My Tex-Mex Vegetarian Stuffed Peppers are a healthy, high-protein meal to whip up any night of the week. No need to prepare side dishes, these are a meal on their own. Serve with sour cream or homemade guacamole.
Tex-Mex Vegetarian Stuffed Peppers
Prep time
Cook time
Total time
Author: Chef Shosh
Serves: 8 Servings
Ingredients
- 4 large bell peppers sliced in halves horizontally, seeded and cored
- 1 15oz can black beans rinsed and drained
- 2 cups cooked yellow quinoa
- 1 cup mild red salsa
- ¾ cup grated jack or cheddar cheese
- 1 small hatch chili, seeded and finely diced
- ¼ cup fresh cilantro, chopped
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 jalapeno, sliced
Instructions
- Preheat oven to 375 degrees F.
- Spray a large baking dish with nonstick spray.
- Place 8 bell pepper halves open side up in the baking dish and set aside.
- In a large bowl, combine black beans, quinoa, salsa, ½ cup of cheese, hatch chili pepper, cilantro, salt and pepper.
- Mix ingredients until well combined.
- Use a spoon to fill each bell pepper halve with filling mixture.
- Once each pepper is packed with filling, sprinkle remaining ¼ cup of cheese evenly over each pepper.
- Place one or two slices of jalapeno over each stuffed pepper and bake for about 30 minutes or until cheese is melted and slightly golden.
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