Hey everyone, it’s Louise, welcome to our recipe site. Today, we’re going to make a special dish, quinoa stuffed peppers. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Fill bell peppers with quinoa-vegetable mixture. Place peppers in prepared baking dish. Stir black beans and spinach into quinoa mixture, adding reserved tomato juice if mixture is dry.
Quinoa stuffed peppers is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. They are fine and they look wonderful. Quinoa stuffed peppers is something which I’ve loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can have quinoa stuffed peppers using 9 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Quinoa stuffed peppers:
- Prepare 1/2 cup dry quinoa
- Take 1 cup water
- Make ready 1 can rotel
- Prepare 1/2 cup corn
- Make ready 1 can black beans, rinsed
- Prepare 2 cup bag of shredded cheese
- Take 4 bell peppers
- Make ready 4 tbs taco seasoning or 1 packet
- Take Optional: cilantro, queso fresco crumbled cheese
Cool and chill for a make-ahead meal. In a large bowl, combine quinoa, green chiles, corn, beans, tomatoes, cheeses, cilantro, cumin, garlic, onion and chili powder, salt and pepper, to taste. Spoon the filling into each bell pepper cavity. Heat a medium saucepan over medium heat.
Steps to make Quinoa stuffed peppers:
- Cut tops off peppers, remove seeds. In a large pot bring water to a boil, cook peppers 10 minutes or until tender. Remove peppers from water and set aside.
- Boil 1 cup water, stir in 1/2 cup quinoa, reduce heat to a simmer, cover and cook 10-15 minutes. Add 4 tbs or 1 packet taco seasoning, stir. Transfer to bowl
- Mix quinoa, black beans, corn, rotel, and cheese, then stuff mixture into peppers
- Bake on 350° for 20 minutes. Top with cheese cook 1 more minute or until cheese is melted.
- If using a convection oven bake on 300° for 15 minutes. Top with cheese, cook until cheese is melted.
Mexican Quinoa Stuffed Peppers These delectable Mexican Quinoa Stuffed Peppers are a hearty, plant-based entree that is easy to make, packed with flavor and doubles as a great meal-prep option as well! Spoon the mixture evenly into the cavities of the six bell peppers. While the peppers are baking, begin cooking the quinoa. Add olive oil to a medium-sized pot or dutch oven with a lid. Cover the stuffed peppers with foil.
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