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
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
- Cook quinoa according to package directions using vegetable broth in place of water.
- Meanwhile, slice bell peppers in half, removing stem and seeds, and arrange in baking tray coated with a drizzle of olive oil.
- Rinse beans and place in medium sized bowl with the cooked quinoa. Add chopped chives, salsa and all the spices. Mix well.
- Preheat oven to 350 degrees.
- Stuff pepper halves with quinoa mixture, pressing down to fill all crevices. Cover pan with tin foil and bake in oven for 35 minutes.
- 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!