Southwest Inspired Quinoa Stuffed Peppers. These Southwest Beef & Quinoa Stuffed Peppers make a hearty, healthy, protein packed meal that's amazingly delicious and quick and easy to prepare. Earlier this week I'd planned to make a batch of vegetarian quinoa stuffed peppers, but then: It got hot. I went to the mall the other day.
Stuffed with a delicious, mildly-spiced meat mixture, my. Bell peppers can be stuffed with just about anything, but this version of stuffed peppers is protein-packed, gluten-free, and even vegan. if you omit the cheese. The filling — made with canned black beans, corn, and quinoa — gets cooked with Southwestern spices, and is right at home inside sweet. You can cook Southwest Inspired Quinoa Stuffed Peppers using 10 ingredients and 5 steps. Here is how you cook it.
Ingredients of Southwest Inspired Quinoa Stuffed Peppers
- You need 3-4 of bell peppers - any color, halved, seeds and ribs removed.
- It's 2 cups of prepared quinoa.
- You need 1 can of yellow corn - drained.
- It's 1 can of black beans - drained and rinsed.
- You need 1 can of diced tomatoes - do not drain (I used garlic with olive oil tomatoes).
- Prepare 2 tsp of chili powder.
- You need 1 tsp of paprika.
- You need 1 tsp of cumin.
- You need to taste of salt & pepper.
- Prepare 2 cups of Shredded cheese (I used a blend of sharp cheddar and pepper jack).
These Southwest Beef & Quinoa Stuffed Peppers make a hearty, healthy, protein packed meal that's amazingly delicious and quick and easy to prepare. Vegan Mexican inspired Quinoa Stuffed Peppers are a great way to serve peppers! They are easy, healthy and delicious, making an impressive Tasty Mexican inspired Quinoa Stuffed Peppers with black beans are filling and ultra nutritious for an easy dinner any night of the week - great for meal. This quinoa stuffed peppers recipe is a new one we created as a creative way to eat your veggies.
Southwest Inspired Quinoa Stuffed Peppers step by step
- Prepare Quinoa to package directions. Preheat oven to 375°F..
- While quinoa is cooking prep your bell peppers, arrange in a 9x13" casserole dish, cut side up. I had pretty large peppers so I only needed 3, but if you have medium to small peppers you will need 4..
- When quinoa is done, remove pan from stove. Add corn, black beans, tomatoes, chili powder, paprika, and cumin directly to quinoa in pan. Stir to combine until seasoning is fully incorporated. Taste mixture and add salt and pepper if desired..
- Spoon equal amount of mixture into each prepared pepper until all mixture is used up. Tent dish with foil and place in oven for 30-45 minutes depending on how soft you want your peppers. We like ours very soft so I went with 45 min..
- Remove from oven, carefully uncover, top peppers with 1/4-1/3 cup shredded cheese each (amount per pepper depends on if you used 3 or 4). Return dish to oven uncovered, bake 10 more minutes or until cheese is melted and bubbly. Remove, let rest for 5 minutes and serve. Top with sour cream, salsa and/or guacamole if desired..
Multi-colored bell peppers are sliced open and roasted, then Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time. Stuffed peppers are so satisfying, squeeze in so many veggies, and have just such a textural variety, you never get bored eating them! For these peppers, I decided to go with my usual recipe (a Southwestern style stuffed pepper) and add in sweet potato noodles for a healthy carb boost and. These delicious Vegetarian Stuffed Peppers are loaded with rice, veggies, black beans, spices and smothered with cheese. They're so flavorful and and it's just a bonus that they're healthy too!
0 Response to "How to Make Appetizing Southwest Inspired Quinoa Stuffed Peppers"
Posting Komentar