throwback thursday mexican styleQuinoa Stuffed Peppers

Quinoa Stuffed Peppers: An Easy Mexican Style Meal 

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Mexican Style Quinoa Stuffed Peppers are a fun and delicious way to incorporate more protein into your diet! These peppers have a sweet flavor that is perfect for both adults and children. The ingredients are simple, yet the dish has tons of flavor. This recipe can be made in just 30 minutes, so it’s perfect for any night of the week.  If you are on a diet, the Stuffed Peppadew Peppers is also a great fancy dish to add to your must-try list! Give this recipe a try tonight! 

How to make this Mexican Style Quinoa Stuffed Peppers: 

The flavors of the dish are complex but they all work well together. The spices and cumin give a nice kick to the meal, while the mildness of cheese offsets it nicely and adds creaminess. It is also really healthy because quinoa has more protein than any other grain (making this dish gluten-free), making it an easy go-to for vegetarians or those looking for a healthier alternative to traditional Mexican dishes. 

Quinoa Stuffed Peppers

Ingredients 

  • Bell peppers, the color is up to you. 
  • Quinoa 
  • Black beans 
  • Frozen corn 
  • Cilantro 
  • Lime 
  • Chili powder, cumin, garlic powder 
  • Cheddar, Colby Jack, Monterey Jack or Pepper Jack cheese 
  • Avocado 
  • Greek yogurt 

Step by step Cooking Instructions 

Quinoa Stuffed Peppers recipe

  1. Preheat oven to 350 degrees. Cut the peppers in half, lengthwise and remove seeds with a spoon or knife. Chop cilantro leaves (choose how much you want). Wash quinoa. In pot of boiling water cook quinoa for 15 minutes until fluffy and tender then drain off any excess liquid by placing cooked quinoa on paper towels to absorb moisture. 
  2. In a skillet heat up one tablespoon olive oil over medium high heat. Add onion, bell pepper, corn, black beans and spices; sautee for five minutes before adding cheese to melt it down into the mix as well as lime juice from two limes along with salt and pepper if desired. 
  3. Mix together cooked mashed sweet potato cubes that have been mashed with a fork, the cooked quinoa and this mixture to make the stuffing. 
  4. Fill each pepper half with about one cup of filling before baking for 15 minutes or until cheese has melted fully on top. Garnish as desired with cilantro leaves and slices of lime before serving warm. 

Tips and Tricks 

Tips and Tricks to make this meal: 

Mexican style quinoa stuffed peppers

  • The stuffing for the peppers can be made with a variety of ingredients, but we recommend using corn, black beans, sweet potato cubes (which have been mashed), quinoa along with spices. 
  • If you are not vegetarian or vegan then it is recommended that you use cheese in your filling mixture as well. Some people do prefer to omit the cheese from their dish entirely though depending on what dietary needs they may have so if you don’t need dairy then by all means skip it! Remember that nutritional yeast makes an excellent substitute for Parmesan cheese too if desired. 
  • You will want to cover these up tightly before baking them at 375 degrees Fahrenheit until the pepper halves soften and start to brown. 
  • You can serve them with a variety of toppings, salsa and cheese or guacamole are two popular options but feel free to experiment! 

Conclusion 

It’s time for a delicious and nutritious dish that will have your family begging for seconds. This recipe is not only tasty, but also healthy and easy to make – giving you the best of both worlds! If you want to try it out yourself, be sure to read more on my blog where I share articles about cooking recipes like this one as well as other food topics. 

Jennifer Glover
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