Print

Vegetarian Stuffed Peppers – Mexican-Style

Vegetarian Stuffed Peppers - Mexican-Style
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the vibrant flavors of these Vegetarian Stuffed Peppers – Mexican-Style, a delightful dish perfect for family dinners, potlucks, or meal prep. Each bell pepper is filled with a nutritious blend of quinoa, black beans, and zesty spices that will leave your taste buds dancing. This easy-to-follow recipe allows for customization, so feel free to add your favorite vegetables or adjust the spices to suit your palate. Packed with protein and fiber, these stuffed peppers offer a satisfying and healthy meal option that can be prepared ahead of time for quick weeknight dinners.

Ingredients

Scale
  • 4 bell peppers (seeded and halved)
  • 1/2 cup uncooked quinoa rice blend
  • 1 tablespoon olive oil
  • 1/2 medium yellow onion (chopped)
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon oregano
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cumin
  • 14 oz can black beans (drained and rinsed)
  • 1 1/2 cups crushed tomatoes
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons cilantro (chopped, plus more for garnish)
  • 2 cups grated Monterey Jack cheese (1 cup for filling and 1 cup for topping)

Instructions

  1. Preheat the oven to 400°F. Grease a baking dish with olive oil.
  2. Cut the peppers in half and place them cut side up in the dish.
  3. Cook the quinoa rice blend according to package directions.
  4. In a skillet over medium heat, sauté chopped onions in olive oil until softened.
  5. Add chili powder, garlic powder, onion powder, oregano, paprika, and cumin; sauté for an additional minute.
  6. Stir in black beans, crushed tomatoes, salt, and pepper; cook for about 5 minutes.
  7. Fold in the cooked quinoa until well combined.
  8. Mix in 1 cup of cheese and chopped cilantro.
  9. Fill each pepper with the mixture and top with remaining cheese.
  10. Cover with foil and bake for 30-40 minutes; uncover during the last 10 minutes to brown the cheese.
  11. Garnish with cilantro before serving warm.

Nutrition

Find it online: https://cookingwithmia.com/vegetarian-stuffed-peppers-mexican-style/

save me