MEXICAN STUFFED PEPPERS
This nutritious yet economical summer meal makes the most of my home-grown peppers. I like to top it with sour cream and serve with tortilla chips and salsa, but it's wonderful on its own, too. -Kimberly Coleman, Columbia, South Carolina
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 375°. In a large skillet, cook and crumble beef over medium heat until no longer pink, 5-7 minutes; drain. Stir in tomatoes, rice mix and water; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, 6-8 minutes., Cut and discard tops from peppers; remove seeds. Place peppers in a greased 13x9-in. baking dish. Place 1/3 cup beef mixture in each pepper; sprinkle each with 2 tablespoons cheese. Top with remaining rice mixture. Bake, covered, 25 minutes., Sprinkle with remaining cheese. Bake, uncovered, until cheese is melted and peppers are crisp-tender, 5-10 minutes.
Nutrition Facts : Calories 301 calories, Fat 14g fat (8g saturated fat), Cholesterol 61mg cholesterol, Sodium 797mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 3g fiber), Protein 20g protein.
QUINOA STUFFED PEPPERS
This vegetarian dish is so filling, and I love it because its incredibly versatile. You can add whatever spices and vegetables you like!
Provided by Amanda
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes Vegetarian
Time 1h20m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a deep baking dish with aluminum foil.
- Mix quinoa and water together in a saucepan; bring to a boil. Cover, reduce heat, and simmer until quinoa is tender and water is absorbed, about 15 minutes.
- Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic until fragrant and slightly translucent, 5 to 7 minutes. Add zucchini, eggplant, and tomato; cook until slightly tender, 3 to 5 minutes. Stir tomato sauce into vegetable mixture; cover and simmer until vegetables have softened, about 10 more minutes.
- Stir quinoa into vegetable mixture. Season with salt and pepper. Fill bell peppers with quinoa-vegetable mixture. Place peppers in prepared baking dish. Cover dish with aluminum foil.
- Bake in the preheated oven until bell peppers are slightly tender, about 18 minutes. Remove aluminum foil cover; sprinkle peppers with mozzarella cheese. Bake until cheese is bubbling and melted, about 5 more minutes.
Nutrition Facts : Calories 250.6 calories, Carbohydrate 32.4 g, Cholesterol 12.1 mg, Fat 9.6 g, Fiber 7.6 g, Protein 11.1 g, SaturatedFat 2.6 g, Sodium 347.5 mg, Sugar 7.5 g
STUFFED PEPPERS WITH QUINOA
Quinoa adds crunch, corn lends sweetness and color, and red pepper flakes ratchet up the heat in these tender stuffed peppers. Whole wheat rolls or breadsticks and a pitcher of iced tea make for a standout supper. -Joyce Moynihan, Lakeville, Minnesota
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Drain tomatoes reserving juice; set aside. In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed., Meanwhile, cut peppers in half lengthwise and remove seeds. In a Dutch oven, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; invert onto paper towels., In a large skillet, cook the beef, onion, parsley, paprika, salt, pepper flakes and pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in one can tomato sauce, corn, quinoa and tomatoes; heat through., Spoon into pepper halves. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Combine the reserved tomato juice and remaining tomato sauce; pour over peppers., Cover and bake at 350° for 30-35 minutes or until peppers are tender. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 386 calories, Fat 11g fat (5g saturated fat), Cholesterol 52mg cholesterol, Sodium 622mg sodium, Carbohydrate 47g carbohydrate (17g sugars, Fiber 9g fiber), Protein 26g protein.
MEXICAN STUFFED PEPPERS WITH QUINOA & BLACK BEANS
Make and share this Mexican Stuffed Peppers With Quinoa & Black Beans recipe from Food.com.
Provided by ShariC
Categories Low Cholesterol
Time 50m
Yield 1/2 pepper, 8 serving(s)
Number Of Ingredients 13
Steps:
- Add quinoa and onion to a large saucepan with 2 cups of water and a pinch of salt. Bring to a boil over medium-high heat. Boil 5 minutes, cover, turn off heat and let steam 15 minutes. Fluff with a fork.
- In the meantime, microwave pepper halves 2-3 minutes to soften slightly. (Prepared this way, the peppers should come out crisp-tender. If you want them crisper, you can omit this step.).
- Pour quinoa/onion mixture into a mixing bowl. Stir in black beans, tomato, green chiles and their juices, cilantro, 1/4 tsp salt, and 1/4 tsp pepper. If the mixture seems to dry, drizzle in a bit of olive oil (I didn't need any).
- Pour enchilada sauce into a 9×13″ baking dish. Divide filling among peppers. Nestle stuffed peppers into the enchilada sauce. Sprinkle with cheeses.
- Cover the pan with foil and bake at 375 degrees 25-30 minutes. Remove foil and cook about 5 minutes longer. Serve peppers drizzled with enchilada sauce.
Nutrition Facts : Calories 242.7, Fat 6.1, SaturatedFat 3.1, Cholesterol 13.7, Sodium 1186.4, Carbohydrate 35.6, Fiber 8, Sugar 9.1, Protein 12.3
MEXICAN QUINOA STUFFED BELL PEPPERS
Make and share this Mexican Quinoa Stuffed Bell Peppers recipe from Food.com.
Provided by Lakerdog2
Categories Lunch/Snacks
Time 50m
Yield 4 peppers, 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook bell peppers in boiling water for 3-4 minutes to soften a little. (I did this because I was short on time and wanted to decrease baking time. You can of course, skip this and just stuff the raw peppers, then bake.).
- Cook Quinoa in chicken broth, NOT water!
- In a saucepan, sautee onions, garlic and chopped bell pepper tops.
- Add rest of ingredients and cook until warmed through.
- Fluff quinoa when it's done and add to saucepan with everything else.
- Stuff peppers with the mix.
- Bake at 350 for 15-20 minutes depending on the size of your peppers and how much they cooked when they were pre-boiled. They should take no more than 15 minutes for smaller peppers. If you stuffed the peppers raw, they will need to bake for 30-40 minutes. Put a few tablespoons of water in the bottom of the dish too.).
- NOTE: I wanted to add olives, but had none, so those would be good too. Some cheddar cheese would be great too.
Nutrition Facts : Calories 335.4, Fat 4.1, SaturatedFat 0.6, Sodium 73.3, Carbohydrate 62.7, Fiber 14.1, Sugar 7.6, Protein 16
QUINOA TACO-STUFFED PEPPERS RECIPE BY TASTY
Here's what you need: large bell peppers, olive oil, medium onion, garlic, chili powder, cumin, salt, black pepper, quinoa, vegetable stock, black beans, corn, shredded cheese, enchilada sauce, sour cream, guacamole, shredded cheese, fresh cilantro
Provided by Jordan Kenna
Categories Appetizers
Time 30m
Yield 4 serving
Number Of Ingredients 18
Steps:
- Preheat oven to 350˚F (180˚C).
- Wash and dry the peppers.
- Using a sharp knife, take off their tops and remove the seeds and pith.
- Arrange the peppers in an oven-safe dish so that they stand upright.
- Bake the peppers for 20 minutes.
- While the peppers are baking, begin cooking the quinoa.
- Add olive oil to a medium-sized pot or dutch oven with a lid. Add onion and cook over medium heat until tender, about 3 minutes, or until starting to become tender.
- Add garlic and cook for an additional 2 minutes.
- Add spices and quinoa. Sauté the quinoa for 1-2 minutes before adding the the vegetable stock.
- Add the vegetable stock. Bring to a boil over high heat for 2 minutes.
- Reduce heat to a low simmer and cook covered for 20 minutes or until the quinoa is cooked and has absorbed all the remaining liquid.
- Remove the pot from the heat and add in the beans, corn, cheese, and enchilada sauce. Mix everything together thoroughly.
- Spoon the quinoa mixture into the pre-baked peppers, being sure to press the mixture firmly into the peppers.
- Generously top with cheese and return to the oven for an additional 20 minutes.
- Allow the peppers to cool for 5 minutes before serving. Garnish with toppings of your choice.
- Enjoy!
Nutrition Facts : Calories 727 calories, Carbohydrate 87 grams, Fat 32 grams, Fiber 15 grams, Protein 23 grams, Sugar 18 grams
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- Cut a circle around the tops of the peppers, and using the stem, pull out the seeds. Remove any remaining seeds and white parts with your fingers.
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