Meatless Monday: Mexican Quinoa Stuffed Peppers {vegetarian, gluten-free}

I need to be a little better with the timing of these Meatless Monday posts, but there’s nothing wrong with going meatless other days of the week too!

It had been awhile since I had made stuffed peppers (almost a year and a half in fact; check out my stuffed peppers post from Aug 2012 – say whaaat?!), and last week I was coming up with meals for the week when I realized that I love them and needed to get around to making them ASAP.  But I wanted to come up with a unique recipe that was not only meatless, but one that would impress everyone, my meat loving boyfriend included.

I hope you enjoy these as much as I did.  It’s now officially one of my favorite recipes on the blog, so eat up and let me know what you think!

Mexican Quinoa Stuffed Peppers

by Healthy Girl and the City

Makes 6+ peppers* (I made 3 peppers and saved the remaining quinoa mixture for a quick lunch and side dish that lasted throughout the week)

What you need/What to do:

  • *3-6 peppers of your choice – the more colorful, the better (I went with red) – cut off the tops and take out the innards, but be sure to save the tops to use for later

for the quinoa, prepare and add:

  • 2 c veggie broth + 1 c quinoa – bring to a boil and simmer for 15-20 minutes
  • 1 tsp crushed red pepper
  • 1 tsp chili powder
  • 1/2 tsp cumin

once the quinoa prep is done, add:

  • 1 14.5 oz can fire roasted diced tomatoes
  • 1 15.5 oz can black beans (rinsed & drained)
  • 1 5.75 oz can green chilis, diced

looks like this:

quinoa + a whole lot of other yumminess waiting to get stuffed!

quinoa + a whole lot of other yumminess waiting to get stuffed!

 while the quinoa is simmering, sauté the following for about 3 minutes:

  • 1 tbsp coconut oil
  • 1 onion, diced
  • 3 cloves garlic, diced
  • pepper tops, diced
  • 1 c frozen corn

then add and sauté for an additional 2 minutes:

  • 1 c spinach, chopped

Combine the quinoa and the sautéed veggies and add:

  • 1/2 c cheddar cheese (I used a reduced fat 4 cheese Mexican option)

Stuff peppers with quinoa mixture and bake at 350 for 25 minutes, then top with additional 1/4 c cheese and bake for an additional 5 minutes #boom

and this is BEFORE i melted the cheese on top...

and this is BEFORE i melted the cheese on top…

First of all, the quinoa on its own tasted like a healthy rice-a-roni.  YUM.  So good, especially if you like it spicy.  The other ingredients I added made it better, if that’s even possible.

Seriously make these, like right now.

Other Stuff

To all my New Yorkers out there – I am once again teaching a weekly yoga class!  If you’re free Tuesdays at 11am, be sure to stop by the Alphabet City Sanctuary in the East Village for a little midday vinyasa flow.  Who’s in?!

yoga studio: abc sanctuary

yoga studio: abc sanctuary



One thought on “Meatless Monday: Mexican Quinoa Stuffed Peppers {vegetarian, gluten-free}

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