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Southwestern Quinoa Stuffed Peppers Recipe - pasilla peppers filled with black beans, quinoa and spices then cooked in a flavorful tomato sauce. Vegetarian, gluten free, clean-eating and absolutely delicious!
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Southwestern Quinoa Stuffed Peppers Recipe

Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Main
Cuisine: Mexican
Servings: 8 stuffed half peppers
Calories: 234kcal
Author: Jenn

Ingredients

  • 1 28-oz can whole peeled tomatoes
  • 2 garlic cloves
  • 1 jalapeno
  • 1 onion
  • 1/8 tsp. pepper
  • 1/2 tsp. salt
  • 4 green pasilla chili peppers or other similar pepper such as a poblano pepper
  • 1 1/2 cup quinoa cooked and cooled
  • 1 15-oz can black beans, drained and rinsed
  • 1/2 cup onion finely diced
  • 1/2 cup cornmeal
  • 1 tsp. cumin
  • 1/4 tsp. pepper
  • 3/4 tsp. salt
  • 1/2 tsp. garlic powder
  • 3/4 cup water
  • 1/2 cup Monterey Jack cheese

Instructions

  • Preheat oven to 425ºF.
  • In a blender, puree tomatoes, garlic, jalapeno, onion, salt and pepper. Pour into the bottom of a 9x13" pan and set aside.
  • Cut peppers in half and discard any seeds.
  • In a medium sized mixing bowl, stir quinoa, black beans, onion, cornmeal, cumin, salt, pepper, garlic powder and water together.
  • Stuff each half pepper with quinoa mixture and place in tomato sauce in baking dish. Top each pepper with cheese.
  • Cover with foil and bake in preheated oven for 45 minutes. Then take off foil and bake for 5-10 more minutes, until cheese is bubbly. Serve and enjoy!

Notes

Nutrition facts generated from caloriecount.com, Yummy Healthy Easy makes no representation or warranty as to the accuracy of this information.

Nutrition

Calories: 234kcal | Carbohydrates: 39g | Protein: 10.3g | Fat: 4.6g | Saturated Fat: 1.6g | Cholesterol: 6mg | Sodium: 606mg | Fiber: 6g | Sugar: 2.6g