Fiesta Quinoa Stuffed Peppers

Delicious bell peppers are a staple in our house.  Whether we are eating them raw, roasting them, mixing them in with sausage and pasta or stuffing them with various quinoa-veggie blends, we love them!

After having had gone to the local market the other day and buying a bunch of butter avocados, cilantro and jalapeños, I knew I was going to be making some guacamole.  I knew I wanted to make something Mexican inspired to go with it, but we were out of ground turkey and to be honest, I didn’t want to go to the store for one item.  So, I looked at what I had on hand and came up with these stuffed peppers.  Remember, my recipes are made for only 2, so feel free to double or triple!

You will need:

  • 2 Red Bell Peppers: Cut the tops (part with the stem) off and hollow out the core, veins and seeds
  • 1/4 cup of cooked Quinoa
  • 1 Aidillas  Habanero & Pepper Jack Cheese Chicken Sausage (or whatever you have on hand 😉 ) : quartered and sliced
  • 1/4 cup of black beans
  • 1/4 cup frozen corn (optional)
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons diced onion
  • 2 tablespoons chives
  • 1/4 fresh jalapeño de-veined, seeded and then diced
  • 1 tablespoon of minced garlic
  • 2 tablespoons fresh lime juice
  • 1 tsp sea salt
  • 1 tablespoon of hot sauce (we used Franks, but I would have preferred Tapatio)
  • Black pepper to taste
  • Colby jack cheese to garnish
  • Cilantro to garnish
  1. Line a 8×8 baking dish with aluminium foil and drizzle olive oil on it. Preheat oven to 350
  2. Setting the peppers aside, in a large bowl mix all other ingredients (except for cheese and extra cilantro) together.
  3. Stuff peppers with prepared mixture (pack them full!) and place in baking dish.  Use extra aluminum foil place around the peppers to help support them if need be.
  4. Bake for 40 min
  5. Remove peppers from oven and turn oven to High Broil. Put cheese on top of the peppers and return them to the oven for 1-2 min.  It’s ok if the pepper skin chars a little :)
  6. Garnish with cilantro and serve with sour cream, guacamole and salsa if you desire!

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