Mexican Stuffed Bell Pepper
Try these quick, fun healthy Mexican bell peppers. Stuffed with quinoa, black beans, corn, cheese and enchilada sauce. You won't believe how simple these are to make!
Equipment
- Oven
- Sheet Pan
- Large Saute Pan
Ingredients
- 2 Tbsp Avocado Oil
- 1/2 Red Onion Diced
- 1 Jalapeno Minced
- 1/2 Tsp Cumin
- 1/2 Tsp Salt and Pepper
- 1 Can Corn Drained
- 1 Can Black Beans Rinsed and Drained
- 2 Cups Quinoa Cooked
- 1 Cup Enchilada Sauce I use Frontera Red Mole Simmer Packet
- 1 Cup Shredded Cheese For Filling
- 1/4 Cup Cilantro Chopped
Garnish
- Shredded Cheese
- Salsa
- Chopped Cilantro
- Sour Cream
Instructions
- Preheat your oven to 400
- Start by taking a sheet pan, lining it with aluminum foil and placing a wire rack on top.
- Remove the top of your peppers, discard the stem and top and remove all the seeds and membrane so they all hollow on the inside.
- Place them cut side down on a wire rack and put them in the oven for 15 minutes.
- Now heat up a large saute pan with your oil.
- Add in your red onions and diced jalapenos.
- Next add in your canned corn and black beans.
- Mix and add in your seasonings.
- Add in your quinoa and enchilada sauce.
- And finally your cheese and cilantro. Stir everything until well incorporated.
- Now take your bell peppers once they have cooled down enough to handle and start adding your filling.
- You want to place them in a smaller oven safe dish that allows them to stand up right on their own,
- Bake another 15 minutes, If your adding more cheese to the top take out after 10 minutes and let the cheese melt for another 5 minutes.
- When they are finished remove from oven and garnish with sour cream or salsa or eat them just as they are. Enjoy!
Video
Notes
To make quinoa I use my Instant Pot.
1 cup dry quinoa
1 1/2 cup water
Rinse your quinoa well in a mesh strainer.
Add it all to the Pot.
Manual 1 minute
Natural Release 10 minutes.
Remove and fluff with fork
To make quinoa Stove top.
1 cup dry quinoa
2 cups water
Rinse your quinoa well in a mesh strainer.
Add it all to the Pot.
Bring it to a boil and then down to a simmer.
Cover and let cook until all the water is absorbed. Roughly 15 minutes.
Remove and fluff with fork.
Finish release access steam. Fluff with fork.