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Santa Fe Stuffed Peppers

August 26, 2015 • By

Santa Fe Stuffed PeppersSanta Fe Stuffed Peppers.. just the sound of it has my tastebuds jumping! I was inspired to create this recipe after visiting family in the southwestern part of the country a few years ago. If you have never been to the area (New Mexico, specifically) I highly recommend going for a visit sometime. The hispanic food influence is heavy and undeniably tasty. I went there during the annual Chili Festival and immediately knew I had to bring some of the flavors home to make something equally delicious as what I tasted during my visit. This recipe is the result of that inspiration and I hope you get to enjoy it as much as we do!

 

 

WHY you should give it a try:

Bell Peppers

  • The rich supply vitamin E, vitamin C and carotenoids provide this member of the nightshade family with a broad range of antioxidants that provide anti cancer benefits.
  • Though it is part of the pepper family, bell peppers contain minimal amounts of capsaicin which means that are not hot.

Quinoa

  • Quinoa is actually not a grain but rather a pseudocereal that comes in various colors such as white, yellow, pink, orange, red, brown, and black. Nevertheless, 1 cup of cooked quinoa packs 8g of protein and 5g of dietary fiber.
  • The high amount of soluble fiber promotes a healthy digestive system while the calcium assists in the upkeep of healthy bones, brain and nervous system.

Black Beans

  • The black color of the seed coat is produced by 8 kinds of flavonoids that act as antioxidants in the body to fight disease and free radicals which can help reduce your risk of cancer.
  • The high amount of soluble fiber and protein keeps digestion moving at a steady rate which keeps the colon healthy, keeps you fuller for longer and regulates blood sugar to prevent spikes and crashes and has been proven to lower cholesterol.
  • High amounts of folate are great for prenatal health.

Santa Fe Stuffed Peppers

WHERE to get the goods:

  • All of these items can be easily found at any grocery or health food store.
  • Black beans can be purchased from your local grocery store ready-to-cook in the canned isle or dried beans can be found in the bulk section.
  • Quinoa is also a great item to purchase in bulk.
  • Bell peppers are in season at your local farmers market in the late summer and fall.

HOW to enjoy it:

  • This dish is not only great fresh from the oven but I have also found that it lasts a few days to be eaten as yummy leftovers.
  • If you find that have extra “stuffing” or choose to make a double batch, it is great eaten by itself, atop a bed of fresh greens or you can make another fresh batch of peppers a few days into the week.

Santa Fe Stuffed Peppers

Please share a comment and let me know how you’ve enjoyed this taste of the south!

Thanks for stopping by!

Em

Santa Fe Stuffed Peppers
Serves 4
A wonderful hearty and healthy southwestern dish.
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Ingredients
  1. 6 peppers, your choice of color
  2. 1 (15 oz) can black beans, drained
  3. 1 cup corn (fresh or frozen)
  4. 2 cups cooked quinoa
  5. 1/2 white onion, chopped
  6. 1/2 cup tomato, chopped
  7. 3 cloves garlic, minced or pressed
  8. Small handful fresh cilantro, chopped
  9. 4 tbsp oil, divided
  10. 1 tbsp cumin powder
  11. 2 tbsp chili powder
  12. 1/4 tsp cayenne
  13. Salt and pepper to taste
Instructions
  1. Preheat oven to 425
  2. Remove tops of peppers, place cut side down on a baking sheet and using half of the oil, rub a thin layer on the outside of each pepper. Cook for 10 minutes
  3. While the peppers cook, heat remaining oil in a large skillet over medium heat.
  4. Add garlic and onion and cook for 5 minutes.
  5. Add beans, corn, cumin, cayenne, salt and pepper and cook for 5-7 more minutes.
  6. Add cooked quinoa, tomatoes and cilantro to the pan and mix until incorporated.
  7. Remove peppers from the oven and lower heat to 375.
  8. Using tongs to hold the peppers upright, fill with the quinoa mixture, pressing mixture gently as you go to ensure they are completely full.
  9. Place stuffed peppers back into the oven and cook for 10 minutes or until heated through.
  10. Remove from oven and enjoy!
Notes
  1. You may choose to add cheese to the tops of your peppers. If you do so, remove peppers from oven halfway through cooking and add your topping, then return to the oven and cook until cheese is bubbly.
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