Love easy weeknight dinners? Then try my Mexican Stuffed Shells and Creamy Mushroom Carbonara!
Why You’ll Love This Recipe
I love replacing pasta or rice with quinoa in some my favorite dishes. It’s loaded with tons of health benefits and is gluten free. Just as easy to prepare as rice but comes with a lot more health benefits. One cup of quiona has 8 grams of protein! These Mexican stuffed peppers are loaded with lean ground turkey, black beans, corn, crushed tomatoes and quinoa. Cumin, cayenne pepper and paprika give the filling a little kick. Healthy, satisfying and loaded with flavor. The stuffed peppers are cooked in the oven until perfectly tender. A filling, hearty and flavorful meal. Plus, this gluten-free and low-carb dish takes 35 minutes to make start to finish. Not to shabby for an easy weeknight dinner.
Ingredients
Extra-virgin olive oil (or another light-tasting oil like avocado) Lean ground turkey (could also use ground chicken, beef, or pork) Chopped onion (white or yellow) Minced garlic Crushed tomatoes Chicken stock (opt for low-sodium if using store-bought) Frozen corn Black beans (drained and rinsed) Cumin Chili powder Paprika Black pepper Salt Cooked quinoa (plain or tricolor) Lime juice Chopped cilantro Bell peppers
How To Make This Dish
Tips for Success
To speed up this recipe, I used pre-cooked quinoa. I like to make large batches of quinoa at the beginning of the week to toss into salads. You could add some Mexican shredded cheese on top if you’d like. I wanted to keep this dish as light as possible so I omitted it. You can leave your pepper whole or cut in half lengthwise. I find cutting the pepper in half makes for an easier and less messy eat. I love how colorful these peppers are. Any color or type of pepper will do. I love the presentation of the tricolor peppers.
Serving Suggestions
Creamy Confetti Corn Enchilada Rice Loaded Mexican Sweet Potatoes Cilantro Lime Brown Rice Mexican Kale Salad Black Bean and Corn Salsa
Storage Instructions
Store cooled leftover quinoa stuffed peppers in an airtight container upright for up to 3 days. Reheat in the microwave for 2-3 minutes until warmed through. We don’t recommend freezing these quinoa stuffed peppers as the texture will be affected as it thaws. But you could make a large batch of the quinoa and meat filling to freeze and use with fresh peppers later to speed up the cooking process.
More Healthy Quinoa Recipes
Chopped Kale Quinoa and Avocado Salad Tomato and Black Bean Quinoa Salad Greek Kale Quinoa Salad Mushroom Shallot Garlic Quinoa Healthy Vegetarian Quinoa Chili Cheesy Broccoli Quinoa Bake
