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    May 1, 2017

    Taco-Stuffed Peppers

    Taco night just got a whole lot more vegetarian!

    by ,

    INGREDIENTS

    Servings: 4

    4 medium/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

    1½ cups vegetable stock

    1 15-ounce can of black beans, drained and rinsed

    1 cup corn

    1 cup shredded cheese

    ½ cup enchilada sauce

    Toppings

    Sour cream

    Guacamole

    Cheese

    Cilantro

    PREPARATION

    # 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.

    # 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!

    Inspired by: Two Peas And Their Pod and Minimalist Baker.