Meat Free Monday: Mexican Stuffed Peppers

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!

IMG_1918

Mexican Stuffed Peppers (egg, nut, and gluten free)

Ingredients:
– 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

Directions:

  1. Preheat oven to 400*F. Line a baking sheet with foil, and spray with non-stick cooking spray.
  2. Remove ribs and seeds from the insides of the peppers and set aside.
  3. 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.
  4. Meanwhile, saute green bell pepper and onion in a skillet until just tender.
  5. 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.
  6. Remove from the heat and stir in about 1/4 cup of the cheese.
  7. 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.
  8. Enjoy!

Notes:
– 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!

MIMM

Have a great day, everyone!

14 comments

  1. These look delicious. I actually have stuffed peppers on our menu for this evening 🙂

  2. These sound fantastic! I have all of the ingredients at home and no dinner plans for tonight so this will probably happen! I even took the kernels off the cob from dinner last knew because I knew they would come in handy…Perfect recipe! Pinned 🙂

    1. If you tried it, I hope you enjoyed it! Corn right off the cob is so good!

  3. shashimcharles · · Reply

    I love quinoa and this recipe sounds so GREAT! I’ve not used quinoa to stuff a pepper before – thanks so much for the inspiration for dinner one night this week!
    Shashi @ http://runninsrilankan.com

    1. Thanks! I figured it would only boost the protein and keep it GF! 🙂 I hope you tried and liked it!

  4. This looks so tasty!! Thanks for sharing 🙂

  5. Yum…. these look so delicious! I love stuffed peppers, but I don’t think I’ve ever tried stuffing them with quinoa. I need to give these a try! Happy #MIMM!

  6. These look amazing!

  7. These looks so good and nutritious! I love stuffed peppers, and your recipe packs in a lot of veggies! Always a win in my book. 🙂 I might just have to make some stuffed peppers before I head back to school!

  8. I love that your mom is joining you! There’s nothing better than having your healthy habits rub off on those you love 😀 And this recipe sounds delicious! You can never go wrong when cheese is involved.

    1. Yeah, I’m pretty happy about it. 🙂 Thanks!

  9. […] if you missed it, I also posted a new Meat Free Monday recipe: Mexican Stuffed Peppers. It’s a good one, if I do say so […]

  10. These sound delicious. I did stuffed peppers last year with black beans and they were fantastic. I have a ton of peppers right now too, so I think I need to get on that.

  11. I love love love Mexican stuffed peppers! I tend to always make mine the same way so I’m excited to have a new recipe to try. I love that you made them with quinoa, one of my favorites!

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