Mexican Quinoa Stuffed Peppers Food
MEXICAN QUINOA STUFFED PEPPERS
These delectable Mexican Quinoa Stuffed Peppers are a hearty, plant-based entree that is easy to make, packed with flavor and doubles as a great meal-prep option as well!
Provided by Alyssa
Categories Entree
Time 50m
Number Of Ingredients 15
Steps:
- Preheat the oven to 350ºF.
- In a large mixing bowl, stir together quinoa, black beans, corn, tomatoes, onion and cilantro. Squeeze lime juice over the quinoa mixture and season with spices. Stir to combine.
- Cut a circle around the tops of the peppers, and using the stem, pull out the seeds. Remove any remaining seeds and white parts with your fingers.
- Stuff each pepper with the quinoa mixture and transfer to a baking dish. Add a splash of water to the dish (about 1/8" high) and bake on the center rack for 40 minutes. Remove and serve immediately with avocado, sour cream and cilantro!
Nutrition Facts : Calories 312 kcal, Carbohydrate 46 g, Protein 11 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 10 mg, Sodium 301 mg, Fiber 14 g, Sugar 10 g, ServingSize 1 serving
QUINOA STUFFED BELL PEPPERS
Another from my first box of Quinoa - posting for safe keeping - haven't made this one yet. When I do I'll probably make the salsa myself rather than use jarred.
Provided by Pink Princess
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat oven to 325 degrees.
- Cook quinoa as per packet.
- Steam peppers until soft but not limp.
- In a large skillet, saute the onion and mushrooms in butter.
- Add the diced tomatos (reserving the juice).
- Add the crushed garlic and salsa.
- Cook over medium heat for 10 minutes.
- Add the sherry and simmer 10 more minutes.
- Fold in quinoa.
- Place peppers in baking dish and fill with quinoa mixture (half the mixture will be used up).
- Thin remainder with reerved juice and pou around peppers.
- Sprinkle shredded mozzarella over peppers and bake in 325 degree oven for 30-35 minutes.
Nutrition Facts : Calories 361.2, Fat 9.3, SaturatedFat 4.2, Cholesterol 15.3, Sodium 632.3, Carbohydrate 56.7, Fiber 10.2, Sugar 14.5, Protein 12.4
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