Good morning! I hope your Monday is off to a good start!
I wanted to pop by today to share a recipe with you all that I talked a bit about last week. The reason I invented these stuffed peppers was because my mom decided to do Meat Free Mondays with me! However, she sprung that decision on me last Sunday evening. When Monday rolled around, I worked all day and then quickly had to make up some MFM dish that wouldn’t scare my mom away from the concept. 😉 (All the rest of my family eat meat at pretty much every meal, so I didn’t want my mom’s first MFM dish to be a disaster.)
The result was a couple of very tasty, simple-to-make, and delicious Mexican Stuffed Peppers. They are chock full of veggies, and the quinoa and cheese give it a good amount of protein. Perfect for Meat Free Monday!
Mexican Stuffed Peppers (egg, nut, and gluten free)
– 2 bell peppers, any color, cut in half length-wise
– 1/2 cup (dry) quinoa + 1 cup cooking liquid
– 1/2 green bell pepper, chopped
– 1/2 cup onion, chopped
– 3 cups fresh baby spinach, roughly chopped
– 1/2 cup frozen corn kernels
– 1/2 cup halved cherry tomatoes
– 2 tsp. homemade taco seasoning
– 2 tbsp. water
– 1/2 cup, or more if desired, Mexican-style shredded cheese, divided
- Preheat oven to 400*F. Line a baking sheet with foil, and spray with non-stick cooking spray.
- Remove ribs and seeds from the insides of the peppers and set aside.
- Combine quinoa and cooking liquid (I used broth, but you can use water) in a saucepan. Bring to a boil, then reduce to a simmer and cook for about 15 minutes, or until quinoa is cooked through.
- Meanwhile, saute green bell pepper and onion in a skillet until just tender.
- Add spinach, corn, and tomatoes, and stir. Sprinkle taco seasoning over and add water. Cook everything until the water is evaporated and spinach is wilted.
- Remove from the heat and stir in about 1/4 cup of the cheese.
- Spoon filling into prepared peppers, top with the remaining 1/4 cup of cheese, and bake for about 25 minutes, or until pepper is softened, cheese is melted, and filling is heated through.
– You could add in 1/2 cup black or pinto beans to this for more texture, fiber, and protein. The only reason I didn’t was because we didn’t have any on hand!
I’m linking this post up to Katie’s Marvelous in my Monday. Thanks for hosting, Katie!
Have a great day, everyone!