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!
20 minPrep Time
30 minCook Time
50 minTotal Time
- 6 Ontario Greenhouse Bell peppers (red, yellow, or orange)
- 3 cups (750 mL) cooked quinoa
- 1 fresh jalapeño, diced
- 1 cup (250 mL) corn niblets
- 1 cup (250 mL) canned black beans, drained and rinsed
- 1/2 cup (125 mL) shredded pepper jack cheese
- 1/3 (80 mL) finely diced peppers
- 3 tbsp (45 mL) chopped cilantro
- 1 tsp (5 mL) ground cumin
- 1 tsp (5 mL) garlic powder
- 1/2 tsp (2.5 mL) onion powder
- 1/2 tsp (2.5 mL) chili powder
- 1/2 tsp (2.5 mL) each salt and pepper
- Preheat oven to 350ªF (180ºC). Line a 9x13 baking dish with parchment paper or spray with oil spray.
- 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).
- Place the peppers in baking dish; roast for 1/2 hour empty. Remove from oven.
- 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.
- Spoon the filling into each bell pepper half. Top with the remaining cheese.
- Bake until peppers are tender and filling is heated through, approx. 30 minutes.
This recipe is kindly provided by our featured member, Ontario Greenhouse Vegetable Growers