5-Ingredient Mexican Quinoa Stuffed Peppers

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Gimme some Oven

Total Time

50 minutes

Prep Time

20 minutes

Cook Time

30 minutes

Rating

(2)

Ingredients

6 servings

6 medium bell peppers (any color), tops cut off and cores removed
1 package Morningstar Farms Chipotle Black Bean Crumbles, cooked according to package instructions
3 cups cooked quinoa
2 cups (8 ounces) freshly-shredded Pepper Jack cheese
1 cup good-quality salsa (used a salsa verde with corn)
optional toppings: chopped fresh cilantro, diced avocado, extra cheese

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Preparation

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Step 1

Preheat oven to 350 degrees F. Arrange the peppers in a 9 x 13-inch baking dish so that the cavity side is facing up.

Step 2

In a large mixing bowl, stir together the cooked black bean crumbles, cooked quinoa, 1 1/2 cups shredded cheese and salsa until combined. Spoon the mixture evenly into the cavities of the six bell peppers. Sprinkle the tops with the remaining 1/2 cup shredded cheese.

Step 3

Bake uncovered for about 25-30 minutes, or until the peppers are cooked and soft and the cheese is all melted. Serve immediately, topped with optional toppings if desired.

Chef’s notes

This recipe is inspired by the Veg Of Allegiance campaign encouraging more plant-based meals.

Consider cooking quinoa in broth for added flavor.

Feel free to experiment with different types of salsa or cheese to suit your taste.

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Seasonal Recipes

Skill Level

other

5-Ingredient Mexican Quinoa Stuffed Peppers

Ingredients

Preparation

Step 1

Step 2

Step 3

Chef’s notes

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