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Mexican Quinoa Stuffed Peppers

Sara
Tonight is Mexican night and for once it's not Tacos! These Mexican Quinoa Stuffed Peppers are Vegetarian, Gluten Free, and Super Yummy!
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Course Main Dish
Cuisine Mexican
Servings 6
Calories 293 kcal

Ingredients
  

  • 1 cup dried Quinoa
  • 2 cups Water
  • 1 green pepper chopped
  • 2 red peppers cut in half and seeds removed
  • 2 orange peppers cut in half and seeds removed
  • 2 yellow peppers cut in half and seeds removed
  • 1 sweet onion chopped
  • 4 cloves minced garlic
  • 1 12 oz package sliced mushrooms
  • 1 12 oz jar salsa
  • 5 Roma tomatoes chopped
  • 1 cup shredded Asiago cheese
  • 1 Tablespoon sea salt
  • 1 Tablespoon crushed black pepper
  • 2 teaspoon red pepper flakes
  • 1 Tablespoon coconut oil
  • 1 Tablespoon curry powder

Instructions
 

  • In medium saucepan add Quinoa and Water.
  • Bring to a boil, cover and reduce heat to low.
  • Cook for 20 minutes.
  • Preheat oven to 350 degrees
  • In large frying pan melt coconut oil over medium heat
  • Add green pepper, onion, and garlic
  • Saute for 5 minutes or until softened
  • Add mushrooms, sauté additional 5 minutes
  • Remove from heat
  • Add salsa, tomatoes, cooked Quinoa, salt, pepper, red pepper flakes, and curry powder, mix together
  • Place red, yellow, and orange peppers in 9x13 glass baking dish
  • Stuff the peppers with the Quinoa mixture
  • Cover pan with foil
  • Bake for 1 hour
  • Top with Asiago cheese
  • Bake additional 5 minutes until cheese is bubbly

Nutrition

Calories: 293kcalCarbohydrates: 41gProtein: 15gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 11mgSodium: 1865mgPotassium: 1053mgFiber: 8gSugar: 12gVitamin A: 3710IUVitamin C: 203mgCalcium: 276mgIron: 3mg
Keyword dinner, meal prep, Mexican Quinoa Stuffed Peppers, quinoa stuffed peppers, stuffed peppers
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