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
Smoked Paprika-1 teaspoon
Cayenne Pepper-1/2 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.
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.