Mexican Stuffed Peppers

35 Minutes

Spice Up Your Plate with Vegetarian Mexican Stuffed Peppers!

What’s the Scoop on Stuffed Peppers?

Picture this: vibrant bell peppers stuffed to the brim with a tantalizing mix of rice, beans, veggies, and zesty spices. Can you say yum? These stuffed peppers are like a fiesta in your mouth, bursting with color, flavor, and nutrition.

Why Go Vegetarian?

Now, you might be wondering, “Why vegetarian?” Well, amigo, not only are vegetarian stuffed peppers packed with essential nutrients, but they’re also kind to the planet and easy on your wallet. Plus, they’re incredibly versatile! You can customize them to your heart’s content, adding your favorite ingredients and swapping out proteins like a culinary wizard.

Tofu: The Protein Powerhouse

Looking to amp up the protein in your stuffed peppers? Say hello to tofu, your new best amigo! Tofu is like a blank canvas, ready to soak up all those delicious Mexican flavors. Simply crumble it up and toss it into your filling mix for an extra boost of protein that’ll keep you feeling satisfied for hours.

But Wait, There’s More!

Not a fan of tofu? No problemo! You can swap it out for other proteins like black beans, lentils, or even quinoa. The options are endless, so get creative and make these stuffed peppers your own!

How to Make Vegetarian Mexican Stuffed Peppers

Making these mouthwatering delights is as easy as uno, dos, tres!

1. Start by prepping your bell peppers. Slice off the tops, remove the seeds, and give ’em a quick rinse.
2. Next, whip up your filling. Sauté your veggies, and mix in your protein of choice I used qunioa and black beans (hello, tofu!).
3. Now, it’s time to stuff those peppers! Spoon the filling into each pepper until they’re nice and plump.
4. Pop ’em in the oven and let the magic happen! Bake until the peppers are tender and the filling is heated through.
5. Serve ’em up hot and fresh, garnished with your favorite toppings like avocado, salsa, or a dollop of creamy guacamole.

SHOP MY KITCHEN

Mexican Stuffed Peppers

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• Author: Sweta Patel
• Total Time: 35
• Yield: 6 peppers 1x

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Ingredients

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• 3 bell peppers cut in half and de-seeded
• 1 onion – diced
• 1 zucchini – diced
• 2 small sweet potatoes – diced
• half a bag of spinach – chopped
• 1 cup black beans
• 1/2 cup cooked quinoa
• 2 tsp smoked paprika
• 2 tsp garlic powder
• 1 tsp ground cumin
• 1 tsp oregano
• 1/4 cup salsa verde
• 2 tbsp regular salsa of choice
• shredded cheese of choice

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Instructions

1. Start by preheating your oven to 350F and place your bell peppers cut in half in a baking tray.
2. Add some oil into a pan and sauté the onions, zucchini, sweet potatoes for 3-4 mins
3. Add all the seasonings and mix in the spinach along with black beans and cooked quinoa. Mix in both the salsas and take it off the heat.
4. Fill each bell pepper up and top it off with shredded cheese. Bake for 20 mins until cheese is nice and bubbly and enjoy!

Notes

• You can use crumbled tofu or any type or beans or lentils for this recipe.
• Add some diced jalapeños into the veggie mixture if you want to add some heat.
• Top of the stuffed peppers with sour cream, chopped cilantro and scallions.

• Prep Time: 15
• Cook Time: 20
• Category: Vegetarian

Keywords: stuffed peppers, dinner, Mexican peppers, Vegetarian food, quinoa, beans,