Vegan Mexican Stuffed Peppers with Walnut Cheese Sauce
User Reviews
5
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Prep Time
35 mins
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Cook Time
30 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
Description
This recipe involves cooking quinoa in vegetable broth to infuse flavor, then mixing it with black beans, corn, medium chunky salsa, and a blend of Mexican spices including smoked paprika, chili powder, and cumin. The filling offers a well-seasoned, protein-rich base that's hearty and colorful.
The mixture is spooned into halved and deseeded bell peppers arranged in a baking dish, then baked covered with parchment and foil at 425°F until tender. This baking softens the peppers while melding the flavors of the filling. The stuffing is versatile and can be complemented with toppings like walnuts prepared into a cheese sauce, sliced avocado, diced tomatoes, jalapeños, or fresh cilantro, adding texture and freshness.
The dish works well as a main course for vegan or plant-based meals, providing balanced taste and nourishment with a Mexican-inspired flavor profile. The stuffing quantities and plating portions are designed for around eight pepper halves, making a full meal or serving for several people.
For best flavor, the quinoa is cooked in well-seasoned vegetable broth, but salted water is an alternative. Rice can be substituted with similar cooking method if desired.
Ingredients
- 4 bell pepper cut in half lengthwise and seeds removed, large, any color
- 1 cup quinoa rinsed & drained
- 2 cups vegetable broth low sodium
- 1.5 cups black beans cooked or canned
- 1 cup corn thawed, frozen
- ½ cup salsa or your favourite salsa, medium chunky
- 1.5 teaspoon smoked paprika
- 1.5 teaspoon chili powder
- 1 teaspoon cumin
- salt to taste
- black pepper to taste
Optional Toppings
- walnuts highly recommended, used in cheese sauce
- avocado sliced avocado, diced tomato, jalapeno
- tomato
- jalapeño
- pineapple pico de gallo
- guacamole
- cilantro chopped
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.
Notes
- Cook quinoa in seasoned vegetable broth for optimal flavor; salted water can be used but will be less flavorful.
- Rice can be substituted for quinoa using the same cooking method or a rice cooker.
- The nutritional info applies to one pepper half with one-quarter of the stuffing, excluding optional toppings.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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