Mexican Quinoa Stuffed Bell Peppers

Jun 01, 2023June 1, 20230 12
Mexican Quinoa Stuffed Bell Peppers to spice up your dinner
in Mexican

Prep

20 min

Cook

50 min

Ready In

70 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

4 green bell peppers , tops cut off
1 cup uncooked quinoa
1/4 - 1/2 red onion , diced
1 -2 minced garlic clove , depending on how much you like
3 tablespoons diced green peppers ( chop up the tops of the bell peppers when you cut them off )
1 can black beans , drained
1 can diced petite tomatoes , drained well
1/8 cup salsa
3/4 cup corn
1 teaspoon chili powder
1 teaspoon oregano
1 teaspoon cumin
1/8 cup fresh cilantro , i use alot ( use more or less depending on how much you like it . )

Nutrision Information

Servings Per Recipe
4
Calories
264
Sugar
8g
Fat
2g
Mexican Quinoa Stuffed Bell Peppers are a healthy and flavorful way to enjoy a classic Mexican dish. The tender bell peppers are stuffed with a hearty filling of quinoa, black beans, corn, and tomatoes. This dish is seasoned with chili powder, oregano, and cumin, and topped with fresh cilantro. The flavors all come together to create a delicious meal that is sure to satisfy your taste buds. Whether you're a vegetarian or just looking for a meatless meal, this recipe is a must-try.

Instructions

1.Preheat the oven to 375°F. Prepare an 8x8 inch or 9x9 inch baking dish by spraying it with cooking spray.
2.Combine the uncooked quinoa with 2 cups of water in a pot. Bring to a boil and then reduce heat to low. Cover the pot and let the quinoa simmer for 15 minutes, or until cooked.
3.While the quinoa is cooking, prepare the filling. In a large bowl, combine the diced onion, minced garlic, diced green pepper, drained black beans, drained petite tomatoes, corn, salsa, chili powder, oregano, cumin, and cilantro.
4.Add the cooked quinoa to the bowl and mix well.
5.Stuff each green bell pepper with the quinoa mixture. Place the stuffed peppers in the prepared baking dish and cover the dish with aluminum foil.
6.Bake for 35-40 minutes or until the peppers are tender. Remove the foil and bake for another 10-15 minutes to brown the tops of the peppers. Enjoy!

PROS

This dish is vegetarian, gluten-free and loaded with protein and fiber.

The combination of quinoa and black beans makes it a complete source of protein.

It’s a great way to sneak vegetables into your diet and it’s a low-calorie meal.

CONS

This dish is spicy, so it might not be suitable for people who can’t take too much heat in their food.

It requires a lot of prep work, but you can make extra quinoa and use it for other meals during the week.

HEALTH & BENEFITS

This recipe is a great source of protein, fiber, vitamins, and minerals.
Quinoa is a complete protein, meaning it contains all nine essential amino acids our bodies cannot produce on their own.
Black beans are high in fiber, protein, folate, and iron.
Bell peppers are packed with vitamin C, which helps our immune system stay healthy and iron absorption in the body.

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