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.
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
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Preheat the oven to 350°F (175°C).
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Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish.
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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.
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Stuff the bell peppers with the quinoa mixture, dividing it evenly among the peppers.
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Cover the baking dish with foil and bake for 25-30 minutes, or until the peppers are tender and the filling is heated through.
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Remove from the oven and let cool for a few minutes before serving.
Nutrition
- Calories : 267kcal
- Total Fat : 6g
- Saturated Fat : 3g
- Cholesterol : 14mg
- Sodium : 435mg
- Total Carbohydrates : 43g
- Dietary Fiber : 10g
- Sugar : 8g
- Protein : 12g
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