Weeknight Mexican Stuffed Peppers

I’ve been meaning to make stuffed peppers for a while now. They look so pretty and colourful and seem so simple. These stuffed peppers are meat-less and you almost cannot tell. They’re super filling and are very flavorful. The spices and texture really reminded me of tacos and I bet this filling would be great in a tortilla or hard shell taco, too. Super yummy and perfect for an easy, wholesome weeknight dinner. 🙂

Weeknight Mexican Stuffed Peppers

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 4 large bell peppers
  • 3/4 cup dry quinoa
  • 2 cups vegetable broth
  • 15 oz. can black beans (or any beans you have on hand- I used a bean medley)
  • 2-3 stalks of fresh chives
  • 1/2 cup salsa
  • 1 tsp. cumin
  • 1 tsp. paprika
  • 1 tsp. chili powder
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp. salt
  • 1/2 cup cheddar cheese, shredded
  • For topping: guacamole, sour cream, salsa, additional chopped chives, etc.

Directions

  1. Cook quinoa according to package directions using vegetable broth in place of water.
  2. Meanwhile, slice bell peppers in half, removing stem and seeds, and arrange in baking tray coated with a drizzle of olive oil.
  3. Rinse beans and place in medium sized bowl with the cooked quinoa. Add chopped chives, salsa and all the spices. Mix well.
  4. Preheat oven to 350 degrees.
  5. Stuff pepper halves with quinoa mixture, pressing down to fill all crevices. Cover pan with tin foil and bake in oven for 35 minutes.
  6. Remove the tin foil and sprinkle the shredded cheese over the peppers. Bake an additional 10-15 minutes, until cheese is melted and bubbly. Serve with any desired toppings. Enjoy!

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