Did someone say fiesta? Mexican stuffed peppers are a vibrant and fun way to add a little kick to any dinner. Normally a taco night is filled with lots of beef and taco shells (or tortillas) and not so much veggies! With this recipe, you will get the same flavor just in a healthier way. The best part about this option is if you are wanting to wrap it up in a burrito style-fashion, you can totally cut it up and do that too. This recipe is truly universal and a great alternative to any taco night fiesta!
Yields 4 stuffed peppers
Ingredients
4 bell peppers
1 cup Vitacost Black Beans – Non- GMO and Gluten Free
2 cup cooked Vitacost Certified Organic Quinoa – Non-GMO
1 large vine tomatoes, diced
1 medium onion, diced
1/2 cup fresh corn
1 garlic clove
1 Tbsp fresh. cilantro
2 tsp. Vitacost Certified Organic Ground Cumin
1 Tbsp. Badia Chili Powder
Directions
- In a frying pan, on medium- heat olive oil with onions and garlic until transparent. Remove from heat and set aside.
- In a bowl, mix together your black beans, diced tomato’s, sautéed onion and garlic, corn, cumin, chili powder, cilantro, and quinoa.
- Add mixture evenly to the insides of the bell peppers. Place into oven and cook for 20 minutes or until browning on outside of peppers.
- Serve warm with guacamole and salsa on the side or with an Ancho Chili sauce.
Chef’s tip: You can add the tomatoes inside of the stuffed peppers or you can just add salsa to the top with guacamole once cooked.
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