An exciting blast of Tex-Mex ingredients to excite your taste buds!
If you are looking for a fun twist on your next Tex-Mex night, then this dish may be something for you. With its blend of Mexican and South American cuisine, it is sure to get your mouth watering. It is also a great dish for vegetarians or a meatless meal for any day of the week.
4 bell peppers (color of choice)
1 Cup quinoa
2 Cups vegetable broth or water
1/2 Cup shredded cheese (any kind: cheddar, mozzarella, Monterey jack)
1 tsp cumin
1 tsp paprika
You tsp chili powder
1 tsp garlic powder
1 tsp onion powder
1 Cup refried beans
2/3 Cup salsa
Preheat oven to 400 degrees.
Place rinsed quinoa in a saucepan with vegetable broth or water. Bring quinoa to a boil, turn temperature to simmer and cover with a lid. Cook for 15 minutes, then remove from heat for 5 minutes. When quinoa is finished, fluff with a fork.
While quinoa is cooking, cut bell peppers in half lengthwise and put aside. In a bowl add shredded cheese, spices, refried beans, salsa, and quinoa. Mix well. Fill the peppers with the quinoa mixture until it is overly full and place them in a lightly greased baking dish. Cover the dish with aluminum foil and place in preheated oven.
Cook for 30 minutes or until peppers has softened.
Depending on the size of your peppers, you may have remaining quinoa mixture left. You can freeze it once it is cooled in an airtight container to use another day or grab some more peppers and fill them up.
TIP: If you are interested in making on the go meals, once the Tex-Mex Quinoa Stuffed Peppers are fully cooked and cooled, place them in a freezer-safe airtight container and freeze up to 3 months. When you are ready to eat them, you can either take out the desired number of peppers needed and place them in the fridge overnight to thaw. Cook at 400 degrees thawed or from frozen until they are warmed all the way through. Enjoy!