Serves 4
50 min
Vegetarian Mexican Stuffed Peppers
Recipe GLPRa17d61bda8bf69
Hearty bell peppers filled with a seasoned quinoa and black bean mixture, baked in a savory tomato sauce. This colorful, plant-based main dish brings authentic Mexican flavors to your table with fresh cilantro, corn, and green chilies. Serve with cheese, sour cream, and avocado for a complete meal.
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Ingredients
1/2 cup quinoa, rinsed
1 cup vegetable or chicken broth
1/2 onion, finely chopped
2 cloves garlic, minced
1 can (15 oz) black beans, drained and rinsed
1 cup fresh or frozen corn
1 can (4 oz) diced green chilies
2 medium tomatoes, diced
1/4 cup fresh cilantro, chopped
1 can (8 oz) tomato sauce
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon onion powder
1/4 to 1/2 teaspoon cayenne pepper, to taste
Salt to taste
4-5 large bell peppers (any color)
Shredded cheese for garnish (cheddar, Monterey Jack, or cotija)
Sour cream for garnish
Sliced avocado for garnish
Directions
Combine rinsed quinoa, chopped onion, minced garlic, and broth in a saucepan. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat, cover tightly, and let stand undisturbed for 15 minutes until the liquid is absorbed and the quinoa is fluffy.
In a large bowl, combine the cooked quinoa mixture with drained black beans, corn, green chilies, diced tomatoes, and chopped cilantro. Season with salt to taste. Set the filling aside.
Preheat your oven to 375°F. Wash the bell peppers and carefully cut off the top quarter to remove the stem and create an opening. Remove and discard the seeds and membranes. Wrap each pepper with damp paper towels and place on a microwave-safe plate. Microwave on high for 2 minutes until the peppers begin to soften slightly.
In a small bowl, combine the tomato sauce with cumin, chili powder, onion powder, and cayenne pepper. Mix until well combined. Spread half of this spiced tomato sauce evenly over the bottom of a 9x13-inch baking dish.
Arrange the partially softened peppers upright in the prepared baking dish. Spoon the quinoa-bean filling generously into each pepper until full. Pour the remaining spiced tomato sauce around the bases and between the peppers.
Cover the baking dish tightly with aluminum foil and bake for 30 minutes, until the peppers are tender when pierced with a fork. Remove the foil and carefully transfer the stuffed peppers to serving plates.
Top each stuffed pepper with your choice of garnishes: shredded cheese, a dollop of sour cream, and fresh avocado slices. Serve while warm.
