I’d never pass up a hearty vegetarian stuffed pepper, especially when it’s packed with chile-spiced quinoa and covered with melted cheese. These Tex-Mex Vegetarian Stuffed Peppers are tasty proof that good-for-you comfort food does exist!
The peppers are filled with a mixture of cooked quinoa with onion, garlic, jalapeno, chile powder and fresh tomato. Once baked, the peppers are topped with cheese and fresh cilantro. Serving the baked peppers with a spoonful of salsa and some sour cream would also be delicious.
Tex-Mex Quinoa Vegetarian Stuffed Peppers Recipe
1 tablespoon olive oil
1/2 cup chopped onion
1 tablespoon finely chopped jalapeno chile pepper, seeded
2 cloves garlic, finely chopped
1 cup cooked quinoa (I used white quinoa)
1 to 1 1/2 teaspoons ground guajillo or ancho chile powder
1/2 teaspoon ground cumin
1/4 teaspoon fine sea salt
1/2 cup chopped fresh tomato
2 medium green, red or yellow bell peppers (about 6 ounces each)
1/4 cup shredded Mexican blend cheese
Fresh chopped cilantro, if desired
Preheat oven to 375 degrees F.
In a medium (8-inch) skillet, heat oil over medium heat. Add onion and jalapeno, cook about 5 minutes until tender, stirring frequently. Add garlic; cook and stir until fragrant, about 1 minute. Remove from heat. Add cooked quinoa, chile powder, cumin and salt; mix well. Stir in chopped tomato.
Cut bell peppers in half lengthwise; remove and discard seeds and ribs. Spoon quinoa mixture into bell pepper halves. Arrange stuffed bell peppers in a 2-quart square baking dish. Cover with foil. Bake 40 to 45 minutes until peppers are tender when pierced with a fork. Sprinkle with cheese and bake, uncovered, 2 to 3 minutes more until cheese is melted. Sprinkle with fresh cilantro, if desired.
Makes 4 stuffed pepper halves
Tip: For a spicier dish, use guajillo chile power; for a milder dish, use ancho chile powder. Either way, I suggested a range for the amount to add. Start with 1 teaspoon and taste; add more chile powder if you want more kick.
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