ZENB Mexican Quinoa-Stuffed Peppers
PREP TIME 10 minutes
COOK TIME 40 minutes
TOTAL TIME 50 minutes
Serving Size: 272g
|Amount per Serving*||% Daily Value|
FEATURED IN RECIPE
Create Your Own ZENB Gourmet Pasta Sauce Pack
This delicious, gluten-free ZENB Mexican Quinoa-Stuffed Peppers recipe is perfect way to get in your vegetables without compromising on taste. Delivering a good source of fiber, this recipe uses ZENB Sweet Carrot and Tomato Marinara Pasta Sauce and will be a meal your family will be asking for again and again.
- 1 cup uncooked quinoa
- 1 cup water
- 1 carton (15.5 ounces) ZENB Sweet Carrot and Tomato Marinara Pasta Sauce
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 3 cloves garlic, minced
- 1 can (15 ounces) black beans, rinsed
- 1 cup frozen corn kernels
- 4 largered, yellow, or green bell peppers, halved lengthwise, seeded
- 1 ripe avocado, diced
- 1/4 cup roughly chopped fresh cilantro
Preheat oven to 375°F. Combine quinoa, water, ZENB Sauce, spices and garlic in large sauce pan on medium heat. Cook 5-7 minutes or until mixture comes to a boil. Reduce heat to low; cover and simmer 12-15 minutes until cooked through. Stir in beans and corn. Remove pan from heat.2.
Spray pepper halves lightly with 100% olive oil cooking spray; arrange in 13x9-inch baking dish. Spoon quinoa mixture into pepper halves; cover baking dish tightly with foil. Bake 35-40 minutes, or until tender.3.
Top with diced avocado and cilantro before serving.4.
Top with diced avocado and cilantro before serving.
Sprinkle with crumbled queso fresco
Add a minced serrano chile pepper with the water and sauce for a spicy kick.
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