Appetizers

Spanish Style Vegetarian Stuffed Peppers

Hey guys, I know I have been MIA but for good reasons! I had my first event over the weekend and it was a success alhamdulilah (Praise God). Soon, I am traveling to New Jersey to see my family so things have been hectic around here!

Don’t you worry though, I got an amazing recipe to share with you guys that is also a vegetarian option that packs so much flavor. I also recorded a video on how to make it!

As you know, my husband and I have been trying to consume less meat and incorporate more vegetables so this is a perfect option for Meatless Mondays. Enjoy the recipe!

Servings: 6

Total time: approx. 1 hour

Ingredients

3 Red bell peppers cut in half with stem off

1/2 cup cooked quinoa

1 cup drained black beans

1 cup corn kernels

1/2 cup cooked mushrooms

1/2 cup salsa or tomato sauce

1 tbsp fajita/taco seasoning

1 tsp paprika

1 tsp chili powder

1 tsp dried oregano

1 tsp garlic powder

1 tsp onion powder

2 tbsp diced red onion

2 tbsp chopped cilantro

1 lime’s juice

1 tbsp olive oil

Salt & pepper to taste

Instructions

Preheat oven to 375 F.

Prep the bell peppers by coating them with olive oil, salt and pepper.

In a large bowl, add the quinoa, corn, beans, mushrooms, salsa, and all the seasoning.

Mix well and then using a spoon stuff the peppers well. Place them in a pan and cover with foil. Bake for 35-40 minutes till fork tender.

Garnish with the onions and cilantro or even better some homemade guacamole. Squeeze with some lime and enjoy!

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