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Mexican Quinoa Stuffed Peppers

I made these three times now! I've learned that if you simmer all stuffing ingredients w/uncooked quinoa for 20 minutes it combines flavors so much better plus there's no need to precook quinoa (also omit broth!), stuff RAW peppers, and bake for an hour, they turn out better. 

To make the recipe quicker, I like to just chop up all of the bell peppers and saute rather than stuffing them and baking.

Next time I think we will increase the salsa in the recipe and add more jalapenos and red pepper flakes.

They are now in my top 10! :) I *love* the cumin taste in these (I bumped it up to a tbsp and omitted the oregano)...delish!

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