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Vegetarian Stuffed Peppers
spicy quinoa stuffed rainbow mini peppers that are filled with quinoa, pinto bean, aromatic seasoning, and the perfect spicy kick from the jalapeno. Lastly, this recipe is meat-free!
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 7 people
Calories: 103 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 1 lb. 20-23 mini multicolored peppers
- ⅓ cup finely chopped onion
- ½ cup cooked unseasoned pinto beans unsalted
- ½ cup cooked quinoa, unseasoned unsalted
- 1 Jalapeño seeds and ribs removed, finely chopped
- ⅓ cup finely chopped cilantro loosely packed
- 1 lime
SPICES
- ½ tsp garlic powder
- 1 tsp oregano
- ½ tsp cumin
- ½ tsp chili powder or smoked paprika
- ¼ tsp coarse black pepper or to taste
- ¾ tsp kosher salt
- 1 tbsp extra virgin olive oil
SAUCE
- ¼ cup tomato paste
- ¾ cup water
- ¼ tsp kosher salt
Instructions
Prep the peppers
- Cut off the tops of each pepper. Remove the seeds and ribs of each pepper. Be organized. Place the top of each pepper next to its owner. You will use the tops of the pepper as a "lid". Set aside.
Cup of Yum
Make the stuffing
- In a large bowl, add the pinto beans, quinoa, cilantro, spices, the juice of the lime, and the olive oil. Mix until well combined. Set aside.
Putting it all together
- Preheat the oven to 400 ° F
- Stuff the quinoa mixture into each pepper. Transfer each one to an oven-safe baking dish. Repeat the process until all of the peppers are filled. Top each pepper with their "lid". Now let's make the sauce to pour over them.
- To make the sauce simply, add the tomato paste, water, and salt into a mixing bowl, and whisk until a tomato-sauce-like mixture forms.
- When ready, pour the sauce all over the peppers. Know that each one may not be coated with the sauce. This liquid is merely to keep the stuffed peppers moist during the baking process.
- When ready, cover the baking dish with foil, and transfer into a preheated oven set at 400 ° F and bake for 45 minutes.
- Optional: uncover the foil and bake the peppers on a low-broil for 3-5 minutes just until the edges are nicely golden brown.
- Enjoy with warm buttery rice, fluffy quinoa, or simply on its own.
Notes
- Because each pepper yields a different size, you may be left with extra filling. Now is the time to stuff tomatoes, zucchini, or eggplants with the remaining mixture.
Nutrition Information
Serving
2peppers
Calories
103kcal
(5%)
Carbohydrates
16g
(5%)
Protein
4g
(8%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Sodium
484mg
(20%)
Potassium
408mg
(12%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
2683IU
(54%)
Vitamin C
106mg
(118%)
Calcium
34mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 7people
Amount Per Serving
Calories 103
% Daily Value*
| Serving | 2peppers | |
| Calories | 103kcal | 5% |
| Carbohydrates | 16g | 5% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 484mg | 20% |
| Potassium | 408mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 2683IU | 54% |
| Vitamin C | 106mg | 118% |
| Calcium | 34mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.