ZENB Mexican Quinoa-Stuffed Peppers

SERVES 8

PREP TIME 10 minutes

COOK TIME 40 minutes

TOTAL TIME 50 minutes

Nutritional Facts

NUTRITIONAL FACTS

Serving Size: 272g
Servings: 8

Calories: 280

Amount per Serving*% Daily Value
Total Fat11g14%
Saturated Fat1.5g8%
Sodium340mg15%
Carbohydrates38g14%
Dietary Fiber10g36%
Total Sugar6g
Protein9g
Vitamin A 15%
Vitamin C 50%
Calcium 54mg 4%
Iron 3mg 15%
Potassium 744mg 15%
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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.

INGREDIENTS

  • 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

INSTRUCTIONS

1.

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.

Tasty Tips

Sprinkle with crumbled queso fresco

Add a minced serrano chile pepper with the water and sauce for a spicy kick.

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