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
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.Print Pin
Servings: 2 servings
- 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.