Mexican stuffed peppers with quinoa, beans and corn
The cooking time for stuffed peppers is reduced in this recipe by halving and pre-cooking the sweet peppers.
330 cal
Serves 2
Prep time
0h 25m
Cook time
0h 18m
Total time
0h 43m
Ingredients
Directions
-
Step 1
Preheat oven to 400°F (200°C). -
Step 2
Halve peppers lengthwise through stems; remove seeds and ribs. Boil peppers in large pot of boiling water 4 to 5 minutes or until tender. Drain well. Set aside on plate. -
Step 3
Combine quinoa and 2/3 cup (150 mL) water in small saucepan. Bring to boil; cover and cook 10 minutes or until water is absorbed. Fluff with fork. -
Step 4
In large non-stick skillet; heat canola oil over medium heat. Add onion and cumin; cook 3 minutes. -
Step 5
In large bowl, combine onion, quinoa, corn, black beans, red peppers and cilantro. Stir in half of the cheese. Fill pepper halves with quinoa mixture. Place peppers in 8-inch (20 cm) baking pan. Top with remaining cheese. -
Step 6
Cover with foil; bake in oven 15 minutes. Remove foil; cook 3 minutes longer.
Nutritional information
Per serving (1 of 2)
- Calories
- 330
- Protein
- 13 g
- Sodium
- 270 mg
- Potassium
- 598 mg
- Total fat
- 12 g
- Saturated fat
- 2.5 g
- Cholesterol
- 10 mg
- Carbohydrates
- 43 g
- Fibre
- 8 g
- Sugars
- 10 g
- Added sugars
- 0 g
