Vegetarian Mexican Stuffed Peppers

My husband recently read a book that inspired him to completely change his diet.

I'm talking green smoothies with a million different greens (bok choy? seriously?), no dairy, only 1 cup of 100% whole wheat grains daily (did you know that a food product only needs 51% whole wheat grain to label itself as 'whole wheat'?), the occasional lean meat, and obviously no sweets or fat. 

Good for him, right?

Not good for wifey.

Bad for wifey....

Dinners have been challenging to say the least, and I've certainly missed some of my favorite foods!

BUT, there is a bright side people.

I'm like master chef-reinvented. Booyeah.

Here, I present my own version of Stuffed Peppers!

I'm sure you heard about the quinoa hype, and I'm officially converted. It's basically identical to brown rice on steroids. More protein, more fiber, tastes great, it's pretty much amazing.

First, you want to throw half of a diced onion, 2 cloves minced garlic, 1/2 c quinoa (rinsed), and 1 c chicken broth in a saucepan.

Bring it to a boil, then simmer 5 minutes uncovered.

Turn the heat off, cover, and let sit 15 minutes.

While the quinoa's cooking, throw a can of black beans (rinsed), a can of green chilies, 2 tomatoes, 1 c corn, and cilantro in a bowl. Make it look pretty. 

Because this is what your daily cooking looks like, right?

Fluff said quinoa with a fork and stir it into the bowl of veggie and protein goodness.

Season mixture with cumin, chili powder, and cayenne.

You can add cheese into this mixture here to make the whole pepper full of cheesiness, but I just sprinkle it on top at the end.

Slice tops off and insides out of your bell peppers (I did two, this recipe makes enough for four) and rinse. Cover with a damp paper towel or two, set on a plate and microwave 2 minutes to soften them.

After they've been nooked, fill peppers with quinoa mixture.

For the sauce, I used a can of tomato sauce and seasoned it with cumin, chili powder, cayenne, and onion powder. Place sauce in pan, top with peppers.

Cover with foil and bake at 375 for 30 minutes.

 Top with cheese, sour cream, whatever suits your Vegetarian Mexican fancy!

Pin It