Mexican Quinoa Stuffed Peppers
I love stuffed peppers. They’re simple to make, there are so many varieties you can put together, and when done right, they can be very healthy!
These Mexican quinoa stuffed peppers are simple, delicious and fun to make!
- 2 Red Bell Peppers
- 1 Cup Cooked Quinoa
- 2 Medium-Large Garlic Clove, Minced
- 1/2 Small Onion, Minced
- 1 Teaspoon Olive Oil
- 1 Cup Chopped Tomatoes
- 1/2 Cup Black Beans, Drained & Rinsed
- 1/2 Cup Corn Kernels (frozen is fine)
- 1/4 Teaspoon Cumin
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Pepper
- Cheddar Cheese
- Chopped Green Onions, Optional
Level of difficulty Easy
Preparation time 15mins
Cooking time 40mins
Cost Average budget
Preheat your oven 350F.
Chop the tops off of your bell peppers, cut them in half, remove the seeds, and rinse well. Set aside.
In a large skillet, heat olive oil over medium heat. Add onion and cook about 5 minutes , until fragrant and translucent. Add garlic, and cook for another 2-3 minutes.
If using frozen corn kernels, add these to the pan and let cook for about 3 minutes. Add the tomatoes and cook for another 5 minutes.
Add the remaining ingredients, except bell peppers.
Scoop the quinoa mixture into your bell pepper halves. Top with low-fat cheese.
Cook for 30 minutes or until peppers are soft.