Taste the rainbow – Mexican Stuffed Peppers
I am not a fan of green peppers but totally obsessed with the sweeter and more mature ones. When I buy peppers I always go for the red, yellow and orange ones. Their sunny colour just puts a smile on my face!
This recipe was inspired by my ongoing desire to lead a healthier lifestyle and create healthy meals.
These stuffed peppers are hearty, lip-smacking delicious, simple to make and perfect for a quick healthy meal.
This one-dish meal is easy to prepare, full of protein, vegetables and nutrients.
You can make these ahead and just pop them in the oven when it’s close to lunch or dinner time. Just as good the following day!
If you make this recipe – I’d love to see photos of your creations on Instagram, Facebook and Twitter! Hashtag them #fizzyaholic
Print-Friendly Mexican Stuffed Peppers:
Mexican Stuffed Peppers
- 60 g uncooked quinoa
- 120 ml water or vegetable stock
- 90 g sweet corn
- 100 g kidney beans
- 90 g cherry tomatoes
- 70 g Mexican Salsa
- 40 g Kalamata olives
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp paprika
- 2 / 3 peppers
Cook the quinoa. In a saucepan, add the quinoa and the water or vegetable stock. Bring to boil over high heat. As soon as the water boils, reduce heat, cover, simmer for about 25 minutes until all liquid is absorbed. Then fluff with a fork.
Preheat oven to 180°C.
Cut and clean the peppers.
Add the cooked quinoa to a large mixing bowl and add all the remaining ingredients.
Stuff the halved peppers with the quinoa mixture and place in a baking dish. Cover the dish with aluminium foil.
Bake for 25 - 30 minutes covered. Then remove foil, increase heat to 200°C and bake for another 25 minutes; until peppers are soft and slightly golden brown.
Serve and enjoy.
I also use this mixture to stuff mushrooms and tomatoes.