Vegetarian Stuffed Anaheim Peppers
Mild Anaheim peppers filled with a savory blend of black beans, corn, and melted cheese for a satisfying meatless meal.
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Ingredients
- 4 large Anaheim peppers
- 1 1/2 cups Cooked quinoa or rice
- 1 can (15oz) Black beans, drained and rinsed
- 1/2 cup Frozen corn kernels
- 1 1/2 cups Shredded Monterey Jack cheese
- 1/2 cup Salsa verde
- 1 teaspoon Ground cumin
- 1/2 teaspoon Smoked paprika
- 1 tablespoon Olive oil
- 1/4 cup Fresh cilantro, chopped(optional)
Instructions
- 1
Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
- 2
Slice each Anaheim pepper lengthwise from stem to tip and carefully remove the seeds and membranes while keeping the stem intact.
- 3
In a large mixing bowl, combine the cooked quinoa, black beans, corn, salsa verde, cumin, and smoked paprika.
- 4
Fold in 1 cup of the shredded cheese and the chopped cilantro into the filling mixture.
- 5
Stuff each pepper half generously with the filling and place them cut-side up in the prepared baking dish.
- 6
Drizzle the outsides of the peppers with olive oil and sprinkle the remaining 0.5 cup of cheese over the tops.
- 7
Cover the dish with foil and bake for 20 minutes; then remove the foil and bake for another 10 minutes until the peppers are tender and the cheese is bubbly.
- 8
Let the peppers rest for 5 minutes before serving with extra salsa or sour cream if desired.
Nutrition per Serving
345
Calories
16g
Protein
42g
Carbs
14g
Fat
9g
Fiber
4g
Sugar
620mg
Sodium
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