Southwestern Stuffed Peppers

Now that we’ve taken a trip to Italy, let’s head south of border!

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Tuesday night, right after I posted my Pizza Pasta Stuffed Peppers, I decided to round up a few of my favorite ingredients to develop a new, slightly more substantial take on the recipe. Thanks to a handful of black beans and some hearty quinoa, this just-spicy-enough meal has more than double the protein content of its Italian cousin!

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And since we have an extra day this weekend to adventure, why not share it now?

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You can easily customize this with your favorite vegetables, spices, beans and grains—I won’t be offended. :) But whatever you do, don’t forget to pick up some salsa to spoon on top and chips (like my go-to grocery pick) so you can scoop up every delicious bite. I promise: You won’t regret trying this one!

Peppers

Southwestern Stuffed Peppers

Serves 3

  • 2 plum tomatoes, chopped into bite-sized pieces
  • 1/2 cup chopped red onion
  • 3/4 cup chopped butternut squash
  • 1/8 teaspoon cumin
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon paprika
  • 1/4 teaspoon chili powder
  • 1 package Roland Black Bean Quinoa (or 3/4 cup plain quinoa, rinsed)
  • 1/2 cup canned black beans, rinsed
  • 3 bell peppers
  • Baked tortilla chips and salsa for serving (optional)
  1. Preheat oven to 425°.  Toss tomatoes, onion and squash on a foil-lined sheet pan. Sprinkle on cumin, garlic powder, paprika and chili powder. Roast for 20 minutes, stirring halfway through.
  2. While the vegetables are cooking, bring 1 1/2 cups of water to a boil in a medium saucepan. (You could also swap in 1 1/2 cups of broth or stock if you are using plain quinoa.) Lower heat to a simmer, pour in quinoa, stir, then add a lid. Allow to simmer for 15-20 minutes until all liquid is absorbed, stir and remove from heat.
  3. In a large bowl, combine quinoa, roasted vegetables and black beans.
  4. Cut off the top inch or so of each bell pepper and remove seeds and ribs. Stuff peppers with quinoa mixture and place in an ovenproof dish.
  5. Bake peppers in 425° oven for about 20 minutes, until peppers become tender.

Nutrition information per serving: 281 calories, 3 g fat, 11 g fiber, 11 g protein, 20 mg sodium

 

You may have noticed that since my accident (and the resulting exercise hiatus), I’ve been posting more recipes and less fitness content. I plan to ramp up workout-minded programming when I get back on track myself.

In the meantime, I’m declaring September Pizza Month here on Healthful Bites! Pizza purists might know that October is officially National Pizza Month, but why not celebrate early and help you find your favorite spins on this supper before the main event?

I’d love your input for Pizzapalooza post #1: appetizer, personal or pasta salad?

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Comments

  1. Sounds yummy! I’ve always thought about doing stuffed peppers and never gotten around to it. And I love the addition of squash in this one!

    Pizza … mmm, I love all things pizza.

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