Nadia Duriavig: Foodie Unplugged


Tex Mex Quinoa Stuffed Roasted Peppers

Fast and Filling and So So Yummy

TEX MEX & Quinoa Stuffed Roasted Peppers

We had Mexican on the menu the other evening and, as usual, I was left with a bunch of tex mex leftovers. All the good stuffavocados, some salsa, some refried beans, and sour cream. So yummy! Yet how many nights in a row can I make tacos? I decided to try something different and came up with an idea for some vegetarian-style stuffed peppers. They were an awesome hit! The quinoa topping was hearty with a bit of crunch, and the tex mex filling gave every bite a creamy tasty balance. They were a snap to put together, and the beans and quinoa gave the dish a protein punch that made these satisfying enough to serve as dinner. Topped with some sour cream, avocado, and cilantro, they disappeared before I could tell everyone how healthy they were. Try them for a twist on an every night meal! Your family will be requesting these again soon.


serves 4 (makes 8 halves)

4 peppers, halved and cleaned
olive oil
3/4 cup salsa
1/2 cup sour cream
3/4 cup refried beans
2 cups cooked quinoa
1 small onion, diced
1 avocado
1 handful cilantro, chopped
pinch salt and pepper

 Place peppers on a baking tray.

I like to use an array of pepperswhatever is usually on saleorange, yellow, red, or green all work with this recipe.

 Lightly dress with a bit of olive oil and salt and pepper.

 Place 1-2 tsps each of salsa and sour cream in each pepper. Next, add 1-2 tbsps of refried beans.

You can really stuff with as much or as little as you like here, although take care not to over-stuff the peppers or they can get a little messy. If you are watching your calories, try to purchase organic, all natural beans with no added fat, and low fat sour cream that is made with skim milk instead of additives.

 Dice the onion and mix with the quinoa.

For convenience, you can make the quinoa ahead of time and keep it in the refrigerator.

 Top with a tbsp of salsa.

 Bake at 350-375 for 45 minutes or until peppers are cooked through and roasted.

 Top and serve.

I like to top with sour cream, cilantro, and some avocado. Feel free to add some of your favourites, like shredded cheese or jalapeños, too!

Want to sample another amazing vegetarian recipe? Try my Deliciously Spiced Roasted Cauliflower and Eggplant Salad or my Roasted Asparagus with Homemade Sriracha Mayo.