. They are ready to put on the table in about an hour. Serve them up when you need to get dinner on the table in a hurry! Tasty, affordable, nutritious, and delicious!
Do you like to make stuffed peppers? What ingredients do you use to stuff them?