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Spicy Stuffed Mexican Peppers

  • 10 min
    Prep Time
  • 50 min
    Total Time
  • 5 people
    Serves
  • 438 per 1 serving
    Calories

Ingredients

  • 1 cup uncooked quinoa, rinsed
  • 1 cup Pacific Foods™ Organic Vegetable Broth
  • 1 can (10.5 ounces) Pacific Foods™ Organic Cream of Mushroom Condensed Soup
  • 1 can (about 15 ounces) black beans, drained and rinsed
  • 1 can (about 16 ounces) diced fire roasted tomatoes
  • 1 can (about 16 ounces) whole kernel corn, drained and rinsed
  • 1 jalapeño pepper, seeded and diced
  • 1/2 red onion, diced
  • 1 tablespoon garlic powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon cuminpowder
  • 1 teaspoon chili powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 4 assorted bell peppers (green, red, yellow), cut lengthwise in half and seeded
  • 1/2 cup chopped cilantro, to serve
  • 1 avocado, pitted, peeled and sliced, to serve
  • 1/4 cup crumbled cotija cheese, to serve
  • 1 lime, cut into quarters, to serve

Instructions

  • Step 1

    Preheat oven to 400°F.  Add quinoa to a medium saucepan along with the broth and soup. Stir well to combine. Bring mixture to a boil, reduce heat to a low simmer, and cook for 15 minutes. 

  • Step 2

    Add quinoa mixture to a large bowl. Stir in beans, diced tomatoes, sweet corn, jalapeno, red onion, spices, sea salt, and pepper. Stir well to combine. Place peppers in a deep baking dish or on a parchment paper lined baking tray. Spoon the quinoa mixture into the pepper halves. 

  • Step 3

    Bake peppers for 20 minutes. Carefully remove from the oven. Garnish peppers with cilantro, avocado, and cotija cheese. Top with a squeeze of lime and enjoy!

Calories 438
Total Fat 13 g
Sat. Fat 3.5 g
Trans Fat 0 g
Cholesterol 10 mg
Sodium 1213 mg
Total Carb 67 g
Dietary Fiber 15 g
Sugar 9 g
Added Sugars 0 g
Protein 15 g
Vitamin D 1 %DV
Calcium 12 %DV
Iron 25 %DV
Potassium 27 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.