Mexican quinoa stuffed peppers
These colorful peppers are stuffed with a zesty Mexican-inspired quinoa filling for a wholesome, flavorful meal.
Servings
4
Prep Time
20 min
Cook Time
60 min
Ingredients
4
large bell peppers, halved with seeds and ribs removed
3/4 cup
dry quinoa
15-ounce can
black beans, drained and rinsed
1 cup
corn
2
green onions, sliced
2/3 cup
low sodium salsa
2 tablespoons
nutritional yeast
1 teaspoon
cumin
1 teaspoon
paprika
1 teaspoon
chili powder, optional
Directions
- Preheat oven to 350 degrees F.
- Cook quinoa according to package directions using low sodium vegetable broth.
- In a large bowl, mix together quinoa, beans, corn, onions, salsa, nutritional yeast, cumin, paprika, and optional chili powder.
- Place peppers in a greased 9”x13” baking dish and stuff with filling. Lightly press down.
- Cover with tin foil and bake for 35 minutes. Remove tin foil and bake for an additional 5-10 minutes.
Nutrition Information
| Calories | 330 |
| Fat | 4 g |
| Sodium | 220 mg |
| Carbs | 64 g |
| Fiber | 14 g |
| Protein | 15 g |