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Mexican Quinoa Stuffed Red Pepper

Red bell peppers stuffed with a Mexican quinoa mixture topped with goat cheese. Great for meatless Monday.
Course Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4

Ingredients

  • 1 hatch chile chopped
  • 1 cup red onion diced
  • 2 cloves garlic chopped
  • 1 cup fresh corn
  • 1 tbsp olive oil
  • 2 tbsp lime juice
  • 1 tbsp dried oregano
  • 1/4 tsp red pepper flakes
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 red bell peppers
  • 1 can fire roasted tomatoes
  • 2 cup cooked quinoa
  • 4 oz goat cheese crumbled

Instructions

  • Heat olive oil in a medium saute pan. Add chiles and red onion, cook until slightly softened. Add garlic and corn and cook 1-2 minutes more.
  • Place in medium bowl. Add lime juice, oregano, cumin, chile flakes, salt and pepper. Add tomatoes and cooked quinoa; toss.
  • Heat oven to 350°F. Cut each bell pepper in half; remove seeds and membranes (leave stem on, if desired). Fill pepper halves with quinoa mixture; sprinkle evenly with cheese. Place on cookie sheet.
  • Bake 15 minutes or until peppers are tender and stuffing is hot.