Tuesday, April 2, 2013

Mexican Quinoa Stuffed Peppers

This is a great recipe for herbivores like myself who want a healthy, protein packed, filling meal. It's a little time consuming, but for the most part easy and delicious!

1 cup quinoa
1 cup veggie broth
1 can black beans
1 can corn
1 can diced tomatoes
handful of diced cilantro
1 half lime juiced
Cyan pepper to season
1 3cup bag of Mozzarella cheese
1 avocado
4 peppers (red, green, yellow, or orange)

1) I found the recipe for the Mexican Quinoa on one of my favorite blogs Peanut Butter Runner. Follow her recipe there for the stuffing of these peppers. (I changed it up a bit based on my tastes as you can see from the ingredients above, but it's basically the same).

2) While you are making your quinoa, heat your oven to 350 degrees. Cut the tops (the stems and about a 1/2 inch of top) off the peppers, and scoop out the seeds and insides into the trash.

3) Rinse the peppers and fit them into a 9x9 glass dish

4) When the quinoa is finished, scoop it into the peppers until they are half full. Sprinkle in a layer of cheese. Scoop in more quinoa until the peppers are full. Top with more cheese. Cook the peppers for 20 minutes or until the peppers are soft and the cheese is melted.

5) Remove fromt he oven and let cool. Serve with leftover quinoa and slice up avocados. Squeeze the rest of the lime over the peppers for extra flavor.

So tasty and jam packed with protein from the cheese and quinoa! Tell me if you can eat more than one at a time because I was stuffed!

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