Mexican Quinoa Stuffed Peppers
Mexican Quinoa Stuffed Peppers
Olivelle
6
15 minutes
45 minutes
These stuffed peppers are a crowd-pleaser that’s filling, fun, and so impressive! Packed with flavorful Mexican quinoa, they’re perfect as an appetizer, side, or main dish. Your guests will think you’ve been in the kitchen for hours, but they’re super easy to make!
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Ingredients
1 Tbsp Vera Cruz Chili Infused Olive Oil
1 Yellow Onion, diced
2 Garlic Cloves, chopped
2 cups Dry Quinoa
2 cups Chicken Broth
14.5oz can Diced Tomatoes
28oz can Tomatoe Sauce, divded
1 tsp Smokey Bacon Infused Sea Salt
1 Tbsp Hot Sauce
6 Red or Yellow Bell Peppers, cored and tops removed
Pecorino or Queso Blanco Cheese, for topping
Directions
Sauté onions and garlic in chili oil until translucent. Add quinoa and toast for 3 minutes, stirring constantly to prevent burning.
Add chicken broth, diced tomatoes, ¾ of the tomato sauce, and salt. Bring to a boil, cover, reduce heat to low and simmer for 30 minutes.
Fluff with fork and stir in hot sauce.
Stuff peppers with quinoa mixture and top with remaining tomato sauce. Bake covered at 350 degrees for 10 minutes. Uncover, sprinkle with cheese, and bake for an additional 2 minutes or until cheese is melted. Serve and enjoy!