These 5-Ingredient Mexican Quinoa Stuffed Peppers are made with fresh and healthy ingredients, they are vegetarian (yet filling!), and so tasty!
Ingredients
6 medium pepper(s)
Red bell pepper
(or any any color, core removed)
1 package
Tempeh (tempe)
(Lightlife, cooked according to package instructions)
3 cup
Quinoa, cooked
(cooked)
2 cup
Pepper jack cheese
1 cup
Salsa, ready-to-serve, low sodium, hot/medium
6 gm
H-E-B 30% Less Sodium Taco Seasoning
(2 tsp, more to taste)
Instructions
Preheat oven to 350 degrees F. Arrange the peppers in a 9 x 13-inch baking dish so that the cavity side is facing up.
In a large mixing bowl, stir together the cooked tempeh seasoned with taco seasoning, cooked quinoa, 1 1/2 cups shredded cheese and salsa until combined. Spoon the mixture evenly into the cavities of the six bell peppers. Sprinkle the tops with the remaining 1/2 cup shredded cheese.
Bake uncovered for about 25-30 minutes, or until the peppers are cooked and soft and the cheese is all melted. Serve immediately, topped with optional toppings if desired.
Notes:
Optional Toppings:
chopped cilantro, diced avocado, corn, green onions
