Mexican Stuffed Peppers [Vegetarian + Gluten Free]
“Sorry, I was having a stuffed pepper photo shoot.” -Me, on a Saturday night, because I am completely wasting my last weeks of being 25. JK the first half of February was not a waste and I spent the last two recouping and preparing for more trips. But still, I was photographing stuffed peppers on a Saturday night.
Remember when I used to be crazy and go to raves in Milan and dance on stage and tables and wake up hungover and eat biscuits? Yeah, I do remember those days and that past lifetime. Now I’m too tried from waking up at 6 a.m. on a Saturday to run 14 miles to stay up much past 10:30.
I have become the surrogate parent of a Canon EOS 7D so playing with this camera was kind of a treat and something I had been looking forward to all day. Cameras are hard, yo. Luckily I have a pro photographer on speed-dial (remember when that was a thing?) so you’re about to get way better photos and more recipes. Lucky you.
These peppers are stupid easy to make. I hadn’t originally planned on making these with the Stubbs marinade sauce but I saw it in the fridge and am I ever glad I added it. I couldn’t stop thinking about how excited I was to come home and eat these for dinner on Monday night because we all know things like this are even better a couple days after. With 15 grams of protein, these are a great Meatless Monday or Lenten meal, if you do that kind of thing. (I’m a terrible Catholic and do not… whoops.)
- 4 bell peppers
- 2 cups cooked quinoa
- ½ cup Stubbs green chile sauce
- 1 can black beans, drained and rinsed
- ⅓ cup + 2 tbsp shredded Cabot Pepperjack Cheese
- Preheat oven to 400 degrees.
- Cut top off peppers and cut out weird seedy inside.
- Place peppers on a baking sheet and bake for 20 minutes.
- While peppers are cooking, mix quinoa, black beans, Stubbs sauce and shredded cheese in a medium sized bowl.
- Take peppers out of oven and carefully stuff with quinoa + bean mixture. Don't burn yourself - I warned you to be careful.
- Top pepper mixture with additional 2 tbsp of cheese.
- Cover peppers with foil and bake for another 20 minutes.
- Uncover and bake for another 5 minutes until cheese begins to brown.
- Serve with your favorite hot sauce and sliced avocado.
Chat with me:
Are you ready to be social on the weekends or do you try to stay low-key like me? Who is on your favorites list on your phone? Did you have a wild side like I did?