Recipes | Mexican Quinoa Stuffed Peppers with Greenhouse Vegetables
Mexican Quinoa Stuffed Peppers with Greenhouse Vegetables
Loaded with healthy protein, veggies, and great flavour, these Mexican quinoa stuffed peppers with greenhouse vegetables provide the nutrition your family needs for a healthy, balanced meat-free meal. For the meat eaters, offer a grilled chicken breast or fish on the side!
Thank you to our friends at Ontario Greenhouse Vegetable Growers for providing this recipe!
Ingredients
Servings
- 6 Ontario Greenhouse Bell Peppers (Red, Yellow, or Orange)
- 3 Cups Cooked Quinoa
- 1 Fresh Jalapeño, Diced
- 1 Cup Corn Niblets
- 1 Cup Canned Black Beans, Drained and Rinsed
- 1/2 Cup Shredded Pepper Jack Cheese
- 1/3 Cup Finely Diced Peppers
- 3 Tbsp. Chopped Cilantro
- 1 Tsp. Ground Cumin
- 1 Tsp. Garlic Powder
- 1/2 Tsp. Onion Powder
- 1/2 Tsp. Chili Powder
- 1/2 Tsp. Each Salt & Pepper
Instructions
Step 1
Preheat oven to 350ªF (180ºC). Line a 9×13 baking dish with parchment paper or spray with oil spray.Step 2
Wash the peppers, cut off the tops approximately 1/2 inch below the stem; remove the seeds and ribs. Save the tops and roast along with the whole peppers. Trim a very thin piece off the top of the peppers to allow them to sit upright in the baking pan (be careful not to make a hole as the filling will fall out).Step 3
Place the peppers in baking dish; roast for 1/2 hour empty. Remove from oven.Step 4
In the meantime in a large bowl, combine quinoa, jalapeño, corn, beans, cheese (reserve a little for topping), cilantro, cumin, garlic, onion and chili powder, salt and pepper to taste.Step 5
Spoon the filling into each bell pepper half. Top with the remaining cheese.Step 6
Bake until peppers are tender and filling is heated through, approx. 30 minutes.
