Facebook

Southwestern Quinoa Stuffed Peppers

MerckEngage User Rating:

Rate this recipe

Southwestern Quinoa Stuffed Peppers Recipe
Nutrition Facts*
Serving Size
13 Recipe
Servings Per Recipe
3
Amount Per Serving
Calories
420
Calories from Fat
120
% Daily Value
Total Fat
13g
20%
Saturated Fat
3g
13%
Trans Fat
0g
Cholesterol
5mg
2%
Sodium
900mg
38%
Total Carbohydrates
60g
20%
Dietary Fiber
13g
52%
Sugars
5g
Protein
20g
Calcium
192mg
20%

Number of servings: 3

Calories per serving: 420

Preparation time: 10 min

Total time: 60 min

Ingredients

3 bell peppers, cut in half lengthwise, seeds and stems removed

34 cup reduced fat shredded cheddar cheese

14 tsp ground cayenne red pepper

1 tsp dried cilantro

1 tsp fresh cilantro chopped

14 tsp ground cumin

14 tsp garlic powder

14 tsp ground coriander

14 cup onion, chopped

12 cup frozen corn, thawed

12 cup low-sodium canned black beans, drained and rinsed

34 tsp salt

14 tsp black pepper

1 avocado, sliced thin

1 cup dry quinoa

Directions

1. Preheat oven to 350 degrees F.

2. Spray aluminum-covered baking sheet with nonstick cooking spray and place pepper halves facing down on sheet. Place pan in oven and let peppers roast for 25 minutes.

3. While peppers are roasting, cook quinoa per package instructions (should be 2 cups water per 1 cup quinoa). Once quinoa has absorbed all the water (about 15 minutes), turn off heat and add dried and fresh cilantro, ground cayenne, garlic powder, coriander, onion, corn, black beans, salt, and pepper, and stir to combine.

4. Remove pepper halves from oven (leaving oven on) and spoon quinoa mixture into peppers, pressing gently to stuff them fully. Top each pepper half with shredded cheese and return pan to oven for another 20 minutes to melt cheese. Once cheese has melted, remove from oven and top each with avocado slices. Serve warm.

Facebook Twitter Pinterest