Monday, February 10, 2014

Mexican Meatless Stuffed Peppers

I came across this recipe for vegetarian quinoa Mexican stuffed peppers through a link-up on another blog. I made it Friday night, with some alterations, and the boys loved it! It is a great meatless dish because it is still high in protein and very filling.

  • 4 bell peppers
  • olive oil
  • 1/2 onion, diced
  • 1 tsp. minced garlic
  • 1/2 can black beans, drained
  • 1/2 can corn, drained
  • 1/2 can diced tomatoes with green chiles
  • 1 cup cooked quinoa (1/2 cup uncooked)
  • 1 tsp. chili powder
  • 1/2 tsp. cumin
  • 2 tbs. fresh cilantro, chopped
  • Toppings: shredded cheddar cheese, salsa, sour cream
  1. Cut off the tops of the bell peppers and remove the seeds. Pour enough water into a baking dish to cover the bottom, and stand the peppers in the dish.
  2. Saute the onion and garlic in oil for a few minutes. Add the beans, corn, tomatoes, quinoa, chili powder, and cumin, and cook until heated through.
  3. Remove from heat and stir in the cilantro.
  4. Spoon the mixture into the peppers. Cook for 30 minutes at 375 degrees F. Let them stand for 10 minutes before serving.
  5. Top with desired garnish.
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