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    You are in: Home / Recipes / Mexican Quinoa Stuffed Bell Peppers Recipe
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    Mexican Quinoa Stuffed Bell Peppers

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on February 02, 2009

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

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    • on May 01, 2013

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

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    • on October 20, 2012

      Love it.

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    • on January 12, 2011

      Love this! Especially love that it is super yummy and low-cal! The Quinoa was surprisingly very hard to find...but I'm glad we found it! We added jalapenos and red pepper flakes and then topped it with some hot (spicy) salsa. Next time I think we will increase the salsa in the recipe and add more jalapenos and red pepper flakes. Thanks for posting this Lakerdog2! This one is definately a keeper in our book!

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    • on August 08, 2009

      This was great! I added a banana pepper because it was garden season and a pepper was lying on the counter. Next time I would add even more heat though...a jalapeno or another hot pepper or two. My husband enjoyed the recipe though and he usually wants meat in his stuffed peppers.

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    • on June 13, 2009

      This recipe is FABULOUS! I used red peppers and this cooked up very well. So flavorful, I can see this stuffing going into several different things including tacos, wraps, salads... Very good, thanks for the recipe!

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    • on August 28, 2008

      5 STARS !!! :) I made this tonight and it was DELISH! The flavor reminds me alot of my Cuban Black Bean Soup "Cuban Black Bean Soup" -- hearty, stick to your ribs comfort food. DH has wanted to try some quinoa dishes for a while, and I bought some organic at the store and searched for recipes that I thought might fit our tastes. This one I will definitely make again. DH really liked it as it was meatless, but still full of quality protein and low in fat. Thanks Lakerdog2 for sharing - I never would have thought of this on my own, I'm not that creative!. I might add some red pepper flakes or a jalapeno next time for some heat.

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    Nutritional Facts for Mexican Quinoa Stuffed Bell Peppers

    Serving Size: 1 (392 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 335.4
     
    Calories from Fat 36
    10%
    Total Fat 4.0 g
    6%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 73.2 mg
    3%
    Total Carbohydrate 62.6 g
    20%
    Dietary Fiber 14.1 g
    56%
    Sugars 7.6 g
    30%
    Protein 15.9 g
    31%

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