Mexican Quinoa Stuffed Bell Peppers Recipes

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SAUSAGE AND RICE STUFFED PEPPERS

Stuffed green peppers with rice and sausage in cheesy tomato sauce. Tomato soup is used instead of tomato sauce. Very, very good.

Provided by NANCIENANCIE

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes

Time 1h30m

Yield 6

Number Of Ingredients 10



Sausage and Rice Stuffed Peppers image

Steps:

  • Slice tops off of green peppers; remove seeds and membranes, and rinse well. Bring a large pot of water to a boil. Add peppers and cook for 15 minutes, or until tender-crisp.
  • Place sausage and onions in a large, deep skillet. Cook over medium high heat until evenly brown. Reduce heat to medium and stir in tomato soup, water, chili powder, garlic powder, salt and pepper; bring to a low boil. Reduce heat to low, stir in 3/4 of cheese and simmer for 1 hour.
  • Meanwhile, preheat oven to 350 degrees F (175 degrees C).
  • Prepare instant rice according to package instructions. Fluff with a fork and then stir into tomato mixture. Simmer for 30 minutes.
  • Spoon rice mixture into peppers.
  • Bake in preheated oven for 30 minutes. Sprinkle remaining cheese on peppers and place under broiler until cheese is melted and bubbly.

Nutrition Facts : Calories 1276.5 calories, Carbohydrate 154.6 g, Cholesterol 133.3 mg, Fat 53.1 g, Fiber 5.3 g, Protein 43.6 g, SaturatedFat 25.9 g, Sodium 1141.8 mg, Sugar 8.1 g

6 large green bell peppers
1 pound ground sausage
1 large onion, chopped
2 (10.75 ounce) cans tomato soup
2 ⅔ cups water
1 tablespoon chili powder
1 tablespoon garlic powder
salt and pepper to taste
1 pound Cheddar cheese, shredded, divided
3 cups uncooked instant rice

QUINOA STUFFED PEPPERS

This vegetarian dish is so filling, and I love it because its incredibly versatile. You can add whatever spices and vegetables you like!

Provided by Amanda

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes     Vegetarian

Time 1h20m

Yield 6

Number Of Ingredients 12



Quinoa Stuffed Peppers image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a deep baking dish with aluminum foil.
  • Mix quinoa and water together in a saucepan; bring to a boil. Cover, reduce heat, and simmer until quinoa is tender and water is absorbed, about 15 minutes.
  • Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic until fragrant and slightly translucent, 5 to 7 minutes. Add zucchini, eggplant, and tomato; cook until slightly tender, 3 to 5 minutes. Stir tomato sauce into vegetable mixture; cover and simmer until vegetables have softened, about 10 more minutes.
  • Stir quinoa into vegetable mixture. Season with salt and pepper. Fill bell peppers with quinoa-vegetable mixture. Place peppers in prepared baking dish. Cover dish with aluminum foil.
  • Bake in the preheated oven until bell peppers are slightly tender, about 18 minutes. Remove aluminum foil cover; sprinkle peppers with mozzarella cheese. Bake until cheese is bubbling and melted, about 5 more minutes.

Nutrition Facts : Calories 250.6 calories, Carbohydrate 32.4 g, Cholesterol 12.1 mg, Fat 9.6 g, Fiber 7.6 g, Protein 11.1 g, SaturatedFat 2.6 g, Sodium 347.5 mg, Sugar 7.5 g

1 cup quinoa, rinsed and drained
2 cups water
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 zucchini, diced
1 small eggplant, diced
1 tomato, diced
1 cup tomato sauce
salt and ground black pepper to taste
6 bell peppers, tops cut off and seeded
1 cup shredded mozzarella cheese, or more to taste

MEXICAN QUINOA STUFFED BELL PEPPERS

Make and share this Mexican Quinoa Stuffed Bell Peppers recipe from Food.com.

Provided by Lakerdog2

Categories     Lunch/Snacks

Time 50m

Yield 4 peppers, 4 serving(s)

Number Of Ingredients 13



Mexican Quinoa Stuffed Bell Peppers image

Steps:

  • Cook bell peppers in boiling water for 3-4 minutes to soften a little. (I did this because I was short on time and wanted to decrease baking time. You can of course, skip this and just stuff the raw peppers, then bake.).
  • Cook Quinoa in chicken broth, NOT water!
  • In a saucepan, sautee onions, garlic and chopped bell pepper tops.
  • Add rest of ingredients and cook until warmed through.
  • Fluff quinoa when it's done and add to saucepan with everything else.
  • Stuff peppers with the mix.
  • Bake at 350 for 15-20 minutes depending on the size of your peppers and how much they cooked when they were pre-boiled. They should take no more than 15 minutes for smaller peppers. If you stuffed the peppers raw, they will need to bake for 30-40 minutes. Put a few tablespoons of water in the bottom of the dish too.).
  • NOTE: I wanted to add olives, but had none, so those would be good too. Some cheddar cheese would be great too.

Nutrition Facts : Calories 335.4, Fat 4.1, SaturatedFat 0.6, Sodium 73.3, Carbohydrate 62.7, Fiber 14.1, Sugar 7.6, Protein 16

4 green bell peppers, tops cut off
1 cup uncooked quinoa
1/4-1/2 red onion, diced
1 -2 minced garlic clove, depending on how much you like
3 tablespoons diced green peppers (chop up the tops of the bell peppers when you cut them off)
1 (14 1/2 ounce) can black beans, drained
1 (14 1/2 ounce) can diced petite tomatoes, drained well
1/8 cup salsa
3/4 cup corn
1 teaspoon chili powder
1 teaspoon oregano
1 teaspoon cumin
1/8 cup fresh cilantro, i use alot (use more or less depending on how much you like it.)

QUINOA STUFFED BELL PEPPERS

Another from my first box of Quinoa - posting for safe keeping - haven't made this one yet. When I do I'll probably make the salsa myself rather than use jarred.

Provided by Pink Princess

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10



Quinoa Stuffed Bell Peppers image

Steps:

  • Pre-heat oven to 325 degrees.
  • Cook quinoa as per packet.
  • Steam peppers until soft but not limp.
  • In a large skillet, saute the onion and mushrooms in butter.
  • Add the diced tomatos (reserving the juice).
  • Add the crushed garlic and salsa.
  • Cook over medium heat for 10 minutes.
  • Add the sherry and simmer 10 more minutes.
  • Fold in quinoa.
  • Place peppers in baking dish and fill with quinoa mixture (half the mixture will be used up).
  • Thin remainder with reerved juice and pou around peppers.
  • Sprinkle shredded mozzarella over peppers and bake in 325 degree oven for 30-35 minutes.

Nutrition Facts : Calories 361.2, Fat 9.3, SaturatedFat 4.2, Cholesterol 15.3, Sodium 632.3, Carbohydrate 56.7, Fiber 10.2, Sugar 14.5, Protein 12.4

1 cup quinoa
2 cups water
4 large green peppers (or 6 medium)
1 medium onion, diced
1/2 lb fresh mushrooms, sliced
2 tablespoons butter
1 (28 ounce) can tomatoes, coarsely diced
2 garlic cloves, crushed
1 (12 ounce) jar mexican salsa
2 tablespoons dry sherry

STUFFED MEXICAN PEPPERS

This is a recipe I came up with 20 years ago that has recently won me the grand prize in our paper's holiday recipe contest. It is my family's favorite meal. Serve with tortilla chips on the side.

Provided by Jasgirl

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h15m

Yield 6

Number Of Ingredients 11



Stuffed Mexican Peppers image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Place the ground beef into a skillet over medium heat, and brown the meat, breaking it apart into crumbles as it cooks, about 8 minutes. Drain excess fat. Stir in the taco seasoning, water, chili powder, cooked rice, salt, garlic salt, black pepper, and 1 can of tomato sauce; mix until thoroughly combined. Bring to a boil, reduce heat to low, and simmer 20 minutes.
  • Meanwhile, cut the bell peppers in half lengthwise, and remove stems, membranes, cores, and seeds. Place a steamer insert into a large saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Place the peppers into the steamer insert, cover the pan, and steam until just tender, 3 to 5 minutes.
  • Place the steamed peppers into the prepared baking dish, and fill lightly with the meat filling. Press 1 cube of Colby-Jack cheese into the center of the filling in each pepper, and spoon the remaining can of tomato sauce over the peppers. Cover the dish with aluminum foil.
  • Bake in the preheated oven until the peppers are tender and the filling is hot, 25 to 30 minutes.

Nutrition Facts : Calories 321.8 calories, Carbohydrate 17.3 g, Cholesterol 73 mg, Fat 18.5 g, Fiber 3.1 g, Protein 21.2 g, SaturatedFat 9.9 g, Sodium 1182.2 mg, Sugar 7.1 g

1 pound ground beef
1 (1 ounce) package taco seasoning mix
¾ cup water
2 teaspoons chili powder
½ cup cooked rice
¼ teaspoon salt
¼ teaspoon garlic salt
⅛ teaspoon ground black pepper
2 (8 ounce) cans tomato sauce, divided
3 large red bell peppers
6 (1 inch) cubes Colby-Jack cheese

QUINOA TACO-STUFFED PEPPERS RECIPE BY TASTY

Here's what you need: large bell peppers, olive oil, medium onion, garlic, chili powder, cumin, salt, black pepper, quinoa, vegetable stock, black beans, corn, shredded cheese, enchilada sauce, sour cream, guacamole, shredded cheese, fresh cilantro

Provided by Jordan Kenna

Categories     Appetizers

Time 30m

Yield 4 serving

Number Of Ingredients 18



Quinoa Taco-Stuffed Peppers Recipe by Tasty image

Steps:

  • Preheat oven to 350˚F (180˚C).
  • Wash and dry the peppers.
  • Using a sharp knife, take off their tops and remove the seeds and pith.
  • Arrange the peppers in an oven-safe dish so that they stand upright.
  • Bake the peppers for 20 minutes.
  • While the peppers are baking, begin cooking the quinoa.
  • Add olive oil to a medium-sized pot or dutch oven with a lid. Add onion and cook over medium heat until tender, about 3 minutes, or until starting to become tender.
  • Add garlic and cook for an additional 2 minutes.
  • Add spices and quinoa. Sauté the quinoa for 1-2 minutes before adding the the vegetable stock.
  • Add the vegetable stock. Bring to a boil over high heat for 2 minutes.
  • Reduce heat to a low simmer and cook covered for 20 minutes or until the quinoa is cooked and has absorbed all the remaining liquid.
  • Remove the pot from the heat and add in the beans, corn, cheese, and enchilada sauce. Mix everything together thoroughly.
  • Spoon the quinoa mixture into the pre-baked peppers, being sure to press the mixture firmly into the peppers.
  • Generously top with cheese and return to the oven for an additional 20 minutes.
  • Allow the peppers to cool for 5 minutes before serving. Garnish with toppings of your choice.
  • Enjoy!

Nutrition Facts : Calories 727 calories, Carbohydrate 87 grams, Fat 32 grams, Fiber 15 grams, Protein 23 grams, Sugar 18 grams

4 large bell peppers, try to find peppers with flat bases that can stand upright
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon salt
1 teaspoon black pepper
1 cup quinoa, rinsed and drained
1 ½ cups vegetable stock
15 oz black beans, drained and rinsed, 1 can
1 cup corn
1 cup shredded cheese
½ cup enchilada sauce, or salsa
sour cream
guacamole
shredded cheese
fresh cilantro

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