Food should be beautiful. That’s what I think! I wrote that on my Food Network casting call application back in July (but we all know how that went!)
Eat beautiful food, and feel beautiful too, right?
They say wearing matching bra and panties makes you feel great. Nope, wrong. Eating beautiful foods makes me feel great. Think about it, McDonald’s hamburger… beautiful? Nope. feel great? Nope. These corn, black bean and quinoa stuffed bell peppers with avocado lime sauce… beautiful? Yup! Feel great… Absolutely!
I love a meal that has minimal ingredients but the outcome has bold, delicious flavors. That is definitely the case with this dish!
Besides cheesy broccoli rice casserole, this is the other vegetarian dinner Kyle will eat and not groan about the lack of meat. And why is that an especially good thing? Because quinoa is a complete protein. Not to mention, quinoa is a good source of fiber, magnesium and iron. Oh and it’s gluten free! This is obviously a great source of protein for vegetarians.
(and with just a few substitutions, vegans too!)
There are a few ways to cook quinoa. I like to saute some onions in a small amount of oil until translucent and add then the quinoa. Stir to coat with the oil and add water and salt. It is always one 1 part quinoa to 2 parts water. Boil, then reduce to a simmer and cover for 15 minutes. Simple as that!
Quinoa stuffed Red Bell Peppers
Ingredients
Quinoa stuffed Red Bell Peppers
- 2 large Red Bell Peppers roasted
- 2 cups Quinoa cooked
- 1/2 cup Black beans
- 1/2 cup Corn frozen or fresh
- 1/4 cup Tomatoes diced
- 1/4 cup Cilantro chopped
- 1/3 cup Cheddar Cheese shredded
- 1/3 cup Sour Cream
- 1 TBS Salt
- 1 TBS Black Pepper
Avocado-Lime Sauce
- 2 Avocados ripe
- 2 Limes juiced
- 1/2 cup Sour Cream
- 1 tsp Salt
- 1 tsp Black Pepper
- 3 – 4 TBS milk
Instructions
Quinoa stuffed Red Bell Peppers
- preheat oven to 375 degrees
- Roast bell peppers, using any of the methods mentioned in previous post. Cut off the top of the pepper (save for garnish) and scoop out the insides, and the seeds and discard.
- Combine all other ingredients in a large mixing bowl. Spoon into bell peppers.
- Bake in oven for 30 minutes. Remove from the oven and let rest 3 minutes. Enjoy with avocado lime sauce.
Avocado-Lime Sauce
- Combine all ingredients in blender or food processor and puree until smooth.
- Slowly add milk until desired consistency. Sauce will hold its color up to 8 hours.
Video
Notes
Tips and Tricks to make Tex Mex Quinoa Stuffed Bell Pepper
Tex Mex Quinoa
For Tex Mex Quinoa stuffed bell pepper, prepare the quinoa. You can use water or broth to cook the quinoa. Wash and halve the bell peppers. Remove the seeds and membranes, then chop them into small pieces. Chop the onion and tomato finely, too. To make the filling, combine them with the juice of half a lime. Place the pepper halves on a baking sheet and bake for about 18-20 minutes. After that, garnish with cilantro and cheese.
You can either use store-bought or homemade taco seasoning. To add a cheesy flavor, use vegan cheese or nutritional yeast. You can also use avocado as a garnish. This Tex Mex Quinoa stuffed Bell Pepper recipe is also good as a light meal or a healthy appetizer. Toppings for Tex Mex Quinoa stuffed bell pepper can be avocado slices, cheese/queso, or Greek yogurt.
To make a Tex Mex Quinoa stuffed bell pepper, add one-half cup of ground beef, cilantro, and garlic to the mixture. Mix well. Then, divide the mixture evenly between the pepper halves. Top them with shredded or melted cheese. For a more authentic Mexican touch, you can also add avocado sauce. This sauce is best served with a side of fresh cilantro.
Pre-roasting Tex Mex Quinoa stuffed bell peppers
In a 9×13 baking dish, pour a thin layer of enchilada sauce and add the peppers. Place them cut side up in the sauce. Repeat with remaining peppers. If you have time, you can also pre-cook the peppers. If not, the pre-cooked peppers will reduce the amount of time needed for baking.
To make this meal prep-friendly vegan stuffed peppers, start by preparing the ingredients. The peppers are cut in half and roasted until tender. Next, mix in the pre-cooked quinoa and add the sauteed vegetables and sun-dried tomato pesto. Stuff each pepper with the quinoa mixture, then serve with a side of salsa.
To make the filling more filling, add some chipotle sauce, cumin, or taco seasoning. Once the quinoa is cooked, add the seasoned ground beef and corn. Top it with shredded cheese. If you like, serve it with a garnish of jalapenos. Alternatively, you can bake the peppers at 400 degrees F and then reheat them in the oven or microwave.
To make the filling more nutritious, add one teaspoon of sea salt to the quinoa. Next, place the peppers on a baking sheet. Add 1 tablespoon of extra virgin olive oil to the oven. The quinoa will cook and soften, so it’s important to keep the oven temperature low. If you can’t tolerate the extra fat content in ground beef, use less fat.
Storing Tex Mex Quinoa stuffed bell peppers
If you’re craving a plant-based dinner, try Tex Mex Quinoa stuffed peppers! These vegan and gluten-free snacks feature a satisfying stuffing made from quinoa and Mexican ingredients. Try pairing them with a creamy Oaxacan Tomatillo Serrano Guacamole. It’s a great vegetarian and meat-free meal, and they look impressive on your dinner table!
To prepare the filling, start by cooking the quinoa with 2 cups of water in a medium saucepan. Add granulated garlic and chili powder, and gently cook until the quinoa sprouts. Stir in the remaining ingredients and season to taste. Once cooked, fill each bell pepper cavity with the filling. Bake the stuffed peppers for about thirty minutes, until the cheese melts and the bell peppers are tender.
After cooking the quinoa, mix the black beans and diced tomatoes. Add the ground beef and cook for another 5 minutes, stirring occasionally. Let the mixture cool and then serve. If desired, you can store Tex Mex Quinoa stuffed bell peppers in the fridge. These peppers make great leftovers, and they freeze well..
