5-INGREDIENT MEXICAN QUINOA STUFFED PEPPERS

50min

Ingredients – 6 Portions:

  • – 6 medium bell peppers (any color), tops cut off and cores removed
  • – 1 package Mix Vegs cooked according to package instructions
  • – 3 cups cooked quinoa
  • – 2 cups freshly-shredded Pepper Jack cheese
  • – 1 cup good-quality salsa
  • – optional toppings: chopped fresh cilantro, diced avocado, extra cheese

Preparation:

 

Step 1:

Preheat oven to 170 degrees C. Arrange the peppers in a 9 x 30cm baking dish so that the cavity side is facing up.

 

Step 2:

In a large mixing bowl, stir together the cooked black bean crumbles, cooked quinoa, 1 1/2 cups shredded cheese and salsa until combined. Spoon the mixture evenly into the cavities of the six bell peppers. Sprinkle the tops with the remaining 1/2 cup shredded cheese.

 

Step 3:

Bake uncovered for about 25-30 minutes, or until the peppers are cooked and soft and the cheese is all melted. Serve immediately, topped with optional toppings if desired.

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