Vegan Mexican Stuffed Peppers with Walnut Cheese Sauce
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
35 mins
-
Cook Time
35 mins
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Total Time
1 hr 5 mins
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Servings
4 Servings
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Calories
304 kcal
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Course
Main Course
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Cuisine
Mexican
Vegan Mexican Stuffed Peppers with Walnut Cheese Sauce
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Mouth watering, incredibly flavourful, vegan Mexican stuffed peppers!
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Ingredients
- 4 large bell peppers in any colour cut in half lengthwise and seeds removed
- 1 cup quinoa rinsed & drained
- 2 cups low sodium vegetable broth
- 1.5 cups black beans cooked or canned
- 1 cup frozen corn thawed
- ½ cup medium chunky salsa or your favourite salsa
- 1.5 teaspoon smoked paprika
- 1.5 teaspoon chili powder
- 1 teaspoon cumin
- salt + pepper to taste
Optional Toppings
- walnut cheese sauce highly recommended
- sliced avocado, diced tomato, jalapeno
- pineapple pico de gallo
- guacamole
- chopped cilantro
Instructions
- Add the quinoa and broth to a medium sauce pot and bring to a boil. Then reduce heat and simmer until the water is absorbed, approx 15 minutes. Stir often towards the end of cooking time to prevent sticking. Remove from the heat and add the black beans, corn, salsa, and all the seasoning to the cooked quinoa. Mix well and then taste and adjust the seasoning as desired.
- Meanwhile, preheat your oven to 425°F/218°C and line a 9"x13" baking dish with parchment paper. Arrange the halved peppers, cut side up in the dish, and sprinkle them with salt and pepper.
- Divide the mixture among your 8 pepper halves, then cover the dish with parchment paper followed by aluminum foil. Bake for 30-35 minutes, until the peppers are tender.
- While the peppers are baking, prepare any optional toppings. Then serve.
Equipments used:
Notes
- For the best results, cook the quinoa (or rice) in a salty and flavourful vegetable broth.
- You may use salted water to cook the quinoa (instead of broth), but it won't be as flavourful.
- If you don't care for quinoa, use rice instead, and follow the same cooking directions or use a rice cooker.
- The nutritional information is for one pepper (or two pepper halves) and one-quarter of the prepared stuffing. It does not include optional toppings.
Nutrition Information
Show Details
Calories
304cal
(15%)
Carbohydrates
59g
(20%)
Protein
14g
(28%)
Fat
4g
(6%)
Sodium
600mg
(25%)
Potassium
946mg
(27%)
Fiber
13g
(52%)
Sugar
7g
(14%)
Vitamin A
4490IU
(90%)
Vitamin C
158mg
(176%)
Calcium
71mg
(7%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 304 kcal
% Daily Value*
| Calories | 304cal | 15% |
| Carbohydrates | 59g | 20% |
| Protein | 14g | 28% |
| Fat | 4g | 6% |
| Sodium | 600mg | 25% |
| Potassium | 946mg | 20% |
| Fiber | 13g | 52% |
| Sugar | 7g | 14% |
| Vitamin A | 4490IU | 90% |
| Vitamin C | 158mg | 176% |
| Calcium | 71mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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