The cooking time for stuffed peppers is reduced in this recipe by halving and pre-cooking the sweet peppers. This hearty vegetarian entrée can be spiced up by adding diced fresh jalapeño.
Mexican Stuffed Peppers with Quinoa, Beans and Corn
- 2 large sweet peppers (red, orange or yellow)
- 1/3 cup quinoa
- 1 Tbsp canola oil
- 1/2 cup diced onion
- 1 tsp cumin
- 3/4 cup frozen corn, thawed
- 1/2 cup canned black beans, drained and rinsed
- 1/4 cup red peppers, chopped
- 1 Tbsp finely chopped cilantro or parsley
- 1/4 cup reduced fat Tex-Mex shredded cheese, divided
- Preheat oven to 400°F (200°C).
- Halve peppers lengthwise through stems; remove seeds and ribs. Boil peppers in large pot of boiling water 4 to 5 minutes or until tender. Drain well. Set aside on plate.
- Combine quinoa and 2/3 cup (150 mL) water in small saucepan. Bring to boil; cover and cook 10 minutes or until water is absorbed. Fluff with fork.
- In large non-stick skillet; heat canola oil over medium heat. Add onion and cumin; cook 3 minutes.
- In large bowl, combine onion, quinoa, corn, black beans, red peppers and cilantro. Stir in half of the cheese. Fill pepper halves with quinoa mixture. Place peppers in 8-inch (20 cm) baking pan. Top with remaining cheese.
- Cover with foil; bake in oven 15 minutes. Remove foil; cook 3 minutes longer.