Open Arms of Minnesota

Weekly Recipe #308: Mexican Quinoa-Stuffed Peppers

By Martha Uhl, Dietetic Intern (University of Minnesota – The Emily Program)

Photo credit: Meal Makeover Moms/Flickr

I love Mexican-style cuisine and am always trying to think of creative, yet healthful recipes to add to my repertoire. These delicious Mexican-style quinoa-stuffed peppers are made with just 12 ingredients. They are flavorful and fill you up thanks to the fact they are packed full of plant-based protein and fiber. Added bonus? They are 100% vegan and gluten-free (if you’re into that).

Mexican Quinoa-Stuffed Peppers

Adapted from The Minimalist Baker

Makes 4 servings

Ingredients:

  • 1 cup quinoa, thoroughly rinsed and drained
  • 2 cups vegetable stock
  • 4 large red, orange, green or yellow bell peppers, halved, seeds removed
  • 1/2 cup salsa
  • 2 tbsp. cumin
  • 1 1/2 tsp. chili powder
  • 1 1/2 tsp. garlic powder
  • One 15 oz.-can black beans
  • One 15 oz.-can pinto beans
  • 1 cup corn
  • 1/2 cup black olives

Optional Toppings:

  • Sliced avocado
  • Hot sauce
  • Salsa
  • Fresh lime juice
  • Cilantro

Directions:

  1. Add quinoa and vegetable stock to a saucepan and bring to a boil over medium heat. Once boiling, cover and reduce heat and simmer until liquid is absorbed, about 20 minutes.
  2. Preheat oven to 375 degrees F.
  3. Cover a 9 x 13″ baking sheet with aluminum foil.
  4. Brush halved peppers with olive oil and set on baking sheet.
  5. Add cooked quinoa to a large mixing bowl and add remaining ingredients: salsa, cumin, chili powder, garlic powder, black beans, pinto beans, corn and black olives. Mix to thoroughly combine, then taste and adjust seasonings accordingly, adding salt, pepper, or more spices as desired.
  6. Generously stuff halved peppers with quinoa mixture until all peppers are full. Place back on baking sheet.
  7. Bake for 20-25 minutes or until peppers are slightly golden brown and soft. For softer peppers, bake for 5-10 minutes more
  8. Serve with additional toppings if desired!

Tips

  • Purchase low-sodium beans and olives if you are watching your sodium intake.

Nutrition Information:

Per Serving: 430 calories, 7 grams fat (1 gram saturated fat), 77 grams carbohydrate (8 grams sugar), 19 grams fiber, 20 grams protein, 480 mg sodium.


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