I’m obsessed with these stuffed peppers! It’s a vegetarian’s dream — filled with flavor and high in protein an oh-so-colorful! The peppers are quite light alone and I like to serve with lightly steamed broccoli that’s seasoned with red pepper flakes, lime juice and a little garlic. It adds to the Mexican flavors of the dish!
Mexican Quinoa Peppers
Serves: 6 • Prep Time: 20 minutes • Cook Time: 50 minutes
Beer Pairing: Negro Modelo
Nutrition per Serving Cal: 278.5 • Fat: 4.7g • Carb: 47.4g • Protein: 13.7g • Fiber: 10.9g • Sugar: 3.4g
- 1 tsp olive oil
- 1/2 white or yellow onion, chopped
- 1 large carrot, diced
- 1/2 tsp oregano
- 1/4 tsp cayenne
- 1/2 tsp cumin
- 3 cloves garlic, minced
- 1 cup quinoa
- 2 cups chicken or vegetable stock, divided
- 1 can black beans, drained and rinsed
- 2 scallions, root ends removed and sliced thinly
- 3/4 cup spinach, roughly chopped
- 1/3 cup tomatoes, diced
- 1/4 cup cilantro, chopped
- 1/4 cup reduced fat feta cheese, crumbled
- 3 large bell peppers
- Preheat oven to 350 degrees.
- In a medium saucepan, heat oil over medium high heat. When hot, add onion and carrot and saute for 5 minutes. Add oregano, cayenne, cumin and garlic and cook for another minute. Add quinoa and 1 1/2 cups stock to the pot. Turn heat to high and bring to a boil. Reduce heat and cook quinoa according to directions.
- Meanwhile, add black beans, scallions, spinach, tomatoes, cilantro and feta to a separate mixing bowl and toss to combine.
- When quinoa is finished cooking, add to the vegetable mixture. Most of the liquid should be evaporated at this point. Toss to combine and season with salt and pepper to taste.
- Cut your peppers in half and scoop out the seeds and membranes with a spoon. Place them skin side down in a baking dish and fill evenly with the quinoa mixture. Pour the remaining 1/2 cup of stock in the bottom of the baking dish and cover with foil.
- Bake for 30 minutes covered. Remove foil and cook for 15 more minutes. Remove from oven and carefully place peppers. Serve with a side of sauteed vegetables and a salad for a filling but light dinner!