Taco-Stuffed Peppers
A delicious way to enjoy your favorite Mexican flavors without the extra carbs.
Ingredients
- 4 Bell Peppers
- 1 tbsp Olive Oil
- 1 Onion Chopped
- 3 Garlic Cloves Minced
- 1 tbsp Chili Powder
- 1 tspn Ground Cumin
- 1 tspn Salt
- 1 tspn Ground Black Pepper
- 1 cup Quinoa Rinsed
- 1 1/2 cups Vegetable Stock
- 1 cup Canned Black Beans
- 1 cup Cut Corn
- 1 cup Taco Cheese
- 1/2 cup Enchilada Sauce
Instructions
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Cut and remove the end portion of the bell peppers with the stem exposing the ribs and seeds inside.
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Remove the ribs and seeds so that you are left with four hollow bell peppers and place them in a glass baking pan, open side up, at 350 degrees Fahrenheit for 20 minutes.
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Place a saute pan on medium high heat and add the olive oil.
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Just before the olive oil starts to smoke, add the onions and saute until tender.
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Add the minced garlic and continue to stir to mix evenly.
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Add the chili powder, cumin, salt, ground black pepper, and quinoa. Mix well.
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Add the vegetable stock and stir. Close the lid and simmer for 20 minutes.
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Turn off heat and add in the black beans, corn, cheese, and enchilada sauce and mix well.
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Use a spoon to stuff the bell peppers with the taco stuffing. If you'd like, add more cheese on top.
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Place the stuffed bell peppers back into the glass baking pan, open side up, and bake for 20 minutes at 350 degrees Fahrenheit.
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Serve and enjoy!