One of my favorite recipes this summer has been my Mexican Quinoa Salad. It's been a hit with the whole family and we all have our favorite way to enjoy it like in tacos or over nachos. This week I discovered a new delicious way to serve this tasty dish: stuffed peppers. I had been wanting to try out this idea for awhile and I'm glad I finally did because they are so delicious, satisfying, and healthy too!
A few bell peppers (any color)
cheese and other desired toppings
Start by making a batch of Mexican Quinoa Salad. Since the salad recipe is so large, I made a half batch for these peppers and it was still more than enough. I'd estimate you could make 6-8 stuffed peppers with a half batch of Mexican quinoa (with the peppers cut in half as well).
There are two ways to prepare your peppers for this dish. You can cut the tops off, clean out the seeds, and stuff the whole pepper or you can cut the peppers in half, clean them out, and stuff each half. I went with the latter.
Stuff your peppers with a few scoops of Mexican quinoa, top with cheese and any other toppings or seasonings you might want, and arrange them tightly in a baking dish. Halved peppers might tip in the dish. One fix for this is to cut a little sliver off the back of your pepper so it has a flat bottom to rest on.
Cover the dish tightly with foil and bake for 10 minutes at 350°f. Uncover the peppers and bake for another 15 minutes, then let them cool for a couple minutes before serving.
This is definitely my new favorite way to enjoy my Mexican Quinoa Salad. I love the mix of flavors and I really love that this already healthy recipe just got a little healthier. It's such a perfect, colorful dish to serve as a summer appetizer or as part of the main course and it's so quick and simple to make. This will be a regular dinner option in our house from now on.