These Mexican-Style Quinoa Stuffed Peppers are the perfect healthy family meal that’s naturally gluten-free! These stuffed peppers are bursting with Mexican flavours and packed with veggies and fibre and topped with cheese for a wholesome meal the whole family will love!
Hope you like it!
How to make Throwback Thursday Mexican Style Quinoa Stuffed Peppers
- Bell peppers, the color is up to you.
- Black beans
- Frozen corn
- Chili powder, cumin, garlic powder
- Cheddar, Colby Jack, Monterey Jack or Pepper Jack cheese
- Greek yogurt
Cook quinoa according to directions on package using either water or broth.
Preheat oven to 350 degrees. Place halved bell peppers in a lightly sprayed 9×13” baking dish and set aside.
Rinse and drain black beans, thaw corn, and slice green onions.
In a large mixing bowl, add cooked quinoa and all other ingredients except bell peppers. Stir to combine, and adjust taste if necessary (salt, more seasonings, nutritional yeast).
Preheat oven to 350°F (176°C).