Quinoa Stuffed Mexican Peppers

Quinoa Stuffed Mexican Peppers

 

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prep time

15 mins

cook time

40 mins

total time

55 mins

 

gluten-free | dairy-free | refined sugar-free | soy-free | nut-free

author: Queen of Quinoa

recipe type: Entree

serves: 2

Ingredients

• 2 red bell peppers (any color would work I used green)
• ½ cup cooked quinoa
• 1 tablespoon olive oil (I prefer coconut oil)
• ⅓ pound Shrimp
• ½ red onion, finely chopped
• 1 jalapeno, seeds removed and finely chopped
• 2 garlic cloves, minced
• ¼ cup sweet corn (fresh or frozen)
• 10 cherry tomatoes, quartered
• ½ avocado, chopped
• ¼ cup cilantro, finely chopped
• Juice of ½ lime
• Salt & pepper to taste
• Hot sauce to serve (optional)

Instructions

1. Preheat the oven to 400 degrees F and fill a small baking dish with ¼” of water.
2. Core and seed the peppers by cutting a circle around the top and pulling off the stem (most of the seeds should come with it).
3. With a small knife, carefully remove any remaining seeds and place the peppers (standing up) in the baking dish.
4. Bake for about 20 minutes until the peppers start to soften.
5. While the peppers are baking, prepare the filling by heating the oil over medium heat.
6. Add the garlic, onions and jalapenos, cooking until the garlic becomes fragrant and the onions are translucent, about 2 minutes.
7. Add the shrimp and corn and cook until the shrimp are cooked through, about 3 minutes.
8. Transfer these ingredients into a large mixing bowl and combine with quinoa, tomatoes, avocado, cilantro and lime juice.
9. Toss all ingredients together until fully combined.
10. Season with salt and pepper and set aside until the peppers are done.
11. When the peppers have softened slightly, remove them from the oven and carefully spoon the filling into each pepper until it’s nice and full.
12. Transfer back to the baking dish and bake for another 20 minutes.
13. Garnish with a bit more cilantro and a touch of hot sauce (if you like the extra heat).
14. Enjoy!