Mexican-Style Quinoa Stuffed Peppers

5 from 3 votes

Mexican-Style Quinoa Stuffed Peppers

These Mexican-Style Quinoa Stuffed Peppers are the perfect healthy family meal that's naturally gluten-free! These stuffed peppers are bursting with Mexican flavours and packed with veggies and fibre and topped with cheese for a wholesome meal the whole family will love!

Course Dinner, Main Course

Cuisine American, Healthy, Mexican

Keyword Easy Stuffed Bell Peppers, Mexican-Style Quinoa Stuffed Peppers, Quinoa Stuffed Peppers

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 416kcal

Author Chrissie (thebusybaker.ca)

Ingredients

1 1/2 cups quinoa
2 1/2 cup water
6 bell peppers halved and cored (assorted colours of your choice)
2 tsp olive oil
1/2 lb ground turkey meat (extra lean ground beef also works well)
3 tbsp low-sodium or sodium-free taco or fajita seasoning mix
1/2 cup water
1 small onion diced
1 cup frozen corn
1 cup black beans canned
1 400 gram can diced tomatoes (approximately 14 ounces)
1 cup shredded zucchini
1 cup shredded cheese of your choice we use low fat cheddar cheese for me and the kids, and soy cheese for my husband
cilantro or parsley chopped (optional, for garnish)

US Customary - Metric

Instructions

Add the quinoa and the 2 1/2 cups of water to a pot and set the pot over high heat until the water begins to boil. Once the water reaches a boil, turn the heat to low and cover the pot, allowing the quinoa to cook for about 7-8 minutes more, or until all the water is absorbed and you can fluff it with a fork.
While the quinoa is cooking, wash the bell peppers and slice them in half down the middle. If you can, slice through the stem first. This will create a perfect cross-section of the pepper and make for nice presentation.
Place the bell pepper halves on a baking sheet lined with parchment paper and set them aside. Preheat your oven to 375 degrees Fahrenheit.
Set a large skillet over medium-high heat. Once it's heated, add the olive oil and then the ground meat. Saute the ground meat until it's almost cooked through and then add the taco or fajita seasoning mix and the onions. Stir the mixture over the heat until the seasoning is integrated throughout and the onions have begun to soften. Add the water and the diced tomatoes, stir until a sauce forms and cover the pan.
Allow the mixture to cook for 3-4 more minutes or until the turkey is cooked completely. Take the pan off the heat and add the cooked quinoa, the corn, the black beans, and the shredded zucchini. The zucchini may seem like an odd addition to this recipe but its presence in the mixture adds both texture and moisture as the peppers bake. Because quinoa can tend to be on the dry side, the added moisture from the fresh zucchini and the diced tomatoes keeps the filling from becoming too dry.
Toss the mixture until everything is evenly combined and spoon the mixture into the 12 bell pepper halves. You'll have enough filling to really stuff them full, so be generous!
Sprinkle some shredded cheese over the top of each stuffed pepper.
Bake the peppers for 20-25 minutes at 375 degrees Fahrenheit. You'll see the peppers soften with the heat of the oven and the cheese will begin to bubble.
Remove the peppers from the oven and sprinkle them with a little chopped fresh cilantro or parsley for a eye-catching garnish and to round out those Mexican flavours. Serve on a colourful plate, and enjoy!

Video

Notes

These peppers keep well in an airtight container in the fridge as leftovers for up to 3 days. Reheat in the oven at 375 degrees Fahrenheit just until the cheese bubbles, or reheat in the microwave.

Nutrition