Mexican Quinoa Stuffed Peppers
These delectable Mexican Quinoa Stuffed Peppers are a hearty, plant-based entree that is easy to make, packed with flavor and doubles as a great meal-prep option as well!
Servings: 6
Calories: 312kcal
Ingredients
- 2 cups cooked quinoa
- 1 can black beans drained & rinsed
- 1 cup frozen sweet corn thawed
- 2 medium tomatoes diced
- 1/2 cup diced red onion about 1/2 a medium onion
- 1/4 - 1/2 cup chopped cilantro
- Juice of 2 limes
- 1 teaspoon ground chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 6 sweet bell peppers
to serve
- 1 avocado sliced
- 1/2 cup vegan sour cream
- Cilantro
Instructions
- Preheat the oven to 350ºF.
- In a large mixing bowl, stir together quinoa, black beans, corn, tomatoes, onion and cilantro. Squeeze lime juice over the quinoa mixture and season with spices. Stir to combine.
- Cut a circle around the tops of the peppers, and using the stem, pull out the seeds. Remove any remaining seeds and white parts with your fingers.
- Stuff each pepper with the quinoa mixture and transfer to a baking dish. Add a splash of water to the dish (about 1/8" high) and bake on the center rack for 40 minutes. Remove and serve immediately with avocado, sour cream and cilantro!
Nutrition
Calories: 312kcal | Carbohydrates: 46g | Protein: 11g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 301mg | Fiber: 14g | Sugar: 10g