Mexican Stuffed Peppers

All Recipes

Main Dishes

Prep Time

15 minutes

Cooking Time

35 minutes

Yields

4 servings

Ingredients

Ingredients
4 large sweet peppers(cut in half + seeds removed)
1-12 oz. bag of Quorn meatless grounds(thawed)
1-15 oz. can of black beans(rinsed)
2 cups cooked quinoa(cook according to package)
2 tsp. salt(plus more to season peppers)
1/4 tsp. ground black pepper(plus more to season peppers)
1 tsp. dried cilantro
1 tsp. dried parsley
1 tsp. dried oregano
2 Tbsp. chili powder
10 Tbsp olive oil(3-4 Tbsp. for peppers; 3 Tbsp. to sauté onion + garlic and 3 Tbsp. for stuffing)
1 large red onion(chopped)
4-5 cloves of garlic(minced)
2 cups Colby jack or cheddar cheese(dairy or non-dairy)
Sour cream(dairy or non-dairy for topping)*optional
Fresh chopped cilantro(for topping)*optional
Salsa or pico de gallo(for topping)*optional

Directions

Instructions
1️⃣ Preheat oven to 425 degrees Fahrenheit
2️⃣ Place halved pepper cut side up on a baking sheet lined with parchment paper or a silicone mat. Brush each pepper with police oil + and season with salt + pepper. Bake in the oven for 15 minutes. Remove + set aside.
3️⃣ In an 8-10 inch pan, sauté chopped red onion for 5 minutes on medium heat. Add in garlic + sauté for another 2-3 minutes. Remove from heat.
4️⃣ In a large skillet, add 3 Tbsp. olive oil, meatless grounds, black beans, quinoa, sautéed onion + garlic, dried cilantro, dried parsley, dried oregano, chili powder, black pepper, and salt. Stir to mix all ingredients thoroughly. Warm on medium-low to medium heat. Remove from heat.
5️⃣ Add a generous amount of stuffing to each pepper. Top with grated cheese.
6️⃣ Cook stuffed peppers in the oven for 15-20 minutes until peppers are tender, stuffing is warmed through + and cheese is melted and brown.
7️⃣ Remove peppers from the oven + place two halves of peppers on each plate. Top with salsa/pico de gallo, sour cream + freshly chopped or dried cilantro.
8️⃣ Enjoy!!

Notes

If you don't want to use vegetarian meatless grounds, you can use extra black beans & quinoa instead.

Credit

Rebecca @ Tranquility Health + Wellness

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