Vegetarian Stuffed Peppers – Mexican-Style
If you’re craving a deliciously comforting meal that’s both nutritious and visually appealing, look no further than these Vegetarian Stuffed Peppers – Mexican-Style. Bursting with flavor from a savory filling of quinoa, black beans, and spices, these stuffed peppers are perfect for busy weeknights or gatherings with friends. They’re not only easy to prepare but also customizable to fit your taste preferences. Serve them up for a colorful addition to your dinner table that the whole family will love!
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 4 bell peppers (seeded and halved lengthwise)
- 1/2 cup uncooked quinoa rice blend
- 1 tablespoon olive oil
- 1/2 medium yellow onion (chopped)
- 14 oz can black beans (drained and rinsed)
- 1 1/2 cups crushed or strained tomatoes
- 2 cups grated Monterey Jack cheese (divided)
- Spices: chili powder, garlic powder, onion powder, oregano, paprika, cumin
- Fresh cilantro (for garnish)
Instructions
- Preheat your oven to 400°F.
- Cut bell peppers in half and remove seeds. Place cut side up in a greased baking dish.
- Cook quinoa rice blend according to package instructions.
- In a skillet, heat olive oil over medium heat and sauté onions until soft.
- Add spices and cook for an additional minute until fragrant.
- Stir in black beans, tomatoes, salt, and pepper; cook for about 5 minutes.
- Mix in the cooked quinoa and fold in one cup of cheese along with cilantro.
- Fill each pepper half generously with the mixture and top with remaining cheese.
- Cover with foil and bake for 30-40 minutes until tender; uncover for the last 10 minutes to melt cheese.
Nutrition
- Serving Size: 1 stuffed pepper (290g)
- Calories: 420
- Sugar: 6g
- Sodium: 590mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 12g
- Protein: 18g
- Cholesterol: 40mg