45 min
Vegetarian Mexican Stuffed Peppers
Recipe GLPR8c684681cb0a17
Vibrant bell peppers stuffed with a hearty quinoa and black bean filling seasoned with warm Mexican spices, topped with tomato sauce, and finished with your choice of cheese, sour cream, or fresh avocado. This vegetarian main course comes together in less than an hour and makes a satisfying weeknight dinner.
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Ingredients
4 Bell peppers
1 cup Vegetable broth
1 can Black beans, canned
8 oz Tomato sauce
¼ teaspoon Cayenne pepper, to taste
1 teaspoon Chili powder
Fresh cilantro, chopped
1 cup Corn kernels, fresh or frozen
1 teaspoon Ground cumin
2 Garlic cloves, minced
4 oz Green chilies, canned and diced
½ Yellow onion, finely chopped
1 teaspoon Onion powder
½ cup Quinoa, rinsed and drained
Salt, to taste
2 Fresh tomatoes, diced
Shredded cheese for serving (optional)
Sour cream for serving (optional)
Sliced avocado for serving (optional)
Directions
Rinse the quinoa under cold water and drain well. In a saucepan, combine the rinsed quinoa, chopped onion, minced garlic, and vegetable broth. Bring to a boil over high heat. Once boiling, reduce heat to low, cover, and simmer for 5 minutes. Remove from heat, leave the lid on, and let the quinoa rest for 15 minutes until the liquid is fully absorbed.
Preheat your oven to 375°F.
While the quinoa rests, drain and rinse the canned black beans. Dice the fresh tomatoes. In a large bowl, combine the cooked quinoa, black beans, corn kernels, diced green chilies, diced tomatoes, chopped fresh cilantro, cumin, onion powder, and salt to taste. Mix thoroughly and set aside.
Cut the tops off each bell pepper and remove the seeds and white membranes from inside. Wrap each pepper loosely with a damp paper towel and place on a microwave-safe plate. Microwave on high for 2 minutes to slightly soften the peppers.
In a small bowl, combine the tomato sauce, chili powder, and cayenne pepper (adjust cayenne to your spice preference). Mix until well blended.
Spread half of the tomato sauce mixture on the bottom of a 9x13 inch baking dish. Place the softened peppers upright on the sauce. Fill each pepper generously with the quinoa and bean mixture, mounding slightly.
Spoon the remaining tomato sauce around and over the filled peppers. Cover the baking dish tightly with aluminum foil and bake for 30 minutes until the peppers are tender and the filling is heated through.
Remove from the oven and carefully take off the foil. Top each pepper with your choice of shredded cheese, a dollop of sour cream, and fresh sliced avocado. Serve immediately while hot.
