Mexican stuffed peppers with quinoa, beans and corn | Heart and Stroke Foundation
This hearty vegetarian entrée can be spiced up by adding diced fresh jalapenos.
Keywords
- Mexican meal
- stuffed peppers
- meals for two
- vegetarian dinner
- quinoa
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Cooking tools:
- Oven
- Stove
- Pot
- Saucepan
- Nonstick skillet
- Mixing bowl
- Baking pan
- Aluminum foil
- Fork
- Plate
- Colander
- Chef's knife
- Cutting board
- Spoon
- Measuring cup
Ingredients
- 2 large sweet peppers (red, orange or yellow)
- 1/3 cup (75 mL) quinoa
- 1 Tbsp (15 mL) canola oil
- 1/2 cup (125 mL) diced onion
- 1 tsp (5 mL) cumin
- 3/4 cup (175 mL) frozen corn, thawed
- 1/2 cup (125 mL) canned black beans, drained and rinsed
- 1/4 cup (60 mL) red peppers, chopped
- 1 Tbsp (15 mL) finely chopped cilantro or parsley
- 1/4 cup (60 mL) reduced fat Tex-Mex shredded cheese, divided
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