Vegetarian Mexican Stuffed Peppers
Vegetarian Mexican Stuffed Peppers recipe is the perfect satisfying dinner during the busy weekdays, especially being a hearty and healthy one.
- 3 bell pepper different color
- 1 ½ cups quinoa
- 1 cup boiled beans
- 1 cup corn canned
- 3 garlic cloves
- 3 shallots or 1 medium onion
- ½ enchilada sauce or tomato sauce
- 1 tsp taco seasoning
- 1 tsp dried oregano
- salt and pepper
- 1 cup shredded cheddar
- 3 tsp olive oil
- cilantro to garnish
Grab 3 colorful fresh bell peppers clean and slice them in half lengthwise. Remove seeds and ribs. Arrange the pepper halves cut-side up on a baking sheet lined with parchment paper and drizzle with olive oil. Set aside.
In a large mixing bowl combine 1 ½ cup of quinoa, sauteed onion and garlic, 1 cup of beans, 1 cup of corn, ½ cup of enchilada sauce (or tomato sauce), and spices. Season with salt and pepper to taste. Stir well ingredients to fully combine
Then evenly spoon the quinoa & vegetable filling into the pepper halves and top generously with cedar cheese.
Bake in preheated oven to 400 ºF for about 30 minutes.
Serve Vegetarian Mexican Stuffed Peppers topped with some sour cream, fresh cilantro/parsley, lime, and extra salsa if desired.
Calories: 307kcal | Carbohydrates: 39g | Protein: 13g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 126mg | Potassium: 487mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2119IU | Vitamin C: 79mg | Calcium: 167mg | Iron: 3mg