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Vegetarian Stuffed Peppers – Mexican-Style

Vegetarian Stuffed Peppers - Mexican-Style
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Vegetarian Stuffed Peppers – Mexican-Style offer a vibrant and wholesome dish that combines the goodness of quinoa, black beans, and spices, all enveloped in colorful bell peppers. These delightful stuffed peppers make for a perfect weeknight meal or a focal point at any dinner gathering. They are not only rich in flavor but also packed with nutrients, making them an ideal option for health-conscious eaters. Customize them easily by adjusting spice levels or swapping ingredients to suit your personal taste. With their cheesy topping and hearty filling, these stuffed peppers are sure to be a crowd-pleaser.

Ingredients

Scale
  • 4 bell peppers (halved and seeded)
  • 1/2 cup uncooked quinoa
  • 1 tablespoon olive oil
  • 1/2 medium yellow onion (chopped)
  • 14 oz can black beans (rinsed and drained)
  • 1 1/2 cups crushed tomatoes
  • 2 cups grated Monterey Jack cheese (divided)
  • chili powder
  • garlic powder
  • onion powder
  • oregano
  • paprika
  • cumin

Instructions

  1. Preheat oven to 400°F and grease a baking dish with olive oil.
  2. Halve the bell peppers and arrange them cut-side up in the dish.
  3. Cook quinoa according to package instructions until fluffy.
  4. In a skillet, heat olive oil over medium heat; sauté onions until softened.
  5. Add spices and cook for another minute until fragrant.
  6. Stir in black beans, crushed tomatoes, salt, and pepper; cook for 5 minutes.
  7. Mix in cooked quinoa and one cup of cheese along with cilantro.
  8. Fill pepper halves with the mixture and top with remaining cheese.
  9. Cover with foil and bake for 30-40 minutes; remove foil and bake for an additional 10-15 minutes until cheese is bubbly.

Nutrition

Find it online: https://firstfoodie.com/vegetarian-stuffed-peppers-mexican-style/