Tex Mex Quinoa Stuffed Peppers

11 Jan
Tex Mex Quinoa Stuffed Peppers

Tex Mex Quinoa Stuffed Peppers

Tex Mex Quinoa Stuffed Peppers are this simple man`s plan to healthier eating today. With the start of the new year & the end of a very gluttonous holiday season I`m making a concerted effort to bring more vegetarian options to my life. I`ll admit, I`m a pretty hardcore carnivore so sometimes the idea of no meat (especially at dinner) is a tough one. Now, that being said, these stuffed peppers were so flavorful, satisfying & filling I was left wanting for nothing. These served as a main course but could easily be adapted for a pretty awesome side dish as well. Let`s get started.

Here`s what you`ll need for your Tex Mex Quinoa Stuffed Peppers :
Bell Peppers-4, tops cut off, seeds & membranes removed. For a side dish you might cut them in half lengthwise.
Quinoa- 1 cup well rinsed
Vegetable Stock, Water or Chicken Stock-2 cups
Chile Powder-2 teaspoons
Cumin-1 teaspoon
Smoked Paprika-1 teaspoon
Cayenne Pepper-1/2 teaspoon
Salt-1 teaspoon
Black Beans-1 15oz can drained & rinsed or 1 cup
Corn- 1 15oz can drained or 1 cup
Zucchini- 1 cup diced
Greens- Arugula, spinach, chard, really anything you have or like. 1 cup chopped.
Pickled Jalapeños-2 tablespoons chopped
Cheese-1 cup grated. I used cheddar because that`s what I had. Use whatever you like.
Salsa- optional
Greek Yogurt or Sour Cream-optionalPretty aren’t they. I happen to be using Red & Yellow Bells but Green or Orange would be perfect as well. Start the quinoa. Rinse thoroughly in a fine mesh strainer until the water runs clear. Bring the stock or water & spices to a boil in a medium sauce pan. Add the quinoa, stir, cover & reduce to a simmer. Cook for about 20 minutes or until the liquid has been absorbed.Cut the tops off of your peppers & remove the seeds & membranes.

Line a tray with foil, sprinkle a little S & P inside the peppers & bake about 10 minutes at 350 degrees.

While the peppers are cooking prep your veggies. Don`t feel limited to what I`m using. Add other vegetables into the mix. It`s a super versatile base recipe & also gives you the chance to clean out those odds & ends vegetables in the fridge.

Add the cooked quinoa to a mixing bowl.

Add the veggies.

Give it a good stir to combine.

Add 1/2 the cheese & stir again.

Spoon the quinoa mix into your peppers.

Top each pepper with a little of the leftover cheese.

Bake at 350 degrees for 25-30 minutes.

These look so good!

Plate & garnish with a little of your favorite salsa & Greek yogurt or sour cream. Enjoy your Tex Mex Quinoa Stuffed Peppers.

Tex Mex Quinoa Stuffed Bell Peppers

Tex Mex Quinoa Stuffed Bell Peppers

Ingredients

  • Bell Peppers-4, tops cut off, seeds & membranes removed. For a side dish you might cut them in half lengthwise.
  • Quinoa- 1 cup well rinsed
  • Vegetable Stock, Water or Chicken Stock-2 cups
  • Chile Powder-2 teaspoons
  • Cumin-1 teaspoon
  • Smoked Paprika-1 teaspoon
  • Cayenne Pepper-1/2 teaspoon
  • Salt-1 teaspoon
  • Black Beans-1 15oz can drained & rinsed or 1 cup
  • Corn- 1 15oz can drained or 1 cup
  • Zucchini- 1 cup diced
  • Greens- Arugula, spinach, chard, really anything you have or like. 1 cup chopped.
  • Pickled Jalapeños-2 tablespoons chopped
  • Cheese-1 cup grated. I used cheddar because that`s what I had. Use whatever you like.
  • Salsa- optional
  • Greek Yogurt or Sour Cream-optional

Instructions

  1. Start the quinoa. Rinse thoroughly in a fine mesh strainer until the water runs clear. Bring the stock or water & spices to a boil in a medium sauce pan. Add the quinoa, stir, cover & reduce to a simmer. Cook for about 20 minutes or until the liquid has been absorbed.
  2. Cut the tops off of your peppers & remove the seeds & membranes.
  3. Line a tray with foil, sprinkle a little S & P inside the peppers & bake about 10 minutes at 350 degrees.
  4. While the peppers are cooking prep your veggies. Don`t feel limited to what I`m using. Add other vegetables into the mix. It`s a super versatile base recipe & also gives you the chance to clean out those odds & ends vegetables in the fridge.
  5. Add the cooked quinoa to a mixing bowl.
  6. Add the veggies. Give it a good stir to combine.
  7. Add 1/2 the cheese & stir again.
  8. Spoon the quinoa mix into your peppers.
  9. Top each pepper with a little of the leftover cheese.
  10. Bake at 350 degrees for 25-30 minutes.
  11. Plate & garnish with a little of your favorite salsa & Greek yogurt or sour cream. Enjoy your Tex Mex Quinoa Stuffed Bell Peppers.
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