Description
Indulge in these vibrant Vegetarian Stuffed Peppers – Mexican-Style, a delightful fusion of flavors that will transport your taste buds straight to Mexico. Bursting with wholesome ingredients like quinoa, black beans, and a medley of spices, this dish is perfect for any occasion—be it a cozy weeknight dinner or a festive gathering. The colorful bell peppers not only enhance the visual appeal but also provide essential nutrients, making this meal both satisfying and nutritious. For those seeking a vegan option, simply omit the cheese without sacrificing flavor. This recipe is easy to make, customizable, and ideal for meal prep!
Ingredients
Scale
- 4 bell peppers (halved)
- 1/2 cup uncooked quinoa rice blend
- 1 tablespoon olive oil
- 1/2 medium yellow onion (chopped)
- 1/4 teaspoon chilli powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon oregano
- 1/4 teaspoon paprika
- 1/4 teaspoon cumin
- 14 oz can black beans
- 1 1/2 cups crushed tomatoes
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons cilantro (chopped, plus more for garnish)
- 2 cups grated Monterey Jack cheese (1 cup for filling and 1 cup for topping)
Instructions
- Preheat oven to 400 F and grease a baking dish.
- Halve the bell peppers and place them cut side up in the dish.
- Cook quinoa according to package instructions.
- In a skillet, sauté onion in olive oil until softened.
- Stir in spices and cook for an additional minute.
- Add black beans and tomatoes; cook for 5 minutes.
- Mix in cooked quinoa and cheese (if using).
- Fill each pepper half with the mixture and top with more cheese.
- Cover with foil and bake for 30-40 minutes; remove foil to bake an additional 10-15 minutes until golden.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper (200g)
- Calories: 320
- Sugar: 6g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 30mg