5-Ingredient Mexican Quinoa Stuffed Peppers
Try this 5-Ingredient Mexican Quinoa Stuffed Peppers recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 45 minutes
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 3 cups cooked quinoa
- 6 medium bell peppers (any color) tops cut off and cores removed
- 1 package morningstar farms chipotle black bean crumbles cooked according to package instructions
- 2 cups (8 ounces) freshly-shredded pepper jack cheese
- 1 cup good-quality salsa (i usedâ a salsa verde with corn
- optional toppings: chopped fresh cilantro diced avocado, extra cheese
- Carbohydrate 23.856 g
- Cholesterol 0 mg
- Fat 2.1504 g
- Fiber 3.13599994659424 g
- Protein 4.928 g
- Saturated Fat 0 g
- Serving Size 1 1 serving (112g)
- Sodium 7.84 mg
- Sugar 20.7200000534058 g
- Trans Fat 2.1504 g
- Calories 134 calories
Preheat oven to 350 degrees F. Arrange the peppers in a 9 x 13-inch baking dish so that the cavity side is facing up. In a large mixing bowl, stir together the cooked black bean crumbles, cooked quinoa, 1 1/2 cups shredded cheese and salsa until combined. Spoon the mixture evenly into the cavities of the six bell peppers. Sprinkle the tops with the remaining 1/2 cup shredded cheese. Bake uncovered for about 25-30 minutes, or until the peppers are cooked and soft and the cheese is all melted. Serve immediately, topped with optional toppings if desired.
