Mexican Stuffed Peppers

If you haven’t checked out the Quinoa Black Bean Salad, I highly recommend you go and check that out now!  Go… I’ll wait… Now that you’re back, wasn’t that tasty?  The quinoa black bean salad was a dish so nice, we made it twice.

Daytime: This Quinoa Black Bean Salad is light and refreshing.  Served cold and with a hint of tang, this is the PERFECT summer salad.  Think Cinco de Mayo, Memorial Day, Fourth of July…

Nighttime: Completely redesigned, the Mexican Stuffed Peppers transformed a once light and airy dish into a warm, cozy, nighttime meal. Get whisked away by the baked pepper aroma circling in the dining room air. Circle ‘round the dinner table to enjoy this hearty dinner. We believed the flavor transformed so much during the cooking process, that we actually created a Cilantro Lime Dressing to drizzle on top and add a little kick.  Complete this meal with a Mexican Chopped Salad or a dollop of Vegan Sour Cream and you have yourself a family feast!

 

Mexican Stuffed Peppers

Prep time: Cook time: Total time:
Serves: 8 pepper halves
Completely redesigned, the Mexican Stuffed Peppers transformed a once light and airy dish into a warm, cozy, nighttime meal. Get whisked away by the baked pepper aroma circling in the dining room air. Circle ‘round the dinner table to enjoy this hearty dinner.

Ingredients

  • 4 bell peppers (any color), sliced in half long ways & seeds removed
  • 1 cup quinoa, uncooked (yields approx. 4 cups cooked)
  • ½ cup red onion, diced
  • 1 (15 oz.) can black beans, drained & rinsed
  • ½ cup corn, canned, drained & rinsed (can add more if desired)
  • 1 tomato, seeded & diced
  • 1 (4 oz.) can diced green chiles (do not drain)
  • 2 tablespoons lime juice
  • ¼ cup fresh cilantro, diced finely
  • Salt and pepper (according to taste – approx. ¼ teaspoon each)

Instructions

  1. Bring 2 cups of water to a boil. Add quinoa to boiling water, cover, reduce heat to low and simmer for 15 minutes. Do not open the lid during this time.
  2. While quinoa is cooking, preheat oven to 375 degrees and prepare the remaining ingredients. Slice peppers in half (long ways) and remove seeds. Place halves (open side up) in a large baking pan and set aside.
  3. In a large mixing bowl, combine the remaining ingredients: onion, beans, corn, tomato, chiles, lime juice, cilantro, salt and pepper.
  4. Once quinoa is cooked, fluff quinoa with fork and add to mixing bowl. Mix all ingredients together and fill peppers.
  5. Cover baking tray with tin foil and bake at 375 degrees for 30 minutes. Then, remove tin foil and cook an additional 5-10 minutes. Serve immediately. Consider topping with Cilantro Lime Dressing (link below). Leftovers can be stored in the fridge in an airtight container for up to 5 days.

Notes

This recipe makes A LOT of food. Consider using half of the filling to make 4 servings of Mexican Stuffed Peppers (2 peppers) and the other half to be eaten as the Quinoa Black Bean Salad. Also, consider making Mexican Lettuce Wraps with the Quinoa Black Bean Salad and topping it with a Cilantro Lime Dressing.

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