Mexican Quinoa Stuffed Bell Peppers
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 cup uncooked quinoa
- 1 can black beans drained
- 4 green bell peppers tops cut off
- 1/4-1/2 red onion diced
- 1 -2 minced garlic clove depending on how much you like
- 3 tablespoons diced green peppers (chop up the tops of the be
- 1 can diced petite tomatoes drained well
- 1/8 cup salsa
- 3/4 cup corn
- 1/8 cup fresh cilantro i use alot (use more or less depending on how much you like it.
- Carbohydrate 63.2773497863896 g
- Cholesterol 0 mg
- Fat 4.4207913558494 g
- Fiber 12.7892974847891 g
- Protein 15.927224375523 g
- Saturated Fat 0.625713666134426 g
- Serving Size 1 1 peppers, 4 serving(s) (278g)
- Sodium 62.913222458844 mg
- Sugar 50.4880523016006 g
- Trans Fat 0.433407232440411 g
- Calories 346 calories
Cook bell peppers in boiling water for 3-4 minutes to soften a little. (I did this because I was short on time and wanted to decrease baking time. You can of course, skip this and just stuff the raw peppers, then bake.).Cook Quinoa in chicken broth, NOT water!In a saucepan, sautee onions, garlic and chopped bell pepper tops.Add rest of ingredients and cook until warmed through.Fluff quinoa when it's done and add to saucepan with everything else.Stuff peppers with the mix.Bake at 350 for 15-20 minutes depending on the size of your peppers and how much they cooked when they were pre-boiled. They should take no more than 15 minutes for smaller peppers. If you stuffed the peppers raw, they will need to bake for 30-40 minutes. Put a few tablespoons of water in the bottom of the dish too.).NOTE: I wanted to add olives, but had none, so those would be good too. Some cheddar cheese would be great too.
