**Indulge in a culinary journey to Mexico with this collection of tantalizing stuffed bell pepper recipes, featuring the ancient grain quinoa as the star ingredient. Embark on a flavor-filled adventure as we explore a variety of delectable fillings, each bursting with the vibrant essence of Mexican cuisine. From the classic combination of black beans and corn to the smoky heat of chipotle peppers, these recipes promise an explosion of flavors that will transport your taste buds to the heart of Mexico. Vegetarian and vegan options are included, ensuring everyone can savor the delights of these stuffed bell peppers. Let your taste buds fiesta as you explore this curated selection of culinary creations, each offering a unique twist on this beloved dish.**
**1. Classic Black Bean and Corn Quinoa Stuffed Bell Peppers:** A timeless combination of black beans, corn, and quinoa forms the base of this classic recipe. The filling is seasoned with a blend of chili powder, cumin, and oregano, creating a harmonious balance of flavors. Topped with a layer of melted cheese, these bell peppers offer a satisfying and comforting meal.
**2. Chipotle Quinoa Stuffed Bell Peppers:** For those who love a bit of heat, this recipe incorporates the smoky and spicy flavors of chipotle peppers. The filling features a combination of quinoa, black beans, and corn, infused with the rich taste of chipotle peppers. Topped with a dollop of sour cream and a sprinkle of cilantro, these bell peppers pack a flavorful punch.
**3. Vegetarian Quinoa Stuffed Bell Peppers:** This recipe caters to vegetarians and vegans, offering a delicious and nutritious alternative. Quinoa, bell peppers, and an array of vegetables, including zucchini, carrots, and spinach, are combined in a flavorful filling. A tangy tomato sauce adds a layer of depth and richness, making this dish a vibrant and satisfying meal.
**4. Vegan Quinoa Stuffed Bell Peppers:** This vegan variation of the classic stuffed bell peppers is packed with plant-based goodness. Quinoa, lentils, and vegetables are seasoned with a blend of spices and herbs, creating a hearty and flavorful filling. Topped with a cashew cream sauce, these bell peppers offer a creamy and satisfying vegan experience.
**5. Quinoa and Ground Beef Stuffed Bell Peppers:** For those who prefer a meat-based filling, this recipe combines quinoa and ground beef to create a savory and satisfying meal. The filling is seasoned with a blend of traditional Mexican spices, resulting in a flavorful and aromatic dish. Topped with a layer of melted cheese, these bell peppers offer a classic and comforting combination of flavors.
**6. Quinoa and Chicken Stuffed Bell Peppers:** This recipe combines the goodness of quinoa with tender chicken, creating a protein-packed and flavorful meal. The filling features a combination of quinoa, chicken, and vegetables, seasoned with a blend of Mexican spices. Topped with a layer of melted cheese, these bell peppers offer a hearty and satisfying dish.
MEXICAN QUINOA STUFFED PEPPERS
These delectable Mexican Quinoa Stuffed Peppers are a hearty, plant-based entree that is easy to make, packed with flavor and doubles as a great meal-prep option as well!
Provided by Alyssa
Categories Entree
Time 50m
Number Of Ingredients 15
Steps:
- Preheat the oven to 350ºF.
- In a large mixing bowl, stir together quinoa, black beans, corn, tomatoes, onion and cilantro. Squeeze lime juice over the quinoa mixture and season with spices. Stir to combine.
- Cut a circle around the tops of the peppers, and using the stem, pull out the seeds. Remove any remaining seeds and white parts with your fingers.
- Stuff each pepper with the quinoa mixture and transfer to a baking dish. Add a splash of water to the dish (about 1/8" high) and bake on the center rack for 40 minutes. Remove and serve immediately with avocado, sour cream and cilantro!
Nutrition Facts : Calories 312 kcal, Carbohydrate 46 g, Protein 11 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 10 mg, Sodium 301 mg, Fiber 14 g, Sugar 10 g, ServingSize 1 serving
QUINOA STUFFED PEPPERS
These Quinoa Stuffed Peppers with turkey and Mexican flavors are a 30 minute dinner and perfect for meal prep! Try it with homemade salsa for a quick and healthy meal!
Provided by Nicole Triebe
Categories Dinner
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 F.
- Cook quinoa according to package directions, cool and set aside.
- In a skillet over medium heat, add 2 tablespoons of olive oil and cook the turkey until browned. Add tomato sauce and taco seasoning and mix to combine. Turn off heat.
- While the turkey is cooking, set bell peppers in a steamer and fill pan with 1″ of water. Steam bell peppers for 5 minutes. Set aside.
- In a large bowl, combine quinoa, black beans, corn, cilantro and turkey.
- Combine cooked quinoa, black beans, corn, cilantro and turkey and toss to combine.
- In an oven safe baking dish, place steamed bell peppers cut side up and fill the cavity with quinoa turkey mixture.
- Top with shredded cheese and bake for 10-15 minutes or until heated through.
- Serve with sliced avocado, guacamole or salsa!
Nutrition Facts : ServingSize 1 pepper half, Calories 267 calories, Fat 5 g, Carbohydrate 40 g, Fiber 9 g, Protein 18 g
MEXICAN QUINOA STUFFED BELL PEPPERS
Make and share this Mexican Quinoa Stuffed Bell Peppers recipe from Food.com.
Provided by Lakerdog2
Categories Lunch/Snacks
Time 50m
Yield 4 peppers, 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook bell peppers in boiling water for 3-4 minutes to soften a little. (I did this because I was short on time and wanted to decrease baking time. You can of course, skip this and just stuff the raw peppers, then bake.).
- Cook Quinoa in chicken broth, NOT water!
- In a saucepan, sautee onions, garlic and chopped bell pepper tops.
- Add rest of ingredients and cook until warmed through.
- Fluff quinoa when it's done and add to saucepan with everything else.
- Stuff peppers with the mix.
- Bake at 350 for 15-20 minutes depending on the size of your peppers and how much they cooked when they were pre-boiled. They should take no more than 15 minutes for smaller peppers. If you stuffed the peppers raw, they will need to bake for 30-40 minutes. Put a few tablespoons of water in the bottom of the dish too.).
- NOTE: I wanted to add olives, but had none, so those would be good too. Some cheddar cheese would be great too.
Nutrition Facts : Calories 335.4, Fat 4.1, SaturatedFat 0.6, Sodium 73.3, Carbohydrate 62.7, Fiber 14.1, Sugar 7.6, Protein 16
QUINOA STUFFED BELL PEPPERS
Another from my first box of Quinoa - posting for safe keeping - haven't made this one yet. When I do I'll probably make the salsa myself rather than use jarred.
Provided by Pink Princess
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat oven to 325 degrees.
- Cook quinoa as per packet.
- Steam peppers until soft but not limp.
- In a large skillet, saute the onion and mushrooms in butter.
- Add the diced tomatos (reserving the juice).
- Add the crushed garlic and salsa.
- Cook over medium heat for 10 minutes.
- Add the sherry and simmer 10 more minutes.
- Fold in quinoa.
- Place peppers in baking dish and fill with quinoa mixture (half the mixture will be used up).
- Thin remainder with reerved juice and pou around peppers.
- Sprinkle shredded mozzarella over peppers and bake in 325 degree oven for 30-35 minutes.
Nutrition Facts : Calories 361.2, Fat 9.3, SaturatedFat 4.2, Cholesterol 15.3, Sodium 632.3, Carbohydrate 56.7, Fiber 10.2, Sugar 14.5, Protein 12.4
BEEF AND QUINOA STUFFED BELL PEPPERS
I made this recipe for a challenge in the Culinary Quest. Since I had quinoa to use up and wasn't sure what I was going to use it for, I decided to pretend it was rice. I used two other recipes to make this. The first being Recipe #16399 by dibs. Then prepared it like Debbwl suggested... Recipe #415970. I hope you enjoy this dish. *Note: Prep and Cook times do not include toasting of quinoa or resting times.
Provided by rosie316
Categories Low Cholesterol
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring 2 cups water to a boil in 2 quart sauce pan, add toasted quinoa.
- Return to a boil and cook over medium heat for 12-15 minutes until water is absorbed.
- Remove from heat, fluff with fork, cover and let sit 15 minutes.
- Pre-heat oven to 350* F.
- Heat olive oil in skillet over med heat and add diced onion. Saute approx 3 minutes.
- Add ground beef to skillet and cook until browned.
- Meanwhile, cut tops off bell peppers (reserving tops), remove seeds and membranes.
- When beef is browned, add the oregano, basil, salt, pepper and 1/2 can of tomato sauce. Mix well and gently add in cooked quinoa. Heat 1 minute.
- Pour and spread remaining tomato sauce into the bottom of an 8x8 casserole dish.
- Stuff meat and quinoa mixture into bell peppers, loosely add tops and place in dish.
- Bake uncovered for approx 30 minutes, or until peppers are tender. Remove from oven and let rest 10 minutes.
- Serve and enjoy!
Nutrition Facts : Calories 354.1, Fat 13.8, SaturatedFat 4, Cholesterol 38.6, Sodium 754.2, Carbohydrate 40.1, Fiber 7, Sugar 8, Protein 19.2
Tips:
- For a vegetarian version, use vegetable broth instead of chicken broth.
- If you don't have quinoa on hand, you can substitute rice or another grain.
- To save time, you can use pre-cooked quinoa.
- If you like spicy food, add a diced jalapeño pepper to the quinoa mixture.
- For a cheesy flavor, sprinkle shredded cheese on top of the bell peppers before baking.
- Serve the bell peppers with a dollop of sour cream or guacamole.
Conclusion:
Mexican quinoa stuffed bell peppers are a delicious and healthy meal that is perfect for a weeknight dinner. They are easy to make and can be tailored to your own dietary preferences. With their vibrant flavors and textures, these bell peppers are sure to be a hit with your family and friends. So next time you are looking for a new and exciting recipe, give these Mexican quinoa stuffed bell peppers a try!
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