Mexican Quinoa Stuffed Peppers
Vibrant bell peppers filled with zesty quinoa and black beans
Ingredients
Instructions
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Prepare the peppersPreheat oven to 375°F (190°C). Cut off the tops of the bell peppers and remove the seeds and membranes. Place the peppers cut-side up in a baking dish and lightly season with salt. Add ¼ inch of water to the bottom of the dish.
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Cook the quinoaIn a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the quinoa is tender and the liquid is absorbed. Fluff with a fork and set aside.
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Prepare the fillingHeat olive oil in a large skillet over medium heat. Add onion and sauté for 3-4 minutes until translucent. Add garlic and jalapeño and cook for another minute until fragrant. Stir in black beans, corn, diced tomatoes with chilies, chili powder, and cumin. Simmer for 5 minutes to blend the flavors.
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Combine and stuffRemove the skillet from heat and stir in the cooked quinoa, half of the cheese, and the chopped cilantro. Mix well. Spoon the quinoa mixture evenly into the prepared bell peppers, packing it down gently.
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Bake the peppersCover the baking dish with foil and bake for 25 minutes. Remove the foil, sprinkle the remaining cheese over the tops of the peppers, and bake uncovered for an additional 10 minutes until the peppers are tender and the cheese is melted and bubbly.
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Serve and garnishRemove from the oven and let the peppers rest for 5 minutes. Garnish with additional chopped cilantro and serve with lime wedges for squeezing over the top.
Nutritional Information
320
Calories
per serving
15
Protein
g per serving
45
Carbohydrates
g per serving
9
Total Fat
g per serving
3.5
Saturated Fat
g per serving
8
Fiber
g per serving
7
Sugar
g per serving
580
Sodium
mg per serving
120
Vitamin C
% DV per serving
3.2
Iron
mg per serving
Mexican Quinoa Stuffed Peppers are Also Known As
Chiles Rellenos de Quinoa, Pimientos Rellenos Mexicanos, Mexican Stuffed Bell Peppers or Southwestern Quinoa Peppers
