Quinoa Mini Stuffed Peppers
Ingredients
The peppers
-
36
pieces
mini sweet peppers
The filling
-
1
Tbsp
olive oil
-
2
cloves
garlic, minced
-
1
medium
onion, diced
-
1
medium
jalapeno, minced
-
¾
cup
reserved sweet peppers, diced
-
1
cup
vegetable broth
-
1
10 oz can
Rotel tomatoes
-
¾
cup
quinoa
-
1
15 oz can
black beans, drained and rinsed
-
¾
cup
frozen corn
-
1
tsp
chili powder
-
½
tsp
cumin
-
½
tsp
sea salt
-
¼
tsp
black pepper
-
1
handful
cilantro, roughly chopped
-
½
cup
shredded Mexican 4 cheese blend
Instructions
- Preheat the oven to 350°F.
- Slice the mini sweet peppers lengthwise, removing seeds and setting aside.
- Dice the reserved pepper tops to make about ¾ cup and set aside.
- In a large skillet, heat olive oil over medium heat and sauté garlic, onion, jalapeno, and reserved peppers for 2-3 minutes.
- Add vegetable broth and tomatoes, then stir in quinoa, black beans, corn, chili powder, cumin, salt, and pepper.
- Bring the mixture to a boil, then cover and reduce heat, allowing quinoa to simmer for about 20 minutes.
- Once cooked, stir in chopped cilantro and fill the pepper halves with the quinoa mixture.
- Place the stuffed peppers on a baking sheet and bake for 13 minutes.
- Remove from the oven, sprinkle cheese on top, and bake for an additional 2 minutes until cheese is melted.
- Serve and enjoy!
Nutrition Facts (estimated)
Servings
6
Calories
254
Total fat
6.9g
Total carbohydrates
38.6g
Total protein
9.5g
Sodium
0mg
Cholesterol
0mg
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