QUINOA TACO MEAT
Amazingly flavorful taco "meat" made with quinoa, smoky seasonings, and salsa! Baked until hot and crispy. A healthy substitute for ground beef (just 9 ingredients)!
Provided by Minimalist Baker
Categories Entree
Time 1h
Number Of Ingredients 10
Steps:
- Heat a medium saucepan over medium heat. Once hot, add rinsed quinoa and toast for 4-5 minutes, stirring frequently.
- Add vegetable broth and water and bring back to a boil over medium-high heat. Then reduce heat to low, cover with a secure lid, and cook for 15-25 minutes, or until liquid is completely absorbed. Fluff with a fork, then crack lid and let rest for 10 minutes off heat.
- Preheat oven to 375 degrees F (190 C).
- Add cooked quinoa to a large mixing bowl and add remaining ingredients (salsa, nutritional yeast, cumin, chili powder, garlic powder, salt, pepper, and oil). Toss to combine. Then spread on a lightly greased (or parchment-lined) baking sheet.
- Bake for 20-35 minutes, stirring/tossing once at the halfway point to ensure even baking. The quinoa is done when it's fragrant and golden brown. Be careful not to burn!
- This quinoa taco meat goes extremely well in crispy taco shells and soft taco shells, and I also think it would be perfect on nachos, taco salads, tostadas, and in enchiladas. Dream big!
- Store leftovers in the refrigerator up to 4-5 days. Reheat in the microwave, in a 350 degree F (176 C) oven, or in a skillet on the stovetop.
Nutrition Facts : ServingSize 1 half-cup servings, Calories 147 kcal, Carbohydrate 21.4 g, Protein 5.7 g, Fat 4.5 g, SaturatedFat 0.6 g, Sodium 415 mg, Fiber 2.6 g, Sugar 0.8 g
QUINOA-STUFFED PEPPERS WITH ROAST TOMATOES & FETA
Providing an impressive 4 of your 5-a-day, along with calcium, vitamin C and iron, this delicious veggie dinner is easy to make and full of flavour
Provided by Sara Buenfeld
Categories Dinner, Lunch
Time 30m
Number Of Ingredients 14
Steps:
- Heat oven to 220C/200C fan/gas 7. Tip the quinoa into a small pan, pour in 400ml water, then stir in the tomato purée, garlic and bouillon powder. Cook, covered, over a low heat for 20 mins before adding the chickpeas, spinach and basil, then cook for a further 5 mins. Leave to stand for 5 mins, so all the liquid is absorbed.
- Meanwhile, rub the peppers with a little oil and place, cut-side down, on a baking tray. Roast for 10 mins, add the cherry tomatoes, then roast for 10 mins more.
- Stir the tomatoes, feta and pumpkin seeds into the quinoa, spoon into the pepper halves and serve with the rocket, tossed with the oil and balsamic vinegar.
Nutrition Facts : Calories 462 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 11 grams sugar, Fiber 48 grams fiber, Protein 22 grams protein, Sodium 1.4 milligram of sodium
TACO-STUFFED PEPPERS RECIPE BY TASTY
If you're craving tacos but not all the carbs, you'll love these lightened-up stuffed peppers. The peppers are hollowed out and roasted in the oven, then stuffed with ground beef, black beans, brown rice, corn, and salsa. It's everything you love about tacos, all in an edible vegetable bowl. You can always swap ground beef for chicken or turkey, or stick to rice and keep this recipe totally vegetarian.
Provided by Tasty
Categories Lunch
Time 55m
Yield 6 peppers
Number Of Ingredients 22
Steps:
- Cut off the top and remove the seeds from each pepper.
- Place in a baking dish and bake for 20 minutes in a preheated oven at 350˚F (175˚C).
- While the Peppers are roasting - heat oil in a large skillet over medium-high heat. Add ground beef and season with entire taco seasoning packet. Allow beef to brown on all sides, about 5-6 minutes.
- NOTE: If you made your own taco seasoning, you'll want to add 2 tablespoons. The ingredients above will make more than this recipe requires.
- Add diced onion - continuing to cook until softened, about 4-5 minutes.
- Reduce heat to Medium. Mix in the black beans, brown rice, corn, and salsa. Season to taste with salt and pepper.
- Add in 1 cup (100g) of cheese and stir until incorporated and the cheese has melted. Remove from heat.
- Remove peppers from oven and fill each with the taco mixture. Top with additional cheese.
- Return to the oven for 15 minutes until the cheese has melted.
- Top each pepper with a generous scoop of guacamole and sour cream. Top with additional cheese.
- Enjoy!
Nutrition Facts : Calories 667 calories, Carbohydrate 66 grams, Fat 28 grams, Fiber 10 grams, Protein 38 grams, Sugar 13 grams
QUINOA TACO-STUFFED PEPPERS RECIPE BY TASTY
Here's what you need: large bell peppers, olive oil, medium onion, garlic, chili powder, cumin, salt, black pepper, quinoa, vegetable stock, black beans, corn, shredded cheese, enchilada sauce, sour cream, guacamole, shredded cheese, fresh cilantro
Provided by Jordan Kenna
Categories Appetizers
Time 30m
Yield 4 serving
Number Of Ingredients 18
Steps:
- Preheat oven to 350˚F (180˚C).
- Wash and dry the peppers.
- Using a sharp knife, take off their tops and remove the seeds and pith.
- Arrange the peppers in an oven-safe dish so that they stand upright.
- Bake the peppers for 20 minutes.
- While the peppers are baking, begin cooking the quinoa.
- Add olive oil to a medium-sized pot or dutch oven with a lid. Add onion and cook over medium heat until tender, about 3 minutes, or until starting to become tender.
- Add garlic and cook for an additional 2 minutes.
- Add spices and quinoa. Sauté the quinoa for 1-2 minutes before adding the the vegetable stock.
- Add the vegetable stock. Bring to a boil over high heat for 2 minutes.
- Reduce heat to a low simmer and cook covered for 20 minutes or until the quinoa is cooked and has absorbed all the remaining liquid.
- Remove the pot from the heat and add in the beans, corn, cheese, and enchilada sauce. Mix everything together thoroughly.
- Spoon the quinoa mixture into the pre-baked peppers, being sure to press the mixture firmly into the peppers.
- Generously top with cheese and return to the oven for an additional 20 minutes.
- Allow the peppers to cool for 5 minutes before serving. Garnish with toppings of your choice.
- Enjoy!
Nutrition Facts : Calories 727 calories, Carbohydrate 87 grams, Fat 32 grams, Fiber 15 grams, Protein 23 grams, Sugar 18 grams
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
QUINOA STUFFED PEPPERS RECIPE
These stuffed bell peppers with quinoa are filled with flavor and simple to make. A delicious, healthy, and quick meal my whole family enjoyed.
Provided by Jamielyn Nye
Categories Main Course
Time 1h
Number Of Ingredients 12
Steps:
- Heat olive oil in a large saucepan. Add onion and cook until translucent (about 3 minutes). Add in meat and cook until browned. Drain any excess grease.
- Add in black beans, tomatoes, green chiles, water, quinoa, cumin, taco seasoning, salt and pepper if desired. Cover and bring to a boil. Reduce heat to medium/low and simmer for 10-15 minutes or until quinoa is done.
- Heat oven to 375°F. Place peppers in a 9x13" baking dish. Spoon in filling and top with grated cheese. Cover pan with foil and bake for 40 minutes.
- Remove from oven and serve with sour cream or salsa if desired. Enjoy!
Nutrition Facts : Calories 413 kcal, Carbohydrate 54 g, Protein 31 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 42 mg, Sodium 336 mg, Fiber 14 g, Sugar 9 g, ServingSize 1 serving
QUINOA RATATOUILLE-STUFFED PEPPERS RECIPE BY TASTY
Here's what you need: bell peppers, olive oil, medium onion, garlic, zucchinis, eggplant, medium tomatoes, dried thyme, dried rosemary, dried basil, salt, pepper, all purpose flour, vegetarian parmesan cheese, dried oregano, butter, quinoa, fresh basil
Provided by Gwenaelle Le Cochennec
Categories Dinner
Yield 6 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 350˚F (180˚C).
- Cut the top off of each pepper and remove the seeds and ribs. Transfer to a baking dish. Bake for 20 minutes, until softened.
- Heat the oil in a large pot or Dutch oven over medium-high heat. Add the onion and cook for about 2 minutes, until softened and translucent.
- Add the garlic and cook for about 1 minute, until fragrant.
- Add the zucchini, eggplant, tomatoes, thyme, rosemary, basil, salt, and pepper and stir to combine. Cover, reduce the heat to medium, and simmer for about 30 minutes, until very tender but not mushy, stirring occasionally.
- In a small bowl, combine the flour, Parmesan, and oregano. Add the butter and mix with your fingers until the butter has broken down into small pieces and the mixture is crumbly.
- Fill each pepper with the quinoa and vegetables, then top with the crumble mixture.
- Bake for 25-30 minutes, until the tops are golden brown. Garnish with fresh basil.
- Enjoy!
Nutrition Facts : Calories 547 calories, Carbohydrate 74 grams, Fat 22 grams, Fiber 11 grams, Protein 16 grams, Sugar 16 grams
QUINOA STUFFED BELL PEPPERS
This is a versatile dish that can be prepared as stuffed peppers, as stated below. I'm the sort that doesn't finish much of the pepper shell, so to make it easier to eat, I like to dice the peppers and prepare this as a casserole.
Provided by Nourished Homestead
Categories Grains
Time 1h
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- In a small saucepan, bring the broth, water and bay leaf to a boil. Add quinoa. Reduce heat. Simmer uncovered for 15-20 minutes or until liquid is absorbed. Discard bay leaf.
- Cut peppers in half lengthwise and discard seeds. In a large pot, cook peppers in boiling water. We like them nice and soft, so we did 20 minutes. Try 3-5 minutes if you prefer them crisp-tender. Drain and rinse in cold water.
- In a large skillet, saute the carrots and onions in oil until tender. Add the quinoa, sunflower kernels and seasoning. Cook until heated through. Spoon mixture into pepper halves. Top with spaghetti sauce and/or Parmesan cheese, if desired. Place in a 15 inch x 10 inch baking pan coated with nonstick cooking spray. Cover and bake at 350° for 20-25 minutes.
QUINOA STUFFED PEPPERS RECIPE
These Vegetarian Quinoa Stuffed Peppers make a hearty, healthy, protein packed meal that's amazingly delicious and quick and easy to prepare.
Provided by Platings and Pairings
Categories Entree
Time 40m
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees. Bring vegetable stock (or broth) and a pinch of salt to a boil in a small pot. Once boiling, add quinoa. Cover and cook on low heat for 15-20 minutes. Alternatively, you can cook it in the Instant Pot (see notes).
- Arrange the pepper halves on a baking sheet and drizzle with 1 TBSP olive oil. Sprinkle with salt and pepper. Bake until softened , about 15 minutes.
- Meanwhile, heat the remaining 1 TBSP olive oil in a large skillet over medium-high heat. Add onions, green onions and garlic, cook for 4-5 minutes, until softened. Stir in chili powder, cumin, paprika and cayenne and cook for an additional 30 seconds. Add in beans and tomatoes and let simmer for 5 minutes. Stir in cooked quinoa and season with salt and pepper, to taste.
- Fill peppers with quinoa mixture and sprinkle with cheese. Bake 15 minutes. Serve with lime wedges on the side.
Nutrition Facts : Calories 362 kcal, Carbohydrate 36 g, Protein 17 g, Fat 18 g, SaturatedFat 7 g, Cholesterol 25 mg, Sodium 226 mg, Fiber 6 g, Sugar 5 g, UnsaturatedFat 10 g, ServingSize 1 serving
QUINOA UNSTUFFED PEPPERS
This deconstructed stuffed pepper dish packs a wallop of flavor. I truly make it all the time, and I make sure my freezer's stocked with single-serve portions to take to work. -Rebecca Ende, Phoenix, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, bring stock to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Remove from heat., In a large skillet, cook and crumble sausage with peppers and onion over medium-high heat until no longer pink, 8-10 minutes. Add garlic and seasonings; cook and stir 1 minute. Stir in quinoa. Freeze option: Place cooled quinoa mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring occasionally.
Nutrition Facts : Calories 261 calories, Fat 9g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 760mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 4g fiber), Protein 17g protein. Diabetic Exchanges
QUINOA STUFFED PEPPERS RECIPE
This vegetarian quinoa stuffed peppers recipe is a colorful and delicious healthy dinner, full of Mediterranean flavors like lemon, parsley and feta.
Provided by a Couple Cooks
Categories Main Dish
Time 45m
Number Of Ingredients 14
Steps:
- Preheat oven to 425°F.
- Wash the peppers and cut them in half lengthwise; remove the stems and seeds. Line a baking sheet with parchment paper, then place the peppers on top. Bake with the cut side down for 15 minutes, then remove from the oven, flip to cut side up, and sprinkle with a pinch of salt and pepper. Bake another 15 minutes until tender.
- Meanwhile, cook the quinoa (or use our Instant Pot quinoa method): Rinse the quinoa and drain it completely, then place it in a saucepan with 2 cups water. Bring to a boil, then reduce the heat to low, cover, and simmer where the water is just bubbling for 17 to 20 minutes until the water has been completely absorbed. (Check by pulling back the quinoa with a fork to see if water remains.) Turn off the heat and let sit with the lid on to steam for at least 5 minutes.
- Mince the garlic, shallot and parsley. Chop the pistachios. In a large skillet, heat 2 tablespoons olive oil. Add the garlic, shallot and red pepper flakes and sauté 1 to 2 minutes until the shallot is translucent and the garlic is fragrant. Remove from the heat, then stir in the cooked quinoa, pistachios, 1/4 cup parsley, paprika, oregano, lemon juice and zest, sea salt and black pepper. Taste and add another few pinches of salt to taste. Spoon the filling into the roasted pepper halves. Garnish with a small sprinkling of remaining parsley and feta cheese crumbles. Serve any additional filling on the side.
Nutrition Facts : ServingSize 1 Pepper, Calories 281 calories, Sugar 6.9 g, Sodium 12.9 mg, Fat 13.9 g, SaturatedFat 1.8 g, TransFat 0 g, Carbohydrate 32.5 g, Fiber 6.9 g, Protein 8.9 g, Cholesterol 0 mg
QUINOA STUFFED BELL PEPPERS
Yield 4 servings
Number Of Ingredients 16
Steps:
- Prepare the filling: Place rinsed quinoa in a medium saucepan. Add the broth and bring to a rolling boil. Reduce heat to low, cover, and cook until the liquid is absorbed, about 15 minutes. Remove the pan from heat and let stand, covered, for 5 minutes. Fluff with a fork. Preheat the oven to 350 degrees F. Heat a medium saucepan over medium heat. Add the oil and garlic and cook, stirring, until golden, about 1 minute. Add the tomatoes, salt, and pepper to taste, and cook, stirring, for 5 minutes to develop the flavors. Remove the pan from heat, add the cooked quinoa, Romano, spinach, basil and mozzarella. For the peppers: Halve the peppers lengthwise and remove the core and seeds. Place the peppers cut-side-up in a baking dish. Fill each pepper with 1/2 cup of the filling. Top each with 1 tablespoon crushed tomatoes, 1/2 teaspoon Romano and 1 tablespoon Mozzarella. Pour the broth into the bottom of the dish. Cover tightly with foil. Bake until the peppers are soft, about 50 minutes. Remove them from the oven and let cool for 5 minutes before serving.
QUINOA STUFFED PEPPERS
These Quinoa Stuffed Peppers with turkey and Mexican flavors are a 30 minute dinner and perfect for meal prep! Try it with homemade salsa for a quick and healthy meal!
Provided by Nicole Triebe
Categories Dinner
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 F.
- Cook quinoa according to package directions, cool and set aside.
- In a skillet over medium heat, add 2 tablespoons of olive oil and cook the turkey until browned. Add tomato sauce and taco seasoning and mix to combine. Turn off heat.
- While the turkey is cooking, set bell peppers in a steamer and fill pan with 1″ of water. Steam bell peppers for 5 minutes. Set aside.
- In a large bowl, combine quinoa, black beans, corn, cilantro and turkey.
- Combine cooked quinoa, black beans, corn, cilantro and turkey and toss to combine.
- In an oven safe baking dish, place steamed bell peppers cut side up and fill the cavity with quinoa turkey mixture.
- Top with shredded cheese and bake for 10-15 minutes or until heated through.
- Serve with sliced avocado, guacamole or salsa!
Nutrition Facts : ServingSize 1 pepper half, Calories 267 calories, Fat 5 g, Carbohydrate 40 g, Fiber 9 g, Protein 18 g
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.
TURKEY QUINOA STUFFED BELL PEPPERS
Turkey Quinoa Stuffed Bell Peppers: perfect for a delicious and healthy, high protein meal!
Provided by By Love & Food ForEva
Time 1h
Number Of Ingredients 14
Steps:
- Heat a large sauté pan over medium high heat. Add olive oil. Sauté onions and garlic, stirring occasionally until fragrant (a couple minutes). Add ground turkey, cumin, garlic powder, salt, and pepper. Break up the turkey using a wooden spoon/spatula, allowing it to brown (4-5 minutes). Once turkey is almost completely browned, add uncooked quinoa, tomato sauce, 1 cup of chicken broth, and chopped cilantro. Stir well to combine then cover. Let simmer over medium heat for 15 minutes. While the mixture simmers, preheat the oven to 400 degrees F and slice the bell peppers in half. Remove the seeds and white membranes inside. Put bell peppers halves into an oven proof dish. Fill each half with as much turkey-quinoa filling as you can. Pour remaining ¼ cup of chicken broth into the baking dish and cover tightly with foil. Bake for 20 minutes. Remove the foil, sprinkle each bell pepper with shredded cheese and bake another 10 minutes. Serve immediately.
More about "quinoa taco stuffed peppers recipe by tasty food"
TACO TURKEY QUINOA STUFFED PEPPERS - TASTYTHIN
From tastythin.com
Servings 1Estimated Reading Time 2 mins
- In a large deep saucepan, begin browning the ground turkey over medium high heat. Add onion and peppers and continue to cook until turkey is completely cooked. Add tomatoes and taco seasoning, simmering for about 5 minutes. Remove from heat and stir in cooked quinoa. (At this point, you can let the mixture cool and freeze it if not using right away.)
- For one meal of 4 peppers, place peppers in a 8X8 baking dish (or similar size.) Add approximately 3/4-1 cup of meat mixture to each pepper, depending on the size of your peppers. Spoon tomato sauce over top and add the remaining sauce to the bottom of the baking dish. Top peppers with shredded cheese.
- Cover loosely with foil and cook for 35 minutes. Remove foil and cook for an additional 15 minutes.
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QUINOA AND BEAN STUFFED BELL PEPPERS - CASS CLAY COOKING
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QUINOA STUFFED PEPPERS RECIPE - TASTY VEGETARIAN MEAL ...
From chiselandfork.com
Ratings 3Category Main CourseCuisine MexicanTotal Time 1 hr 15 mins
- In a large bowl, combine quinoa, green chiles, black beans, corn, tomatoes, onion, 1 cup pepper jack cheese, cilantro, lime juice, cumin, chili powder, garlic powder and salt.
- Slice tops off peppers and scrape out insides. Spoon the filling to the top of each cavity of the pepper. Place the peppers in a 9x13 baking dish. Pour a small amount of water into the bottom of the baking dish. Cover with aluminum foil and bake for 50 minutes.
- Uncover and top each with remaining cheese. Turn broiler on and broil for 2-3 minutes or until cheese is melted.
QUINOA STUFFED PEPPERS {VEGETARIAN FILLING} - WELLPLATED.COM
From wellplated.com
5/5 (17)Total Time 50 minsCategory Main CourseCalories 145 per serving
- Add quinoa and vegetable stock to a saucepan and bring to a boil over high heat. Once boiling, reduce heat, cover, and simmer until the liquid is absorbed, about 12 minutes. Remove from the heat, fluff with a fork, then cover and let sit for 15 additional minutes.
- Preheat oven to 375 degrees F and lightly grease a 9x13-inch baking dish. Arrange the peppers in the dish, cut sides up.
- Heat the olive oil in a large, deep saute pan over medium high. If using fresh spinach, add the spinach in small handfuls, stirring as it wilts down, until you have added all of the leaves. If using frozen spinach, add it in a few larger handfuls, breaking up any clumps of leaves as you go.
- To the skillet, add the garlic, basil, salt, and pepper. Let cook 30 seconds, then add the artichoke hearts and cook until warmed through. Remove from the heat. Stir in the quinoa, parsley, 2/3 cup of the cheese, then the Greek yogurt.
VEGETARIAN MEXICAN STUFFED PEPPER RECIPE - RUNNING IN A SKIRT
From runninginaskirt.com
5/5 (9)Total Time 1 hrCategory Dinner, Lunch, Main CourseCalories 199 per serving
- Cut the bell peppers in half and scoop out the seeds and white part. Spray a deep baking dish with cooking spray.
- In a non-stick pan over medium heat saute the onion in the olive oil until it start to turn tender. Season with salt and pepper. Add the garlic and stir for 30 seconds until fragrant.
- Add the black beans and tomatoes to the pan. Season with salt and pepper plus the mexican/ taco seasoning. Saute for 2-3 minutes.
BEEF AND QUINOA STUFFED BELL PEPPERS - A DASH OF MEGNUT
From adashofmegnut.com
5/5 (2)Total Time 1 hr 35 minsCategory Main CourseCalories 270 per serving
- In a large skillet, heat oil over medium. Add diced onions and cook for 5 minutes or so, until onion is translucent.
QUINOA STUFFED PEPPERS - WHAT'S GABY COOKING
From whatsgabycooking.com
5/5 (14)Estimated Reading Time 2 minsServings 4
- Preheat oven to 375 degrees F and lightly grease a 9x13 baking dish or rimmed baking sheet. Brush the halved peppers with vegetable oil and place them cut side up on the baking sheet.
- Heat the olive in a medium skillet over high heat. Add the onion and sauté for 5 minutes. Add the cumin, chili powder and garlic powder and stir to combine. Continue to cook for 1 minute and then remove from the heat. Add the spiced onion mixture to the quinoa. Stir in the black beans, cheese, salsa, green onions and corn kernels. Stir to combine and season with salt and pepper as needed. Add more salsa if you want more smokiness.
- Generously stuff halved peppers with quinoa mixture until all peppers are full, then cover the dish with foil.
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.
TACO QUINOA STUFFED PEPPERS (VEGAN - ONE LOVELY LIFE
From onelovelylife.com
Reviews 5Category Main DishCuisine Tex-MexTotal Time 456127 hrs 24 mins
- Prepare a baking dish (8×8 if you’re doing them as Jack O’Lanterns or 9×13″ if you’re halving them) by filling it with 1/2″ water.
- In a large bowl, stir together quinoa, black beans, salsa, red onion, lime juice, cilantro, cumin, chili powder, and a pinch of salt.
- Scoop quinoa filling into peppers or pepper halves. Carefully place in your baking dish. Cover dish with foil. Bake 40-50 minutes, or until peppers are your desired tenderness. Enjoy with additional salsa, avocado, or your favorite taco toppings!
QUINOA STUFFED PEPPERS - FOOD WINE AND LOVE
From foodwineandlove.com
Estimated Reading Time 8 mins
- If your quinoa has not already been cooked, brink the quinoa and vegetable stock to a boil. Once it begins to boil, cover the pot and simmer for 12-15 minutes or until it appears translucent and tender. Remove the quinoa from the stove and fluff it well using a fork.
- Meanwhile, prepare your peppers by washing them and slicing them in half. Then scoop out the seeds and anything left inside. Brush, drizzle, or spray olive oil lightly on both sides of the pepper. Set the peppers aside.
- In a Large Skillet over medium to medium high heat, heat your two tablespoons of olive oil. Stir in the garlic and onion and saute for two to three minutes for them to soften. Then add the corn and beans and cook for another 10 to 12 minutes allowing the vegetables to become soft. While your ingredients are cooking you can line a rimmed baking sheet with parchment paperor prep it for nonstick.
10 STUFFED PEPPERS RECIPES FOR CREATIVE AND DELICIOUS ...
From eatthis.com
Author Emilia BentonPublished 2018-07-11Estimated Reading Time 5 mins
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- Lightened Up Salsa Verde Chicken Stuffed Poblano Peppers. When you roast Poblano peppers, their skin softens and take on a smoky flavor. And because they retain their shape in the heat, they're great for making stuffed recipes.
- Buffalo Chicken Stuffed Peppers. We love buffalo chicken wings as much as the next person, but they don't exactly have a reputation for being healthy. Fortunately, food blogger Whitney Bond has found a way to transform a major "don't eat" dish into a Whole30-approved recipe.
- Cajun Shrimp Stuffed Poblano Peppers. Cajun seasoning makes way for a delicious blend of shrimp and cheese, which can be hard to otherwise combine for good flavor.
- Red Beans and Rice Stuffed Peppers. While this recipe calls for white rice, you can opt for brown to increase the fiber content of the dish. Add beans and an edible bowl in the form of a bell pepper, and you've got additional healthy carbs to balance the protein in Andouille sausage.
- Easy Italian Stuffed Peppers. The traditional Italian stuffed peppers recipe is often loaded with ground beef, rice, and mozzarella cheese, but this slightly healthier take uses sweet Italian sausage, which is available as chicken sausage.
- Taco Stuffed Peppers. Got Taco Tuesday on your mind? Let these beef "taco" peppers be your new go-to recipe. Filled with perfectly seasoned ground chicken and a refreshing homemade salsa, this low-carb version will fill you up without the white carbs from tortillas.
- Philly Cheesesteak Stuffed Peppers. Philly cheesesteak for dinner? You bet! When you trade in the Italian sub for a bell pepper shell, you've instantly got a healthier version that's lower in carbs and higher in filling fiber.
- Mexican Stuffed Peppers. Vegans and vegetarians rejoice—this simple yet delicious burrito-inspired recipe was made for you! Fiber-rich black beans, corn, and brown rice will fill you up so you keep hunger and cravings at bay.
- Broccoli and Cheese Stuffed Peppers. Satisfy your mac and cheese craving with this delicious food combo! Broccoli florets supply fiber and a dose of antioxidants, while long grain rice swaps in for white macaroni.
SOUTHWESTERN QUINOA STUFFED-PEPPERS - OLIVE SUNSHINE
From olivesunshine.com
- Arrange the peppers in the prepared casserole dish and put it in the preheated oven for 10 minutes to soften.
HEALTHY RECIPE FROM JOY BAUER'S FOOD CURES STUFFED PEPPERS
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TASTY TACO-STYLE STUFFED PEPPERS | CLEAN FOOD CRUSH
From cleanfoodcrush.com
Servings 6Category Dinner
MEXICAN-STYLE QUINOA STUFFED PEPPERS - THE BUSY BAKER
From thebusybaker.ca
5/5 (3)Calories 416 per servingCategory Dinner, Main Course
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