Welcome back to Life at the Mesa, it sure feels good to be back with another recipe after taking some MUCH needed time off. After taking a break for a while I feel so inspired and have so many new recipes in mind as we move forward. One thing about me that should be pretty apparent by now is that I am a creature of habit. When I come up with a recipe, I like to figure out how many different ways I can make it work so that way I don’t have to spend too much time in the kitchen and so that I don’t get bored with my meals. Today’s recipe is no different as it will be featuring one of my all-time favorite recipes and that is my Mexican Quinoa. Quinoa is so incredibly diverse and also incredibly healthy for you. It is hands down my favorite grain because as I have mentioned previously, it is one of the few plant-based options that is considered a complete protein. For more info on protein click here to read more about the different types and sources of protein.
This recipe was created last week when I was in a hurry to make dinner but was craving something really hearty and satisfying. As I was looking through my pantry thinking of what I could make the first thing that came to mind was my Mexican quinoa as I also had the necessary pato sauce on hand. As much as I love the Mexican quinoa just as is, I wanted to make something different so then I came across some bell peppers in the fridge that I needed to use along with some zucchini and then this creation was born. These stuffed bell peppers are out of this world delicious and so incredibly easy to make. From start to finish it can be done in under 30 minutes and the toppings are endless. It’s a really great recipe to throw in any veggies you may have lying around that you need to use. Not only is it insanely good but of course it is loaded with a variety of nutrients but the most notable being protein, fiber, and vitamin C. Now, without further delay, let’s go ahead and jump into all the items you will need to make these delicious stuffed bell peppers!
◊ Makes 4 servings
- 4 bell peppers
- 1 cup Mexican quinoa
- 1/2 zucchini chopped
- 1/2 cup corn
- 1/2 cup chopped bell peppers
- 1/2 onion diced
- 1 cup black beans
- 1/2 cup shredded Monterey jack cheese
- 1/2 teaspoon onion powder
- 1 teaspoon garlic powder
- salt & pepper to taste
- dairy-free sour cream
- green onions
- Begin by preparing the Mexican quinoa, see blog post here for instructions.
- Preheat oven to 400F
- Rinse the bell peppers with water and cut the stem off. Save the stem and chop up the bell pepper around the stem and add into the quinoa filling.
- Drizzle a small amount of olive oil/sunflower oil/avocado oil over the bell peppers and lightly season with salt and pepper
- Place seasoned bell peppers stem side down on stick-free baking sheet and bake for about 5 minutes
- After 5 minutes, remove the bell peppers and flip them so that the stem side is facing up
- Season inside of bell pepper with salt, pepper, garlic & onion powder and once again bake for another 5 minutes
- Meanwhile in a medium saute pan add a small amount of olive oil, chopped bell peppers, onions, corn, & zucchini to saute for 3-5 minutes
- Season the mixture with salt, pepper, onion, and garlic powder and mix together.
- Once the Mexican quinoa has finished and cooled slightly, add it into the corn & zucchini mixture and saute for another 2-3 minutes
- Turn the heat off and at this point add in the black beans. Mix to combine and using a small spoon, fill the peppers up to the top with the quinoa mixture.
- Add a small amount of Monterey jack to the filled bell peppers and place into the oven to melt the cheese (approximately 5-7 minutes)
- Top with guacamole, sour cream, salsa, and any other desired toppings for a delicious and satisfying lunch or dinner!
If you give this recipe a try use the hashtag #lifeatthemesa so I can see how it turned out! I always love and appreciate when I see others trying my recipes as I invest so much time into making sure they are not only delicious but also nutritious. Thank you so much for your support and look forward to many new recipes to come!