Mexican Quinoa Stuffed Peppers
These vegetarian Mexican Quinoa Stuffed Peppers are filled with quinoa, black beans, corn and a blend of Mexican spices.
Servings: 4 servings
Ingredients
Stuffed Peppers
- 4 bell peppers, halved and seeds removed
- 3 cups cooked quinoa
- 15 ounces black beans, rinsed and drained
- 1/2 cup frozen corn, defrosted
- 2 tablespoons chopped cilantro
- 2 tablespoons fresh lime juice
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- Kosher salt and fresh ground black pepper to taste
- 1 cup shredded cheddar cheese or cheese of choice
Avocado Sauce
- 1/2 of an avocado peeled and roughly chopped
- 1/4 cup plain Greek yogurt
- 2 tablespoons fresh lime juice
- 2 tablespoons chopped cilantro
- Kosher salt and fresh ground black pepper to taste
Instructions
- Preheat oven to 400° F. and line a baking sheet with foil. Spray with cooking spray and place the halved peppers on it cut side up. Sprinkle with salt and pepper and place in the oven to bake for 15 minutes.
- In a large bowl combine the remaining stuffed pepper ingredients, minus the cheese, and stir together until combined. Taste for seasoning.
- Remove the peppers from the oven and divide the filling evenly into each pepper half. Bake for another 15-20 minutes or until the peppers have cooked to your liking. Remove from the oven, top with shredded cheese and bake another 5 minutes or until the cheese is melted.
- While the peppers finish cooking make the avocado sauce. In a blender or food processor add all of the ingredients and blend until smooth. Add water a tablespoon at a time to loosen in until desired consistency is reached. Taste for seasoning.
- Serve the stuffed peppers with the avocado sauce on the side or drizzled on top.
Nutrition
Calories: 453kcal | Carbohydrates: 66g | Protein: 24g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Cholesterol: 17mg | Sodium: 538mg | Fiber: 15g | Sugar: 8g