Mexican Quinoa Stuffed Bell Peppers Recipes

MEXICAN STUFFED PEPPERS WITH QUINOA

Steps:

• Combine water, quinoa, cilantro, chili powder, cumin, garlic pepper, and salt in a saucepan and bring to a boil. Cook until water is absorbed, about 20 minutes.
• Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Set aside to cool slightly.
• Preheat the oven to 450 degrees F (230 degrees C).
• Rub coconut oil on the outside of the bell pepper halves. Place 1/4 slice of pepper Jack cheese inside each bell pepper half.
• Add cooked beef, beans, and salsa to the saucepan with the cooked quinoa and stir thoroughly. Fill each bell pepper half with beef mixture and place on a baking sheet.
• Bake in the preheated oven for about 30 minutes. Remove from the oven and place a 1/4 slice of pepper Jack cheese over each pepper. Return to the hot oven and bake until cheese is melted, about 5 minutes more.

MEXICAN QUINOA STUFFED PEPPERS

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!

QUINOA STUFFED BELL PEPPERS

Steps:

• Preheat oven to 350 degrees F. Line a 9×13 baking dish with parchment paper. In a large bowl, combine quinoa, green chiles, corn, beans, tomatoes, cheeses, cilantro, cumin, garlic, onion and chili powder, salt and pepper, to taste. Spoon the filling into each bell pepper cavity. Place on prepared baking dish, cavity side up, and bake until the peppers are tender and the filling is heated through, about 25-30 minutes. Serve immediately.

STUFFED MEXICAN PEPPERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Place the ground beef into a skillet over medium heat, and brown the meat, breaking it apart into crumbles as it cooks, about 8 minutes. Drain excess fat. Stir in the taco seasoning, water, chili powder, cooked rice, salt, garlic salt, black pepper, and 1 can of tomato sauce; mix until thoroughly combined. Bring to a boil, reduce heat to low, and simmer 20 minutes.
• Meanwhile, cut the bell peppers in half lengthwise, and remove stems, membranes, cores, and seeds. Place a steamer insert into a large saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Place the peppers into the steamer insert, cover the pan, and steam until just tender, 3 to 5 minutes.
• Place the steamed peppers into the prepared baking dish, and fill lightly with the meat filling. Press 1 cube of Colby-Jack cheese into the center of the filling in each pepper, and spoon the remaining can of tomato sauce over the peppers. Cover the dish with aluminum foil.
• Bake in the preheated oven until the peppers are tender and the filling is hot, 25 to 30 minutes.

QUINOA STUFFED BELL PEPPERS

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.

HEALTHY TURKEY AND QUINOA MEXICAN STUFFED PEPPERS

Steps:

• Preheat oven to 350 degrees.Meanwhile, add oil to a large skillet. Add in ground turkey and saute until fully cooked and no longer pink, 4-5 minutes.
• Add in onion and cook for 2-3 minutes. Toss in garlic and cook for an additional minute.
• Stir in tomatoes, chicken broth, corn, beans, cumin, chili powder, paprika, pepper and salt. Bring to a simmer. Cook for 2-3 minutes until slightly thickened.
• Take off the heat and stir in cooked quinoa, lime juice and cilantro.
• Stuff peppers with the filling and place in a 9 x 13 pan. Cover with aluminum foil. Bake for 20-25 or until the peppers are tender and the filling is hot.Serve immediately and enjoy!

QUINOA STUFFED PEPPERS

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!