Tex-mex style stuffed peppers loaded with protein, fiber and healthy grains. These peppers are incredibly filling and hearty, making them the perfect meatless meal that your whole family will LOVE.
Are you guys completely over quinoa recipes yet? I know Adam is. I’ve been going a little HAM with my favorite little power grain lately. Funny enough, Adam didn’t even like quinoa before we started dating. He’s basically been forced to conform, otherwise he’d be eating half a box of cereal every night for dinner. But I did cook him pasta the past 3 nights (and burgers tonight!) to make up for the KEEN-WAH overload. Tough life he lives.Stuffed peppers have been on my recipe list for probably a year now and I’m so pumped that I finally got around to making them! They’re filled to the brim with nutritious ingredients including quinoa, black beans and fresh mango. To really amp up the taste bud party, we also tossed in some salsa, spices, cilantro and my personal favorite – adobo sauce!
I had these peppers for dinner on Taco Tuesday and then for “brunch” (as in, after my waffles) the next morning with a fried egg on top. And now I’ve fallen into a deeply rooted obsession called “stuffed peppers and eggs” and my life may never be the same. JUST TRY IT.They’re also SUPER filling which is something I can’t always say for meatless meals. I absolutely love the combination of sweet mango with spicy adobo sauce. It just speaks to my soul. I topped mine with sliced avocado, queso fresco, Greek yogurt for a nice cooling factor, sliced green onion and loads more cilantro.
Super hearty while remaining very healthy. Do we love it or do we love it?If you make this recipe, be sure to tag #dishingouthealth so I can gawk over your beautiful creations!
- 1 cup quinoa, rinsed
- 2 cups vegetable stock (sub water, but it will be less flavorful)
- 4 large bell peppers (color of choice), halved, seeds and ribs removed
- ⅓ cup salsa
- 1 (15-ounce) can reduced-sodium black beans, drained
- 1 cup diced mango
- 1 tsp cumin
- 2 tsp chili powder
- 2 tsp garlic powder
- 2 tsp adobo sauce (from canned chipotle peppers) - use 1 tsp for less heat
- ¼ cup chopped cilantro
- Juice of 1 lime
- Toppings (optional): avocado, 2% Greek yogurt, sliced green onion, additional salsa and cilantro
- Preheat oven to 375 degrees F and lightly grease a 9x13 baking dish
- Add quinoa and stock to a saucepan and bring to a boil over high heat. Once boiling, reduce heat, cover and simmer until all liquid is absorbed and quinoa is fluffy (~15-20 mins).
- Add cooked quinoa to a large mixing bowl and add remaining ingredients - salsa through lime juice. Mix to thoroughly combine.
- Generously stuff halved peppers with stuffing mixture until all are full. Gently place in baking dish and add ~1/2 inch of water. Cover with foil and bake for 30 minutes, then remove foil and bake for another 15-20 minutes, or until peppers have softened to your liking.
- Serve with desired toppings (suggestions listed above) or enjoy as is!
To reheat, warm in the oven at 350 degrees F for ~20 minutes.