How To Make Vegetarian Mexican Inspired Stuffed Peppers

Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.

Preparation: 15 minutes

Cooking: 30 minutes

Total: 45 minutes

Serves:

Ingredients

4 bell peppers
1 cup cooked quinoa
1 cup black beans, rinsed and drained
1 cup corn kernels
1 cup diced tomatoes
1/2 cup diced red onion
1 jalapeno, seeded and diced
1/2 cup shredded cheddar cheese
1/4 cup chopped fresh cilantro
2 tablespoons taco seasoning
Salt and pepper to taste

Instructions

Preheat the oven to 350°F (175°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish.
In a large bowl, combine the cooked quinoa, black beans, corn, tomatoes, red onion, jalapeno, cheddar cheese, cilantro, taco seasoning, salt, and pepper. Mix well.
Stuff the bell peppers with the quinoa mixture, dividing it evenly among the peppers.
Cover the baking dish with foil and bake for 25-30 minutes, or until the peppers are tender and the filling is heated through.
Remove from the oven and let cool for a few minutes before serving.