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Mexican Quinoa Stuffed Peppers

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Have you ever tried to stuff a pepper? If you haven’t, this recipe is perfect for your meatless-Mondays! Not only is this entree vegetarian, gluten-free, and full of protein and fibre, but it is also hearty, filling, and SO flavourful. We suggest enjoying these stuffed peppers with our watermelon and mint salad recipe. The Canada food guide suggests eating plenty of fruits and vegetables, whole-grains, and protein foods, all of which are found in this recipe. Plant-based foods can be excellent sources of protein and other nutrients, often with fewer calories than animal products. Combining plant products together, such as black beans and quinoa, form complete proteins, which means that they contain all nine essential amino acids that humans need. 

Ingredients

Scale

 

  • 1 cup quinoa or rice (thoroughly rinsed and drained)
  • 2 scant cups vegetable stock (you can substitute with  water, but it will be less flavorful)
  • 4 large red, yellow, or orange bell peppers (halved, seeds removed)
  • 1/2 cup salsa (plus more for serving)
  • 1 Tbsp nutritional yeast (optional)
  • 2 tsp cumin powder
  • 1 1/2 tsp chili powder
  • 1 1/2 tsp garlic powder
  • 1 15-ounce can black beans (drained / if unsalted, add 1/4 tsp sea salt per can)
  • 1 cup whole kernel corn (drained)

TOPPINGS optional/recommended

Chipotle Red Salsa (or your favorite salsa)

Instructions

  1. Add quinoa and vegetable stock to a saucepan and bring to a boil over high heat. Once boiling, reduce heat, cover, and simmer until all liquid is absorbed and quinoa is fluffy – about 20 minutes.
  2. Preheat the oven to 375 degrees F (190 C) and lightly grease a 9×13 baking dish or rimmed baking sheet.
  3. Brush halved peppers with a neutral, high heat oil, such as avocado oil or refined coconut oil.
  4. Add cooked quinoa to a large mixing bowl and add remaining ingredients – salsa through corn. Mix to thoroughly combine then taste and adjust seasonings accordingly, adding salt, pepper, or more spices as desired.
  5. Generously stuff halved peppers with quinoa mixture until all peppers are full, then cover the dish with foil.
  6. Bake for 30 minutes covered. Then remove foil, increase heat to 400 degrees F (204 C), and bake for another 15-20 minutes, or until peppers are soft and slightly golden brown. For softer peppers, bake 5-10 minutes more.
  7. Serve with desired toppings (listed above) or as is. Best when fresh, though leftovers keep covered in the refrigerator for 2-3 days. Reheat in a 350-degree F (176 C) oven until warmed through – about 20 minutes.

Nutrition

Find it online: https://nutritionwell.ca/blog/mexican-quinoa-stuffed-peppers/