Mexican Quinoa Stuffed Peppers
User Reviews
4.8
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Prep Time
25 mins
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Cook Time
50 mins
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Total Time
1 hr 15 mins
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Servings
8 pepper halves
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Calories
161 kcal
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Course
Main Course
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Cuisine
Vegan, Mexican-American Fusion, gluten-free
Mexican Quinoa Stuffed Peppers
Description
This recipe prepares Mexican Quinoa Stuffed Peppers by first cooking white quinoa until fluffy, then mixing it with canned black beans, thawed corn, chopped green onions, salsa, nutritional yeast, and a blend of cumin, smoked paprika, and chili powder. Bell peppers are halved and cleaned of seeds and ribs before being generously stuffed with the quinoa filling. Covered with foil and baked at 350°F, the peppers soften while the flavors meld. Removing the foil allows for additional browning or softening. This dish offers a filling vegetarian option with layers of smoky, earthy, and mildly spicy flavors combined with hearty beans and fresh vegetables. Toppings such as guacamole, vegan cheese, sour cream, or hot sauce may be added for extra richness and contrast. Adding diced tomatoes or salsa can increase moisture and tang, and a cheese topping can be melted in the final bake.
Ingredients
- 3/4 cup quinoa white
- 4 bell pepper large
- 15 oz. black beans canned
- 1 cup sweet corn I use frozen, thawed, cooked
- 2 green onions
- 2/3 cup salsa (I like homemade blender salsa)
- 2 Tbsp. nutritional yeast
- 1 1/2 tsp. cumin ground
- 1 tsp. smoked paprika
- 1 tsp. chili powder
Toppings of choice (optional):
- guacamole etc
- salsa
- vegan cheese
- sour cream
- hot sauce
- cilantro
Instructions
- Cook quinoa: Rinse quinoa well. In a small pot over medium-high heat, add quinoa with about 1 1/4 cups water. (Or vegetable broth for more flavor.) Bring to a light boil. Then cover, reduce heat, and simmer for 15-20 minutes or until liquid has absorbed.
- Meanwhile, halve bell peppers and remove stems, seeds and ribs.
- Rinse and drain black beans, thaw corn, and slice green onions.
- In a large mixing bowl, add cooked quinoa and all other ingredients except bell peppers. Stir to combine, and adjust taste if necessary (salt, more seasonings, nutritional yeast).
- Preheat oven to 350°F (180°C).
- In a 9"×13″ baking dish, place pepper halves, and generously stuff them with the quinoa filling. Lightly press down to compact and fill all the crevices.
- Cover with tin foil and bake for 35-40 minutes. Remove foil, and bake 10 minutes more. (Or longer for softer peppers.)
- Serve with any desired toppings.
Notes
- For juicier filling, add diced tomatoes or extra salsa to the quinoa mixture before stuffing.
- Top with dairy-free shredded cheese during the last 10 minutes of baking for a cheesy finish.
- Serve with optional toppings like guacamole, sour cream, or hot sauce according to preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8pepper halves
Amount Per Serving
Calories 161 kcal
% Daily Value*
| Calories | 161kcal | 8% |
| Carbohydrates | 30g | 10% |
| Protein | 8g | 16% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Potassium | 546mg | 12% |
| Fiber | 8g | 32% |
| Sugar | 4g | 8% |
| Vitamin A | 2254IU | 45% |
| Vitamin C | 79mg | 88% |
| Calcium | 44mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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