Go Back

Mexican Quinoa Stuffed Peppers

Jacki @figgindelicious
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 4

Ingredients
  

  • 4 peppers cut in half vertically and stem/seeds removed
  • 2/3 cup quinoa dry
  • ¾ cup water or vegetable broth
  • 1 can black beans drained and rinsed
  • 1 14.5 oz can diced tomatoes
  • ½ cup corn frozen or fresh
  • 2-3 cloves garlic minced
  • 1-2 jalepenos minced
  • 1 lime
  • 1 tsp chili powder
  • ½ tsp cumin
  • 1-2 tbsp fresh cilantro
  • 1 cup cheddar cheese optional
  • 1-2 avocado optional, for serving
  • salt/pepper to taste

Instructions
 

  • Preheat oven to 350 degrees.
  • In a large pan, combine quinoa, water, black beans, diced tomatoes, corn, garlic, jalepeno and spices. Bring to a boil, then cover and simmer for 15 minutes (or until quinoa is nice and fluffy). Mix in lime juice and fresh cilantro.
  • In a large pot, boil peppers (after cutting/removing seeds) for 5-7 minutes or until softened.
  • In a 9x13 baking dish, place the peppers side by side in two rows of four. Fill peppers as much as possible with quinoa mixture. Sprinkle cheese on top (optional).
  • Bake for 15 minutes