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.
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.