By Martha Uhl, Dietetic Intern (University of Minnesota – The Emily Program)
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
- 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
- Sliced avocado
- Hot sauce
- Fresh lime juice
- 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.
- Preheat oven to 375 degrees F.
- Cover a 9 x 13″ baking sheet with aluminum foil.
- Brush halved peppers with olive oil and set on baking sheet.
- 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.
- Generously stuff halved peppers with quinoa mixture until all peppers are full. Place back on baking sheet.
- Bake for 20-25 minutes or until peppers are slightly golden brown and soft. For softer peppers, bake for 5-10 minutes more
- Serve with additional toppings if desired!
- Purchase low-sodium beans and olives if you are watching your sodium intake.
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.