Southwestern Black Bean Quinoa Stuffed Peppers Recipes
QUINOA & BLACK BEAN STUFFED PEPPERS
If you're thinking about a meatless meal, give these no-fuss peppers a try. They come together with just a few ingredients and put a tasty spin on a low-fat dinner! -Cindy Reams, Philipsburg, PA
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, until water is absorbed, 10-12 minutes., Meanwhile, cut and discard tops from peppers; remove seeds. Place in a greased 8-in. square baking dish, cut side down. Microwave, uncovered, on high until crisp-tender, 3-4 minutes. Turn peppers cut side up., Reserve 1/3 cup salsa; add remaining salsa to quinoa. Stir in beans, ricotta cheese and 1/4 cup Monterey Jack cheese. Spoon mixture into peppers; sprinkle with remaining cheese. Bake, uncovered, until filling is heated through, 10-15 minutes. Top with reserved salsa.
Nutrition Facts : Calories 393 calories, Fat 8g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 774mg sodium, Carbohydrate 59g carbohydrate (10g sugars, Fiber 10g fiber), Protein 18g protein.
SOUTHWESTERN BLACK BEAN & QUINOA STUFFED PEPPERS
Sweet bell peppers, stuffed with southwestern-inspired goodness. This incredibly versatile dinner can be customized for vegetarians, vegans, and meat-eaters alike.
Provided by Kare for Kitchen Treaty
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Cut the tops off of the bell peppers and remove the inside membranes and seeds. Arrange the peppers cut-side up in a rectangular baking dish. 9-inch by 13-inch is a good size.
- Cook the quinoa. Rinse it well under cold water, then place in a medium saucepan. Add 1 1/2 cups water and bring to a boil over high heat. Once it comes to a boil, reduce heat to low and cover. Simmer until fluffy and the water is absorbed, 15-20 minutes. Remove from heat and set aside.
- Set a large saute pan over medium heat. When hot, add the olive oil. Add the onion, bell pepper, and oregano and cook, stirring occasionally, until the veggies are tender and the onion is a bit browned, 6-7 minutes.
- Remove from heat and stir in the cooked quinoa, black beans, diced tomatoes, corn, green chiles, chili powder, cumin, salt, and pepper.
- If you're adding chicken to all, stir that in now. If you're only adding chicken to some, first fill the peppers you'd like to be meatless, then stir the chicken into the mix, about 1/4 cup diced chicken per pepper.
- Finish dividing the mixture between the bell peppers. Carefully add 1/2 cup of water to the bottom of the baking dish and cover the dish tightly with foil.
- Bake until the bell peppers are fork-tender, 30 to 40 minutes. Remove the foil and sprinkle with cheese (omit cheese or use vegan cheese for the dairy-free/vegan versions). Bake until the cheese has browned, about 10 more minutes.
- Serve with assorted toppings.
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- Rinse quinoa and place in a small pot with broth, cover, and simmer for about 12-15 minutes, until just tender. Drain any leftover broth.
- While quinoa is cooking, combine black beans, corn, green onions, tomato, jalapeno, garlic, ¼ cup chopped cilantro, salsa, and chili powder in a medium mixing bowl. Add cooked quinoa, and mix well.
- Prepare bell peppers by slicing them in half vertically to create two shells per pepper (8 total). Fill each pepper half with one-eighth of the filling (about 1/2 cup each).
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