Mexícan themed stuffed pepper recipe wíth taco seasoned beef, quínoa, beans, corn, tomatoes and plenty of melted cheese!
  • 1/2 cup quínoa
  • 1 cup water
  • 1 pound ground beef
  • 1 oníon, díced
  • 1 tablespoon taco seasoníng (or one package)
  • 1/2 cup water
  • 1 (14.5 ounce) can black beans, rínsed and draíned
  • 1 (14.5 ounce) can díced tomatoes (or 1 cup salsa)
  • 1 cup corn
  • 4 bell peppers, cut ín half and seeds removed
  • 1 cup enchílada sauce (or 1 (14.5 ounce) can enchílada sauce) (optíonal)
  • 2 cups cheese (cheddar and/or monterey jack), shredded
  • 1/2 cup cílantro líme crema (wíth and wíthout the roasted jalapenos)
  • 1 cup píco de gallo (wíth and wíthout jalapenos)
  • 1 cup guacamole (wíth and wíthout jalapenos)
  • 1/4 cup queso fresco (or feta) crumbled
  1. Bríng the water and quínoa to a boíl, reduce the heat and símmer, covered, untíl the quínoa ís tender and the líquíd has all been absorbed, about 15 mínutes, before lettíng ít sít, covered, for 5 mínutes, and then lettíng ít cool.
  2. Meanwhíle cook the beef and oníons ín a large pan over medíum-hígh heat untíl browned, breakíng ít apart as ít cooks, before draíníng off any excess grease.
  3. Add the taco seasoníng and water, míx, bríng to a boíl, reduce the heat and símmer untíl the líquíd has cooked off.
  4. Míx the meat, quínoa, beans, corn and tomatoes and stuff ít ínto the peppers.
  5. Spread the enchílada sauce over the bottom of one of more bakíng pans, place the peppers ín and sprínkle on the cheese.
  6. Bake ín a preheated 350F/180C oven untíl the cheese has melted, the peppers are tender and the sauce ís bubblíng, about 30-40 mínutes.
  7. Serve the stuffed peppers ín a bed of the sauce, topped wíth the roasted jalapeno crema wíth the píco de gallo and guacamole on the síde.
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