Mexican Quinoa Stuffed Peppers

Wednesday, April 20, 2022

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Mexican Quinoa Stuffed Peppers, stuffed peppers, quinoa, how to make quinoa, quinoa stuffed peppers, side dish, side dish recipe, recipe, food, mexican cream, guacamole, old el paso, vegan, vegan recipe, vegetarian recipe, food photography , spicy food, food blog, food blogger, spicy fusion kitchen

Mexican Quinoa Stuffed Peppers, stuffed peppers, quinoa, how to make quinoa, quinoa stuffed peppers, side dish, side dish recipe, recipe, food, mexican cream, guacamole, old el paso, vegan, vegan recipe, vegetarian recipe, food photography , spicy food, food blog, food blogger, spicy fusion kitchen

Mexican Quinoa Stuffed Peppers, stuffed peppers, quinoa, how to make quinoa, quinoa stuffed peppers, side dish, side dish recipe, recipe, food, mexican cream, guacamole, old el paso, vegan, vegan recipe, vegetarian recipe, food photography , spicy food, food blog, food blogger, spicy fusion kitchen

Mexican Quinoa Stuffed Peppers, stuffed peppers, quinoa, how to make quinoa, quinoa stuffed peppers, side dish, side dish recipe, recipe, food, mexican cream, guacamole, old el paso, vegan, vegan recipe, vegetarian recipe, food photography , spicy food, food blog, food blogger, spicy fusion kitchen

*Caution* you will be stuffed
 after having these!


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I love quinoa. It's such a versatile ingredient, that's packed with nutrients and is known to be healthy. I've cooked it a few times, and it's always been a great go-to salad ingredient. I find it's very filling, but also great for quick meals and meal prep. Avocado Quinoa Salad is a salad recipe I've shared previously, with quinoa in it. 
 
We've all had a few bell peppers rolling around in our vegetable drawer, and this is a great recipe to use them up. I won't go on and on about Mexican Quinoa Stuffed Peppers, because the taste and look says it all. 

Check out the short FAQ next, where I answer some common first questions, as well as share more suggestions on how to use the filling.

If you're new to my site, something to note is that I share the method twice. One with step-by-step pictures, and right afterwards, I share the same method, just minus the pictures.



FAQ

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How Long Does The Quinoa Filling Last In The Fridge?

Note that you will have some leftover filling as it won't all fit into the 2 large bell peppers. You could also use mini bell peppers, which I will be doing next time.

I didn't mind the leftovers because I just stored it in an airtight container in the fridge and I ate it as a side with my next meals. The leftovers last for around 3–4 days in the fridge.

What Can I Serve These Mexican Quinoa Stuffed Peppers With?

Saucy or Spicy Chicken
Grilled Chicken 
Steak
Side Dish for a Braai or BBQ (if you make mini ones). 

What Else Can I Use This Quinoa Filling For?

Wraps
Baked Potato Topping
Salad

What Toppings Should I Add Before Serving The Quinoa Stuffed Peppers?

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You can serve it as is, right out of the oven, but I found garnishing it with some fresh coriander, Mexican Cremá or sour cream, and guacamole or sliced avocado really elevated the flavours of the dish when you eat it. 

Instead of making it fresh, I tried this Old El Paso Squeezy Chunky Guacamole, and it was really delicious and such a time-saver. If you're someone who easts guac a lot, you need to give this a try.

How To I Keep These Stuffed Peppers Vegan?

Just skip the Mexican Cremá or sour cream.


 INGREDIENTS 


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1/2 Cup Uncooked Quinoa 
1 Cup Vegetable Stock [if you don't have any, you can use the same amount of water]
1/2 Cup Water

2 Large Red Peppers
1 Large Red Onion 
2 Cups Cherry Tomatoes 
1 Large Tin Kernel Corn 
1 - 2 Sliced Jalapenos 
1 Tbsp Freshly Crushed Garlic

1/2 tsp Lemon Pepper 
1/4 tsp Salt
1/2 tsp Red Chili Flakes
1 1/2 Tbsp Lime Juice 
1 tsp Paprika 
1 tsp Cumin Powder 
1 - 2 Tbsp Oil 

Handful Fresh Coriander

1/4 Cup Mexican Crema or Sour Cream (optional)
1/2 Cup Guacamole - or 1 Freshly Sliced Avocado 

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QUICK TIPS ON HOW TO COOK QUINOA

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  • When it comes to cooking quinoa, I will say do not be intimidated. It does take a bit of practise to get it just right, or maybe that was just me. I've made a few mistakes in the beginning, so here are some quick tips I now incorporate when I cook quinoa.
  • I have found I need a bit more water than what others have suggested. The common ratio is 1:2. However, I noticed I need just a bit more liquid than that, so for me, I use the ratio of 1:2.5 [1 cup dry quinoa to 2 1/2 cups water].
  • As your quinoa is boiling away and you see it has doubled in size and is starting to soften, it's done. Also, it's very important to let it steam, once there's no water left, and the heat is turned off. This will help open the quinoa, dry it out, and it will become more fluffy. 

I will share more details on how to cook quinoa in the method. If you'd like a specific post on "how to cook quinoa," let me know and that may be my next post.





METHOD WITH STEP-BY-STEP PICTURES


Mexican Quinoa Stuffed Peppers, stuffed peppers, quinoa, how to make quinoa, quinoa stuffed peppers, side dish, side dish recipe, recipe, food, mexican cream, guacamole, old el paso, vegan, vegan recipe, vegetarian recipe, food photography , spicy food, food blog, food blogger, spicy fusion kitchen

1. Firstly, let's make the quinoa. Getting the right ratio of water to quinoa is very important; too much water and the quinoa will be mushy, too little water and it will be dry or still uncooked. Cooking quinoa does take some practice and don't be afraid to adjust the timings. As long as the quinoa puffs up after they steam you're in the clear.

Rinse your quinoa in a fine mesh colander under running water for around 30 seconds, before draining well. Next, add the rinsed quinoa into a medium-sized pot, that's deep, and add the 1 cup vegetable stock (you can substitute it with an equal amount of water) and 1/2 cup water.

Bring it to a boil over medium-high heat, then decrease the heat down to medium, allowing it to gently simmer. Continue cooking until the quinoa has absorbed all of the water, so for approximately 15 minutes (small amounts of quinoa will be ready around the 10 minutes mark; while larger amounts of quinoa may take between 15 to 20 minutes to cook). 

Once you see all the water has been absorbed, your quinoa has doubled in size and is soft, turn off the heat, keep the pot covered, and let the quinoa steam for another 5 - 10 minutes. This step gives the quinoa time to pop open, so it’s nice and fluffy. 

Remove the lid and fluff the quinoa with a fork, I actually layer it out on a plate and I pop it in the fridge to cool down. 
 
Mexican Quinoa Stuffed Peppers, stuffed peppers, quinoa, how to make quinoa, quinoa stuffed peppers, side dish, side dish recipe, recipe, food, mexican cream, guacamole, old el paso, vegan, vegan recipe, vegetarian recipe, food photography , spicy food, food blog, food blogger, spicy fusion kitchen

2. While the quinoa is boiling or cooling down, prep the other ingredients. Dice up the onion into small-medium cubes and mince/crush the garlic. Add both to a bowl.
 
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3. Next, cut the cherry or cocktail tomatoes in half, slice up the jalapenos, and drain the entire kernel of corn into the same bowl.
 
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4. Once your quinoa has cooled down, add it to the same bowl, and give it a mix. 
 
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5. Time to spice up your filling. To the quinoa mixture, add salt, red chilli flakes, cumin powder, lemon pepper, paprika, lime juice, and oil. Mix it all together till all the spices are properly incorporated with your quinoa/vegetable mix. You can adjust the heat level depending on your preference, adding more paprika or red chilli flakes if you'd like.

 Mexican Quinoa Stuffed Peppers, stuffed peppers, quinoa, how to make quinoa, quinoa stuffed peppers, side dish, side dish recipe, recipe, food, mexican cream, guacamole, old el paso, vegan, vegan recipe, vegetarian recipe, food photography , spicy food, food blog, food blogger, spicy fusion kitchen

6. Preheat the oven to 180° C. Slice the bell peppers in half, remove the seeds, and place them on a baking pan or even in a baking dish. 

 Mexican Quinoa Stuffed Peppers, stuffed peppers, quinoa, how to make quinoa, quinoa stuffed peppers, side dish, side dish recipe, recipe, food, mexican cream, guacamole, old el paso, vegan, vegan recipe, vegetarian recipe, food photography , spicy food, food blog, food blogger, spicy fusion kitchen
 
7. Mix your spicy quinoa filling one more time, before generously stuffing the halved peppers with the mixture until they're full. 

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8. Cover the baking pan or dish with foil and place it in the oven for 15–20 minutes. Afterwards, remove the foil, increase the heat to 200 Degrees C, and let it bake for another 5–10 minutes, just until the peppers are soft and have browned on the edges.

 Mexican Quinoa Stuffed Peppers, stuffed peppers, quinoa, how to make quinoa, quinoa stuffed peppers, side dish, side dish recipe, recipe, food, mexican cream, guacamole, old el paso, vegan, vegan recipe, vegetarian recipe, food photography , spicy food, food blog, food blogger, spicy fusion kitchen

9. Once done, it's time to plate. On top of each Mexican quinoa stuffed pepper, add some freshly sliced avocado, or a dollop of guacamole, drizzle with some Mexican Cremá (recipe here), or sour cream. The Mexican crema, or sour cream, is optional. You can skip it if you'd like to keep this vegan. Finally, don't forget to garnish with some freshly chopped coriander.




METHOD WITHOUT PICTURES


Mexican Quinoa Stuffed Peppers, stuffed peppers, quinoa, how to make quinoa, quinoa stuffed peppers, side dish, side dish recipe, recipe, food, mexican cream, guacamole, old el paso, vegan, vegan recipe, vegetarian recipe, food photography , spicy food, food blog, food blogger, spicy fusion kitchen

  1. Firstly, let's make the quinoa. Getting the right ratio of water to quinoa is very important; too much water and the quinoa will be mushy, too little water and it will be dry or still uncooked. Cooking quinoa does take some practice and don't be afraid to adjust the timings. As long as the quinoa puffs up after they steam you're in the clear. Rinse your quinoa in a fine mesh colander under running water for around 30 seconds, before draining well. Next, add the rinsed quinoa into a medium-sized pot, that's deep, and add the 1 cup vegetable stock (you can substitute it with an equal amount of water) and 1/2 cup water. Bring it to a boil over medium-high heat, then decrease the heat down to medium, allowing it to gently simmer. Continue cooking until the quinoa has absorbed all of the water, so for approximately 15 minutes (small amounts of quinoa will be ready around the 10 minutes mark; while larger amounts of quinoa may take between 15 to 20 minutes to cook). Once you see all the water has been absorbed, your quinoa has doubled in size and is soft, turn off the heat, keep the pot covered, and let the quinoa steam for another 5 - 10 minutes. This step gives the quinoa time to pop open, so it’s nice and fluffy. Remove the lid and fluff the quinoa with a fork, I actually layer it out on a plate and I pop it in the fridge to cool down. 
  2. While the quinoa is boiling or cooling down, prep the other ingredients. Dice up the onion into small-medium cubes and mince/crush the garlic. Add both to a bowl.
  3. Next, cut the cherry or cocktail tomatoes in half, slice up the jalapenos, and drain the entire kernel of corn into the same bowl.
  4. Once your quinoa has cooled down, add it to the same bowl, and give it a mix. 
  5. Time to spice up your filling. To the quinoa mixture, add salt, red chilli flakes, cumin powder, lemon pepper, paprika, lime juice, and oil. Mix it all together till all the spices are properly incorporated with your quinoa/vegetable mix. You can adjust the heat level depending on your preference, adding more paprika or red chilli flakes if you'd like. 
  6. Preheat the oven to 180° C. Slice the bell peppers in half, remove the seeds, and place them on a baking pan or even in a baking dish.
  7. Mix your spicy quinoa filling one more time, before generously stuffing the halved peppers with the mixture until they're full. 
  8. Cover the baking pan or dish with foil and place it in the oven for 15–20 minutes. Afterwards, remove the foil, increase the heat to 200 Degrees C, and let it bake for another 5–10 minutes, just until the peppers are soft and have browned on the edges.
  9. Once done, it's time to plate. On top of each Mexican quinoa stuffed pepper, add some freshly sliced avocado, or a dollop of guacamole, drizzle with some Mexican Cremá (recipe here), or sour cream. The Mexican crema, or sour cream, is optional. You can skip it if you'd like to keep this vegan. Finally, don't forget to garnish with some freshly chopped coriander.


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Mexican Quinoa Stuffed Peppers, stuffed peppers, quinoa, how to make quinoa, quinoa stuffed peppers, side dish, side dish recipe, recipe, food, mexican cream, guacamole, old el paso, vegan, vegan recipe, vegetarian recipe, food photography , spicy food, food blog, food blogger, spicy fusion kitchen


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8 comments

  1. Love this! I loved stuffed peppers and this sounds delicious

    ReplyDelete
  2. It looks delicious. I will be trying this recipe. Thanks!

    ReplyDelete
  3. I don't eat stuffed peppers enough - you've inspired me to make these more often!! Thank you :)

    ReplyDelete
    Replies
    1. Haha I think we're all guilty of that sometimes, but I'm glad my recipe has inspired you to make some lol

      Delete