Description
Indulge in the vibrant flavors of these Vegetarian Stuffed Peppers – Mexican-Style, a dish that beautifully combines nutrition and taste. Bursting with wholesome ingredients like quinoa and black beans, these colorful peppers are seasoned with zesty spices for a delightful culinary experience. Whether you’re preparing a quick weeknight dinner or a festive gathering, this recipe is incredibly versatile. You can easily customize it to fit your dietary needs by omitting cheese for a vegan option. Not only are they visually appealing, but they also make excellent leftovers, perfect for meal prep throughout the week.
Ingredients
Scale
- 4 bell peppers (red, yellow, or green)
- 1/2 cup uncooked quinoa rice blend
- 1 tablespoon olive oil
- 1/2 medium yellow onion (chopped)
- 14 oz can black beans (drained and rinsed)
- 1 1/2 cups crushed or strained tomatoes
- 2 cups grated Monterey Jack cheese (optional for vegan version)
- Assorted spices (chili powder, garlic powder, oregano, cumin)
Instructions
- Preheat the oven to 400°F (200°C) and grease a baking dish.
- Halve the bell peppers lengthwise and remove seeds.
- Cook quinoa rice blend according to package instructions.
- Sauté chopped onion in olive oil until softened, then add spices and cook for an additional minute.
- Stir in black beans, tomatoes, salt, and pepper; cook for five minutes.
- Mix in cooked quinoa and half the cheese (if using).
- Fill each pepper half with the mixture, topping with remaining cheese.
- Bake covered for 30-40 minutes; uncover and bake until cheese is bubbly.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper (230g)
- Calories: 320
- Sugar: 6g
- Sodium: 670mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 20mg