Mexican Quinoa Stuffed Peppers
Looking for the perfect appetizer or side that is filling, fun, and impressive? Look no further! Mexican Quinoa Stuffed Peppers are super easy and are a great way to make your guests believe you have been slaving away for hours!
Ingredients
- 1 Tbsp Vera Cruz Chili Olive Oil
- 1 Yellow Onion, diced
- 2 Garlic Cloves, chopped
- 2 cups Dry Quinoa
- 2 cups Chicken Broth
- 1 (14.5 oz) can Diced Tomatoes
- 2 (14.5 oz) cans Tomato Sauce, divided
- 1 tsp Sea Salt (Sriracha or Smokey Bacon)
- 1 Tbsp Hot Sauce (Try our Vidalia Onion & Peach or Fire Roasted Habanero Hot Sauce!)
- 6 Red or Yellow Bell Peppers, cored and tops removed
- Pecorino or Queso Blanco Cheese, for topping
Directions
- Sauté onions and garlic in chili oil until translucent.
- Add quinoa and toast for 3 minutes, stirring constantly to prevent burning.
- Add chicken broth, diced tomatoes, 3/4 of the tomato sauce, and salt. Bring to a boil, cover, reduce heat to low, and simmer for 30 minutes.
- Fluff with a fork and stir in hot sauce.
- Stuff peppers with quinoa mixture and top with remaining tomato sauce.
- Bake covered at 350°F for 10 minutes.
- Uncover, sprinkle with cheese, and bake for an additional 2 minutes or until cheese is melted.
- Serve and enjoy!