Recipes Mexican Quinoa Stuffed Peppers

Mexican Quinoa Stuffed Peppers: A Culinary Symphony of Flavors

In the vibrant culinary landscape of Mexican cuisine, stuffed peppers stand as a testament to the country’s rich culinary heritage. These delectable treats combine the vibrant flavors of Mexican spices with the wholesome goodness of quinoa, creating a dish that tantalizes the taste buds and nourishes the body.

Ingredients:

For the Peppers:

  • 6 large bell peppers (any color)
  • 1 tablespoon olive oil
  • Salt and pepper to taste

For the Quinoa Filling:

  • 1 cup quinoa
  • 2 cups vegetable broth
  • 1/2 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped red bell pepper
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (15 ounce) can corn, drained
  • 1 (10 ounce) can diced tomatoes with green chilies, undrained
  • 1/2 cup chopped fresh cilantro
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

For the Sauce:

  • 1 (15 ounce) can tomato sauce
  • 1/2 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped red bell pepper
  • 1 (4 ounce) can diced green chilies, undrained
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon dried oregano
  • Salt and pepper to taste

Instructions:

Prepare the Peppers:

  1. Preheat oven to 375°F (190°C).
  2. Cut the bell peppers in half lengthwise and remove the seeds and ribs.
  3. Brush the inside of the peppers with olive oil and season with salt and pepper.
  4. Place the peppers in a baking dish.

Cook the Quinoa:

  1. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-18 minutes, or until the quinoa is cooked through and the liquid has been absorbed.
  2. Fluff the quinoa with a fork and set aside.

Make the Quinoa Filling:

  1. In a large skillet, heat a little olive oil over medium heat. Add the onion, green bell pepper, and red bell pepper and sauté until softened.
  2. Stir in the black beans, corn, tomatoes, cilantro, cumin, chili powder, oregano, salt, and black pepper. Bring to a simmer and cook for 10-15 minutes, or until the vegetables are heated through.
  3. Add the cooked quinoa to the skillet and stir to combine.

Prepare the Sauce:

  1. In a separate skillet, heat a little olive oil over medium heat. Add the onion, green bell pepper, red bell pepper, and green chilies and sauté until softened.
  2. Stir in the tomato sauce, cumin, chili powder, oregano, salt, and pepper. Bring to a simmer and cook for 10-15 minutes, or until the sauce has thickened.

Assemble the Stuffed Peppers:

  1. Fill the prepared bell pepper halves with the quinoa filling.
  2. Pour the sauce over the stuffed peppers.
  3. Bake for 25-30 minutes, or until the peppers are tender and the sauce is bubbly.

Serve and Enjoy:

  1. Remove the stuffed peppers from the oven and let cool for a few minutes before serving.
  2. Garnish with additional cilantro and serve with your favorite toppings, such as shredded cheese, sour cream, or guacamole.

Variations:

  • Different Peppers: You can use a variety of bell peppers, such as green, red, yellow, or orange.
  • Different Grains: Instead of quinoa, you can use other grains such as brown rice, farro, or barley.
  • Additional Vegetables: Feel free to add other vegetables to the filling, such as zucchini, mushrooms, or carrots.
  • Different Spices: Adjust the spices to your taste preferences. You can add more cumin, chili powder, or oregano for a spicier flavor.
  • Different Sauce: You can use a different sauce, such as enchilada sauce or salsa.

Tips:

  • For a vegetarian version, omit the black beans.
  • For a vegan version, use vegetable broth instead of chicken broth and omit the cheese and sour cream.
  • If you don’t have a baking dish, you can line a baking sheet with parchment paper and place the stuffed peppers on top.
  • You can make the stuffed peppers ahead of time and reheat them when ready to serve.
  • Leftover stuffed peppers can be stored in the refrigerator for up to 3 days.

Conclusion:

Mexican Quinoa Stuffed Peppers are a delightful fusion of flavors and textures that will tantalize your taste buds and nourish your body. Whether you’re hosting a special occasion or simply looking for a satisfying and wholesome meal, these stuffed peppers are sure to impress. So gather your ingredients, fire up the oven, and embark on a culinary adventure that will leave you craving more.

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