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New Mexico Inspired Stuffed Peppers

Posted by Ashley Etling on


2 Bell Peppers

1 Cup Quinoa 

1 Cup Black Beans

1/2 Cup Roasted Green Chile's 

4 Roasted Tomatoes

1/2 Cup Red Chile Sauce

2 Tablespoons Oil

1 1/2 Teaspoons Salt



The most challenging part of this delightful recipe is patiently waiting between bake times. We suggest grabbing some cheese and crackers to snack on to enjoy throughout all the steps.



STEP 1: Preheat the oven to 350 degrees.

STEP 2: Cut small to medium size tomatoes into fours or eighths pending on the size. Place in a baking pan, add one tablespoon of olive oil, and salt. Toss, then bake for one hour. 

STEP 3: Boil 2 cups of hot water in a medium sauce pan. Add the quinoa. Bring to a simmer and cook for about 15 min or until the water has evaporated. 

STEP 4: Add the black beans, chopped green chile peppers, red chili sauce, 1 tablespoon of oil and salt to a large mixing bowl. Stir until fully mixed together. 

STEP 5: Cut the peppers in half. Deseed and rinse with water. Place them in a baking dish. 

STEP 6: Add the roasted tomatoes and quinoa to step fours mixture. Stir. Then stuff the peppers. 

STEP 7: Cover and bake for 45 - 60 minutes. 

STEP 8: Enjoy with a green topping (we used sprouts) or drizzled red chile sauce. 



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