BLACK BEAN, CORN AND QUINOA STUFFED PEPPERS
Easy to make stuffed peppers, packed with protein-rich quinoa and plenty of Mexican flavors.
Provided by Bev Cooks
Categories Side Dish
Time 1h
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 400°F. Arrange the diced potatoes on a rimmed baking sheet. Drizzle with 2 tablespoons oil and sprinkle with cumin, chili powder and a good pinch of salt and pepper. Toss and roast for 20 minutes. Once roasted, lower the heat to 375°F.
- Cook the quinoa in boiling water until they pop into little spirals, about 15 minutes. Drain.
- Heat the remaining 2 tablespoons oil in a large skillet over medium-high. Add the onions and sauté until they start to soften, about 4 minutes. Add the jalapeno and garlic; sauté another minute, until fragrant.
- Add the black beans and frozen corn; cook for 5 minutes, until warmed. Add the roasted sweet potatoes, cooked quinoa, lime juice, cilantro leaves, and a good pinch of salt and pepper.
- Stuff the mixture into each pepper half, and sprinkle the cheese on top. Bake for 30 minutes, or until the peppers have softened, and the cheese is melted and starting to bubble.
- Garnish with scallions and serve immediately.
Nutrition Facts : ServingSize 1 Serving
QUINOA & BLACK BEAN STUFFED PEPPERS
If you're thinking about a meatless meal, give these no-fuss peppers a try. They come together with just a few ingredients and put a tasty spin on a low-fat dinner! -Cindy Reams, Philipsburg, PA
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, until water is absorbed, 10-12 minutes., Meanwhile, cut and discard tops from peppers; remove seeds. Place in a greased 8-in. square baking dish, cut side down. Microwave, uncovered, on high until crisp-tender, 3-4 minutes. Turn peppers cut side up., Reserve 1/3 cup salsa; add remaining salsa to quinoa. Stir in beans, ricotta cheese and 1/4 cup Monterey Jack cheese. Spoon mixture into peppers; sprinkle with remaining cheese. Bake, uncovered, until filling is heated through, 10-15 minutes. Top with reserved salsa.
Nutrition Facts : Calories 393 calories, Fat 8g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 774mg sodium, Carbohydrate 59g carbohydrate (10g sugars, Fiber 10g fiber), Protein 18g protein.
STUFFED PEPPERS WITH QUINOA
We tweaked this from several stuffed pepper recipes to come up with a yummy version that tastes even better reheated for lunch the next day. This is a great side dish with fish. You could use vegetable broth to make it vegetarian.
Provided by crayn
Categories Side Dish Vegetables
Time 1h25m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish and arrange red bell peppers in dish.
- Roast peppers in the preheated oven until tender, about 30 minutes.
- Heat olive oil in a skillet over medium heat; cook and stir onion until softened, 5 to 10 minutes. Add garlic, cumin, salt, and black pepper to onion; cook and stir until fragrant, about 1 minute more.
- Mix tomatoes, chicken broth, quinoa, and carrot into onion mixture; cook until quinoa is tender, about 12 minutes. Stir black beans and spinach into quinoa mixture, adding reserved tomato juice if mixture is dry. Spoon quinoa mixture into roasted red peppers and top with Mexican cheese blend.
- Bake in the oven until cheese is melted, about 15 minutes.
Nutrition Facts : Calories 257.8 calories, Carbohydrate 35.2 g, Cholesterol 11.6 mg, Fat 7.8 g, Fiber 9.1 g, Protein 12.1 g, SaturatedFat 3.1 g, Sodium 1037.7 mg, Sugar 5.6 g
SOUTHWESTERN BLACK BEAN & QUINOA STUFFED PEPPERS
Sweet bell peppers, stuffed with southwestern-inspired goodness. This incredibly versatile dinner can be customized for vegetarians, vegans, and meat-eaters alike.
Provided by Kare for Kitchen Treaty
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Cut the tops off of the bell peppers and remove the inside membranes and seeds. Arrange the peppers cut-side up in a rectangular baking dish. 9-inch by 13-inch is a good size.
- Cook the quinoa. Rinse it well under cold water, then place in a medium saucepan. Add 1 1/2 cups water and bring to a boil over high heat. Once it comes to a boil, reduce heat to low and cover. Simmer until fluffy and the water is absorbed, 15-20 minutes. Remove from heat and set aside.
- Set a large saute pan over medium heat. When hot, add the olive oil. Add the onion, bell pepper, and oregano and cook, stirring occasionally, until the veggies are tender and the onion is a bit browned, 6-7 minutes.
- Remove from heat and stir in the cooked quinoa, black beans, diced tomatoes, corn, green chiles, chili powder, cumin, salt, and pepper.
- If you're adding chicken to all, stir that in now. If you're only adding chicken to some, first fill the peppers you'd like to be meatless, then stir the chicken into the mix, about 1/4 cup diced chicken per pepper.
- Finish dividing the mixture between the bell peppers. Carefully add 1/2 cup of water to the bottom of the baking dish and cover the dish tightly with foil.
- Bake until the bell peppers are fork-tender, 30 to 40 minutes. Remove the foil and sprinkle with cheese (omit cheese or use vegan cheese for the dairy-free/vegan versions). Bake until the cheese has browned, about 10 more minutes.
- Serve with assorted toppings.
QUINOA-STUFFED PEPPERS
Chipotle chiles, black beans and pepper Jack cheese give a flavorful boost to these quinoa-stuffed peppers. We've sped things up by steaming the peppers and using quick-cooking quinoa. We like the look of tri-colored quinoa, but any quinoa you have on hand will work. If possible, choose peppers that will stand upright.
Provided by Jasmine Smith
Categories Healthy Bell Pepper Recipes
Time 45m
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F. Cut off stem end of each bell pepper. Chop the pepper tops to yield 1 cup. Remove and discard seeds and membranes from peppers. Bring about 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add the peppers; cover and steam until starting to soften, about 3 minutes. Remove the peppers and set aside.
- Heat oil in a large skillet over medium heat. Add onion and the chopped pepper tops; cook, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in garlic, cumin, chili powder, chipotles and adobo; cook, stirring constantly, until fragrant, about 1 minute. Remove from heat and add quinoa, black beans, tomatoes, corn and salt; fold until well combined.
- Stand the peppers upright in an 11-by-7-inch baking dish. (Trim the bottoms, if necessary, to keep the peppers upright.) Spoon about 1 cup quinoa mixture into each pepper, packing it in tightly. Cover the stuffed peppers with foil.
- Bake the peppers until warmed through, about 10 minutes. Remove the foil and sprinkle the peppers evenly with cheese. Bake, uncovered, until the cheese melts and browns slightly, 5 to 8 minutes. Let rest for 5 minutes before serving.
Nutrition Facts : Calories 350.4 calories, Carbohydrate 43.9 g, Cholesterol 25 mg, Fat 12.8 g, Fiber 9.5 g, Protein 15.7 g, SaturatedFat 5.5 g, Sodium 357.1 mg, Sugar 9.6 g
BLACK BEAN, MUSHROOM & QUINOA STUFFED BELL PEPPERS
Make and share this Black Bean, Mushroom & Quinoa Stuffed Bell Peppers recipe from Food.com.
Provided by Kozmic Blues
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a saucepan over medium heat, sauté the onions in olive oil for 3 to 5 minutes, until onions are translucent.
- Add garlic and mushrooms; sauté about 5 minutes, until the mushrooms have released their moisture.
- Stir in the chili powder and salt.
- Add the quinoa and 1 cup of the tomato sauce (reserve the rest) and the water; lower the heat and cover, and simmer for about 20 minutes, stirring once.
- Meanwhile, preheat the oven to 350º F.
- To prepare the peppers, boil a pot of water. Cut the tops off the pepper and remove the seeds and ribs.
- Boil the peppers for 5 minutes, and then drain them.
- When quinoa is finished simmering, combine the beans and maple syrup with the cooked quinoa mixture.
- Stuff each pepper with the filling, and stand them upright in a baking dish. Pour the remaining tomato sauce over the peppers, and bake for 15 minutes.
- Remove from oven; garnish with cilantro, and serve.
Nutrition Facts : Calories 359.4, Fat 6.4, SaturatedFat 0.9, Sodium 1174, Carbohydrate 64.5, Fiber 16.8, Sugar 14.3, Protein 16.9
QUINOA BLACK BEAN CROCKPOT STUFFED PEPPERS
These Quinoa Black Bean Crockpot Stuffed Peppers can be made with or without meat - all with simple pantry ingredients! Minimal prep, awesome taste.
Provided by Pinch of Yum
Categories Dinner
Time 4h10m
Number Of Ingredients 11
Steps:
- Cut the tops off of the peppers and scrape out the ribs and seeds.
- In a large bowl, combine the quinoa, beans, enchilada sauce, spices, and 1 cup of the cheese. Fill each pepper with the quinoa mixture.
- Pour 1/2 cup water into the bottom of a crockpot. Place the peppers in the crockpot so they're sitting in the water. Cover and cook on low for 6 hours or high for 3 hours. Remove lid, distribute remaining cheese over the tops of the peppers, and cover again for a few minutes to melt the cheese.
- Serve topped with anything you like! These are also great with chips and guacamole, believe it or not.
Nutrition Facts : Calories 393 calories, Sugar 7.3 g, Sodium 996 mg, Fat 3.4 g, SaturatedFat 0.5 g, TransFat 0 g, Carbohydrate 50.5 g, Fiber 14.5 g, Protein 21 g, Cholesterol 25 mg
QUINOA STUFFED BELL PEPPERS
These stuffed bell peppers will provide the nutrition that you need for a healthy, balanced meal!
Provided by Chungah Rhee
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F. Line a 9×13 baking dish with parchment paper. In a large bowl, combine quinoa, green chiles, corn, beans, tomatoes, cheeses, cilantro, cumin, garlic, onion and chili powder, salt and pepper, to taste. Spoon the filling into each bell pepper cavity. Place on prepared baking dish, cavity side up, and bake until the peppers are tender and the filling is heated through, about 25-30 minutes. Serve immediately.
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MEXICAN BLACK BEAN & QUINOA STUFFED PEPPERS RECIPE
From mommymusings.com
Servings 8Total Time 1 hr 5 minsEstimated Reading Time 3 mins
- Preheat oven to 350 degrees. Place halved bell peppers in a lightly sprayed 9x13” baking dish and set aside.
- Heat oil in a large sauté pan on medium-high heat. Add onion and cook until translucent. Add remaining ingredients to the pan, including cooked quinoa and combine. Add additional salsa if preferred.
- Generously stuff the peppers with the filling. Place a sheet of aluminum foil over the baking dish and place in preheated oven for 35 minutes.
QUINOA AND BLACK BEAN STUFFED BELL PEPPERS - YAY! FOR FOOD
From yayforfood.com
4.8/5 (4)Total Time 1 hrCategory DinnerCalories 471 per serving
- In a large bowl, mix together the cooked quinoa, black beans, chopped bell pepper tops, cheese, pasta sauce, cilantro, salt, and pepper.
- Pack each bell pepper with the filling. Place beside one another in the baking dish, cover with aluminum foil, and bake for 25-30 minutes, until peppers are tender.
QUINOA AND BLACK BEAN-STUFFED PEPPERS I EDWINA CLARK ...
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From minimalistbaker.com
Ratings 229Calories 311 per servingCategory Entree
- Add quinoa and vegetable stock to a saucepan and bring to a boil over high heat. Once boiling, reduce heat, cover, and simmer until all liquid is absorbed and quinoa is fluffy - about 20 minutes.
- Preheat oven to 375 degrees F (190 C) and lightly grease a 9x13 baking dish or rimmed baking sheet.
- Add cooked quinoa to a large mixing bowl and add remaining ingredients - salsa through corn. Mix to thoroughly combine then taste and adjust seasonings accordingly, adding salt, pepper, or more spices as desired.
MEXICAN STUFFED PEPPERS WITH QUINOA & BLACK BEANS (A ...
From momswhosave.com
Estimated Reading Time 2 minsTotal Time 1 hr 5 mins
- Preheat oven to 350 degrees F. Place halved bell peppers in a lightly sprayed 9×13” baking dish, and set aside.
- Heat oil in a large sauté pan on medium-high heat. Add onion and cook until it is translucent. Add remaining ingredients to the pan, including cooked quinoa and combine. Add additional salsa if preferred.
- Generously stuff the peppers with the filling. Place a sheet of aluminum foil over the baking dish, and place in preheated oven for 35 minutes.
BLACK BEAN & QUINOA STUFFED BELL PEPPERS | VEGAN & GLUTEN-FREE
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3.7/5 (3)Total Time 35 minsCategory Dinner, Lunch, Main CourseCalories 263 per serving
QUINOA STUFFED PEPPERS (EASY + VEGAN) - THE SIMPLE …
From simple-veganista.com
4.8/5 (5)Total Time 45 minsCategory EntreeCalories 257 per serving
- Quinoa: In a medium size pan, add water/broth, quinoa, chili powder, cumin and salt, bring to a boil, cover, reduce heat to low and simmer for 15 minutes. Remove from heat, let cool about 5 – 7 minutes. Add in corn, black beans and pico de gallo, mix to combine. Add extra pico de gallo as you like, I used about 1 1/2 cups. Taste for seasoning adding salt or other spices to your liking. If you have an instant pot, this Instant Pot Quinoa is foolproof!
- Assemble: Place peppers on a baking sheet lined with parchment paper or a silpat. Fill each half with quinoa. Place sheet in oven on middle rack and bake for 20 minutes, or until peppers are just al dente and nearly soft.
QUINOA AND BLACK BEAN STUFFED BELL PEPPERS - TASTE N DASH ...
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Estimated Reading Time 6 minsTotal Time 1 hr 15 mins
- While the quinoa is cooking lets start on the filling. In a large skillet or pan heat olive oil over medium heat until hot.
STUFFED PEPPERS WITH QUINOA AND BLACK BEANS - HINT OF HEALTHY
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Ratings 1Category Dinner, Lunch, Main CourseCuisine InternationalEstimated Reading Time 4 mins
- Cut the top off of the peppers, and remove the insides. Place them in a casserole dish or on a baking tray.
QUINOA, BLACK BEAN AND SWEET POTATO STUFFED PEPPERS ...
From mealthy.com
5/5 (4)Category DinnerServings 4Total Time 1 hr
- Preheat oven to 375°F (190°C). Combine quinoa, salt and 2 cups water in medium saucepan and bring to a boil.
- Heat oil over medium heat and cook onion, stirring occasionally, until softened, about 5 minutes.
MEXICAN STUFFED PEPPERS WITH QUINOA & BLACK BEANS - …
From food.com
Servings 8Total Time 50 minsCategory Low CholesterolCalories 243 per serving
- Add quinoa and onion to a large saucepan with 2 cups of water and a pinch of salt. Bring to a boil over medium-high heat. Boil 5 minutes, cover, turn off heat and let steam 15 minutes. Fluff with a fork.
- In the meantime, microwave pepper halves 2-3 minutes to soften slightly. (Prepared this way, the peppers should come out crisp-tender. If you want them crisper, you can omit this step.).
- Pour quinoa/onion mixture into a mixing bowl. Stir in black beans, tomato, green chiles and their juices, cilantro, 1/4 tsp salt, and 1/4 tsp pepper. If the mixture seems to dry, drizzle in a bit of olive oil (I didn’t need any).
- Pour enchilada sauce into a 9×13″ baking dish. Divide filling among peppers. Nestle stuffed peppers into the enchilada sauce. Sprinkle with cheeses.
QUINOA & BLACK BEAN STUFFED POBLANO ... - ROBUST RECIPES
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Servings 6Total Time 20 minsCategory Vegetarian MealCalories 495 per serving
- Preheat the broiler. Place the peppers in a broiler safe pan, halved side down. Broil for 5 minutes, until the skin has been slightly charred.
- Meanwhile mix cooked quinoa, black beans, salsa, 1/2 cup sour cream, tomato, tomatillos, and chopped cilantro, salt & pepper, cumin, and red pepper flakes in a small bowl until combined.
- Remove the peppers from the broiler, turn them cut side up and fill each pepper with the mixture.
- Top peppers with shredded cheese. Return them to the broiler for 1 to 2 minutes, or until the cheese is melted and bubbly. Make sure to watch the peppers, as they can burn fast.
BEAN AND QUINOA STUFFED PEPPERS WITH AVOCADO CILANTRO ...
From upbeetkitchen.com
Cuisine MexicanCategory SupperServings 6Total Time 50 mins
- Begin by pre-roasting the peppers. Preheat the oven to 400 degrees F. Slice the peppers in half lengthwise, leaving the stems intact but removing the inner membrane and the seeds. Lightly brush tops and edges with olive oil and place, cut side down, on a baking sheet. Roast until softened but still firm, about 15 minutes. Set aside to cool while you prepare the filling.
- To prepare the filling, start by preparing the quinoa. Rinse the quinoa in a fine mesh sieve to remove the bitter coating and drain as much as possible. Combine the rinsed quinoa, water, and a pinch of sea salt in a medium saucepan. Bring to a boil over high heat, stir, reduce heat to low, and cover. Cook until all of the liquid has been absorbed, about 15 minutes. Remove from the heat and lightly fluff with a fork. Set aside.
- While the quinoa cooks, sauté the onion and garlic, along with a pinch of sea salt, in a large saucepan over medium heat until nicely browned and fragrant. Add spices, salt, pepper, and corn, followed by the beans and cooked quinoa. Stir to combine. Taste and add more salt, if desired.
- Stuff the pepper halves with the bean and quinoa mixture. Place the stuffed peppers on a baking sheet and bake just until heated through and the filling is somewhat crispy on top, 10-15 minutes.
MEXICAN QUINOA STUFFED PEPPERS - RECIPE RUNNER
From reciperunner.com
4.8/5 (6)Category DinnersServings 4Calories 453 per serving
- Preheat oven to 400° F. and line a baking sheet with foil. Spray with cooking spray and place the halved peppers on it cut side up. Sprinkle with salt and pepper and place in the oven to bake for 15 minutes.
- In a large bowl combine the remaining stuffed pepper ingredients, minus the cheese, and stir together until combined. Taste for seasoning.
- Remove the peppers from the oven and divide the filling evenly into each pepper half. Bake for another 15-20 minutes or until the peppers have cooked to your liking. Remove from the oven, top with shredded cheese and bake another 5 minutes or until the cheese is melted.
- While the peppers finish cooking make the avocado sauce. In a blender or food processor add all of the ingredients and blend until smooth. Add water a tablespoon at a time to loosen in until desired consistency is reached. Taste for seasoning.
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