Vegetarian Stuffed Mexican Peppers
Traditional Stuffed Peppers are a favorite of mine, but sometimes I like to change it up. In this vegetarian-friendly recipe, I ditch the meat and replace it with quinoa and some Mexican ingredients.
Vegetarian Stuffed Mexican Peppers
Ingredients
- 1.5 cups Quinoa
- 1 packet Low Sodium Taco Seasoning
- 2 10 oz cans Diced Tomatoes with Chilis
- 12 oz bag Frozen Corn unthawed
- 1/4 cup Queso
- 6 Bell Peppers Tricolor
- 15.5 oz can Black Beans
- 1.5 cups Shredded Mexican Cheese
- 3 cups Water
Instructions
- Set oven to 400º F
- In a pot bring 3 cups of water to a boil. Add quinoa, taco seasoning, and 1 can of diced tomatoes with chilis. Cover pot and simmer for 15 minutes.
- Remove quinoa from heat and let sit 5 minutes.
- Prepare peppers. Cut the tops off and remove the insides (don’t throw away the top of the peppers. Use in a salad, eggs, or even snack on them!)
- In a large mixing bowl combine the can of diced tomatoes, corn, queso, beans, quinoa, and 1/2 cup of Mexican cheese. Mix well.
- Spoon mixture into peppers. You may have some leftover mixture left. Use it for burritos, mix into a salad, or eat on its own. Refrigerate any leftovers for up to 3 days.
- Top peppers with remaining cheese.
- Put in the oven for 35 minutes. Remove when the cheese is golden brown. Serve with sour cream and salsa.