Mexican Quinoa & Spinach Stuffed Peppers
By zenandspice on February 05, 2014
I had never made stuffed peppers before this recipe. I had ordered them at restaurants, ate them at friend’s houses, and seen them on Pinterest but had never made them! I mistakenly thought they would be too complicated with too many ingredients. But I came up with this recipe after looking at a dozen or so recipes online and tailored it to our tastes. The boyfriend isn’t a fan of onion/scallions, so I have to pretty much take them out of every dish I make. Pain in the butt, what we do for love
First, I sautéed garlic and then added the corn, black beans, quinoa and spinach. I let this heat until the corn and beans were soft.
Then, you just stuff it into bell pepper halves!
Bake at 400 degrees for 25 minutes!
Serve with chips, salsa or avocado slices.
This is a fiber-filled dish that is sure to keep you full! The beans and quinoa add plenty of protein so no need to add meat. We’ve been adding quinoa to quite a few dishes lately, and we both really like it.
What is your favorite way to incorporate quinoa into your meals?
Find the recipe for this dish here!
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