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

Prep Time 25 mins
Cook Time 35 mins
Total Time 1 hr
Course Dinner
Servings 6

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.
Posted in ,

Leave a Comment

Recipe Rating