Vegetarian Quinoa Mexican Stuffed Peppers

Vegetarian Quinoa Mexican Stuffed Peppers
Ryan and I love peppers. They are one of those things that are always on the grocery list, along with ice cream :)

I really like that this recipe is vegetarian – we’re not huge meat eaters. Don’t get me wrong, I like a nice burger or a grilled piece of chicken, but we typically have a meat based dish only one or twice a week.

Vegetarian Quinoa Mexican Stuffed Peppers
But quinoa is a different story – I could probably eat quinoa is various forms everyday, I even saw some quinoa cookies on Pinterest the other day!

Vegetarian Quinoa Mexican Stuffed Peppers

Vegetarian Quinoa Mexican Stuffed Peppers

Total Time: 1 hour

Yield: 6 stuffed peppers

Ingredients

  • 6 medium-sized bell peppers (your choice of color)
  • 2 & 1/2 cups cooked quinoa (cook according to package instructions)
  • 1 tbsp canola oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 can (15oz) black beans, drained and rinsed
  • 1 & 1/2 cups frozen corn
  • 1 cup tomato puree
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 2 tbsp chopped fresh cilantro
  • Shredded cheddar cheese, optional for topping

Instructions

  1. Preheat oven to 375 degrees F.
  2. Start by preparing the peppers. Slice the top off each pepper about 1? from the stem end, then remove any seeds or ribs left inside. If any of the peppers are a little crooked, slice a little off the bottom until they stand up straight. Arrange the peppers cut side up in a baking dish, and set aside.
  3. Next, make the filling. In a large skillet set over medium-high heat, heat the canola oil.
  4. Add the onion and garlic and sauté for 5-7 minutes or until soft.
  5. Stir in the quinoa, beans, corn, tomato puree, chili powder and cumin, and continue cooking for 5 minutes or until everything is heated through.
  6. Remove from heat and stir in the cilantro.
  7. Spoon the quinoa mixture into the peppers, making sure not to pack too tightly.
  8. Bake for 25-30 minutes or until peppers are tender.
  9. If you'd like to add cheese: sprinkle the tops with cheese and bake for 5 more minutes.
  10. Serve right away.

Note: 1 cup of uncooked quinoa equals 3 cups of cooked quinoa, so use about 3/4 cup uncooked quinoa to make 2 & 1/2 cups cooked quinoa.

Recipe adapted from Crumb Blog.

http://thefirstyearblog.com/vegetarian-quinoa-mexican-stuffed-peppers/

Vegetarian Quinoa Mexican Stuffed Peppers
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Comments

  1. says

    I’m addicted to checking out every recipe with quinoa, but I’ve still never had it! When I do, I’ll have so many recipes and my family will be eating it for months! Quinoa is such a super food and this recipe sounds delicious and heathy! We’d love for you to link it up at Tips and Tricks Tuesday – we all link up there to spread healthy living advice and seek out some new tips and healthy recipes! Would love for you to stop by!

  2. Robyn says

    Great looking pepper, Beth. Every time I see an appetizing picture at a link party and click on it, it leads me to your blog! You’re definitely doing it right, lol. Love this recipe.

    • The First Year Blog says

      Hi Carrie! We are so happy to have you along for the ride! Thanks for letting us know where you are coming from :-)

  3. says

    Thank you for linking up at Tasty Tuesdays! Your post has been pinned to my Recipes from Tasty Tuesday board. I can’t wait to see what you link up next week!
    Have a terrific weekend!
    Cathy
    APeekIntoMyParadise.com
    #TastyTuesdays

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