Throwback Thursday: Mexican Style Quinoa Stuffed Peppers

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If you’ve been reading the blog for a while you’ll recognize this Mexican Style Quinoa Stuffed Peppers recipe.  Being a food blogger and always needing new material for the site, I rarely make the same thing twice.  However, these sounded really good and easy to make for a vegetarian and non-vegetarian.  Yep, I’ve crossed over…no more land animals for this girl.  I was eating the occasional piece of bacon or barbecue plate here and there, but no more!  After the farm tour a couple weeks back and seeing the sweet little face of a baby turkey who had just hatched from his shell, I threw in the towel.  Only fish and eggs (maybe eggs) from now on!

The last time I made these peppers I made them vegan for the June Elimination Challenge.  This time around the only thing I did different was add a little sharp white cheddar cheese to the tops and I made half of them with ground turkey for the meat eater at the table.

A little side note I’ll re-mention from the original recipe.  Unless you love the feeling of your whole mouth and esophagus being on fire (which I admit, I strangely sometimes do) make sure you remove all the seeds once you’ve charred the peppers and removed the skin.  Just a little word from the wise.;)  Don’t let that scare you though, this is a very mild dish once you go seedless.

If you add meat to this that is not already cooked, cook it separately and then add it into the cooked quinoa before stuffing the peppers.  Enjoy these Mexican Style Quinoa Stuffed Peppers!

Mexican Style Quinoa Stuffed Peppers

Mexican Style Quinoa Stuffed Peppers

SERVES 4 PrintDownload

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