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mexican-stuffed-peppers-with-quinoa-beans-and-corn

Mexican Stuffed Peppers with Quinoa, Beans and Corn

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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

Mexican Stuffed Peppers with Quinoa, Beans and Corn

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.
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Course: Main Course
Preparation: Quick & Easy
Prep Time: 10 minutes
Cook Time: 36 minutes
Total Time: 46 minutes
Servings: 2 servings
Author: Pat Moynihan Morris and Canola Eat Well

Ingredients

  • 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
Imperial – Metric

Instructions

  • 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.
Nutrition Facts
Mexican Stuffed Peppers with Quinoa, Beans and Corn
Serving Size
 
2 peppers
Amount per Serving
Calories
330
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
2.5
g
16
%
Cholesterol
 
10
mg
3
%
Sodium
 
270
mg
12
%
Potassium
 
598
mg
17
%
Carbohydrates
 
43
g
14
%
Fiber
 
8
g
33
%
Sugar
 
10
g
11
%
Protein
 
13
g
26
%
* Percent Daily Values are based on a 2000 calorie diet.

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