Mexican Stuffed Peppers

What do you do when it’s Taco Tuesday and you have no shells? Improvise! These Mexican inspired stuffed peppers have all of the flavors you would expect in a taco or burrito, but without the extra carbs, and with a long list of health benefits you will never find in a tortilla. Click here for the list of health benefits that @swedishinstitutenyc posted on Instagram!

Here’s how I made these.

Ingredients:

  • 2 yellow, orange, or red bell peppers
  • 1 cup cooked golden quinoa
  • 1/2 cup fresh or frozen mango, diced
  • 1/2 cup fresh or frozen corn
  • 1/2 cup diced yellow onion
  • 7.5 ounces cooked pinto beans (1/2 of a 15 ounce can)
  • 1/2 cup sliced black olives
  • 1/2 cup vegan ranch
  • 1/2 tsp lime juice
  • 1 tsp cumin
  • 1/4 tsp hot chili powder
  • 1/2 tsp garlic powder
  • 1 TBSP fresh cilantro, chopped

Directions:

Preheat oven to 350 degrees. Cut the bell peppers in half and remove the seeds and white membranes. Arrange the peppers in a small baking dish.
Add enough water in the baking dish for approx. 3/4″ to 1″ in depth. Set aside.

Next, in a mixing bowl, combine the golden quinoa, corn, and mango. Mix to blend together.

Add the onions, olives, and pinto beans, then mix to combine again. In a separate mixing bowl, combine the vegan ranch, lime juice, cumin, chili powder, and garlic powder. Whisk together, then add in the cilantro and stir to combine. Pour this mixture over the quinoa mixture and stir to blend all ingredients together.

Spoon the mixture into the peppers, pressing the mixture in to ensure it fills all of the pockets.

Cover with foil and bake for 25-30 minutes or until a fork or knife point can be inserted into the pepper with ease. Remove the foil and return to the oven and cook for another 10-15 minutes or until the top of the stuffing begins to brown and crisp.

Remove from the oven and let sit for 2-3 minutes, then remove the peppers from the baking dish and serve! These can be served as is, or you can dress them up. I served these with a vegan nacho cheese sauce my wife makes, and some freshly made vegan, oil-free refried beans and avocado.

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