Mexican Quinoa Stuffed Peppers

These vegetarian Mexican quinoa stuffed peppers are a delicious and nutritious meal. The combination of spicy and savory flavors in the filling pairs perfectly with the creaminess of the Fauxmaggio Pepper Jack spread.

Ingredients

4 large bell peppers, tops cut off and seeds removed
1 cup quinoa, rinsed and drained
1 can black beans, rinsed and drained
1 cup corn kernels
1/2 cup diced tomatoes
1/2 cup diced onion
2 cloves garlic, minced
1 tsp chili powder
1/2 tsp cumin
1/2 tsp smoked paprika
Salt and pepper to taste
1/2 cup Fauxmaggio Pepper Jack Spread
Fresh cilantro, chopped (optional)

Preparation

Preheat oven to 375°F.
In a medium pot, bring 2 cups of water to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15-20 minutes or until water is absorbed.
In a large mixing bowl, combine cooked quinoa, black beans, corn, tomatoes, onion, garlic, chili powder, cumin, smoked paprika, salt, and pepper.
Spoon the mixture into the bell peppers until full.
Place the stuffed peppers in a baking dish and bake for 25-30 minutes or until the peppers are tender.
Remove from the oven and let cool for a few minutes.
Spread Fauxmaggio Pepper Jack over the top of each pepper.
Garnish with chopped cilantro and sliced heirloom tomatoes.

These vegetarian Mexican quinoa stuffed peppers with Fauxmaggio Pepper Jack Spread are a perfect balance of flavors and a satisfying meal. The creaminess of the spread, the heartiness of the quinoa, and the freshness of the peppers make this dish a must-try. Enjoy as a main dish or side dish, and feel free to top with additional Fauxmaggio and fresh herbs.

But what can I make with Fauxmaggio?

You can use Fauxmaggio cheese spreads, aged cheeses, and pesto to make your old recipes shine – and we have plenty of new recipes for you to try out!

Mexican Quinoa Stuffed Peppers