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Mexican Spanish Style Quinoa Stuffed Peppers

Sep-12-2017
Deepika Goyal
15 minutes
Prep Time
50 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Mexican Spanish Style Quinoa Stuffed Peppers RECIPE

Peppers Stuffed with quinoa and black beans make a delicious meal with a tossed salad, or serve them along with mashed or baked potatoes. We enjoyed these recently for lunch, but they could really be great for any time of the day!

Recipe Tags

  • Veg
  • Medium
  • Everyday
  • Spanish
  • Baking
  • Main Dish
  • Healthy

Ingredients Serving: 4

  1. Quinoa, rinsed and drained 1 cup
  2. Boiled Black Beans 2 cup
  3. Whole Corn Kernals 1 cup
  4. Bell Peppers 4
  5. Salsa Dip 1/2 cup
  6. Dried Red Chilli Flakes 1 tbsp
  7. Dried Persil 1 tbsp
  8. Oregano 1 tsp
  9. Cumin powder 2 tsp
  10. Red chilli powder 1.5 tsp
  11. black pepper powder 1 tsp
  12. Garlic powder 2 tsp
  13. Vegetable Stock/Water 2 cup
  14. Salt to taste

Instructions

  1. Add quinoa and vegetable stock to a saucepan and bring to a boil over high heat. Once boiling, reduce heat, cover, and simmer until all liquid is absorbed and quinoa is fluffy - about 20 minutes.
  2. Meanwhile in a large mixing bowl and add all the remaining ingredients - black beans through the salt. Mix well until all the ingredients are well combined.
  3. Now add cooked quinoa to the bowl in which the mixture was prepared in step 2. Mix well and taste the stuffing and then adjust the seasonings, if required, as per your taste.
  4. Line a baking tray/dish and lightly grease it oil or butter.
  5. Brush halved peppers with a high heat oil and stuff the peppers with quinoa mixture until all peppers are full, then cover the baking dish with foil.
  6. Bake the peppers in a preheated oven at 390F/200C for 30 minutes covered (Instead of this, you can also microwave the peppers for a few minutes to soften slightly). Then remove foil, increase heat to 428F/220C, and bake for another 15-20 minutes, or until peppers are soft and slightly golden brown. For softer peppers, bake 5-10 minutes more
  7. Serve with grated cheese on the top or as it is.

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Deepika Rastogi
Sep-15-2017
Deepika Rastogi   Sep-15-2017

Delicious!

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