I don’t know about you, but I love tacos and the excuse to eat tacos. In honor of Cinco de Mayo I figured today would be a great day to share some of my favorite taco (and non-taco recipes) with you all. I’m pretty sure whoever came up with Taco Tuesday and Cinco de Mayo is a genius. I put a twist on your typical taco recipes with these Mexican Quinoa Stuffed Peppers. These are extremely versatile and you can get pretty creative with all of your ingredients.
Not digging the stuffed peppers? Try some of these recipes from Rachel’s Nourishing Kitchen.
Some of the recipes include…
Chipotle-style Burrito Bowl with Lime Vinaigrette
Walnut Tacos with Cashew Sour Cream
No-bake Mexican Brownie Bites
Green Goddess Guacamole
Quick & Easy Mexican Black Bean Scramble
Salsa Fresca / Pico de Gallo
Watermelon Mojito Salad
Cashew Queso Dip
Now for the stuffed pepers…here is how mine went down.
Quinoa Stuffed Peppers
What you need:
3 Bell peppers (green, red, orange or yellow)
1/2 cup of black beans (drained)
1 – 2 cups cooked quinoa
Salt, pepper, chili powder, to taste
Protein: ground turkey, beef or chicken,
Preheat oven to 350 degrees
Slice peppers in half, clean out seeds and place on lightly oiled cookie sheet (line cookie sheet with aluminum foil for an even easier clean up)
Next- place the cooked quinoa, black beans, seasonings and add-ins in a mixing bowl. I used quinoa, ground turkey, black beans, salsa, chili powder, cumin, salt and pepper.
Once combined, stuff each bell pepper with the quinoa mixture
Place in the oven and bake for 35 minutes
Remove from the over and top with any of your favorites toppings – cheese, avocado, over easy egg, sour cream, hot sauce, etc.
Mine came out like this…
Topped with an over-easy egg and some avocado!!
(I apologize for the not-so-pretty looking avocado – I promise it tastes way better than it looks)
Do you do Taco Tuesday or celebrate Cinco de Mayo?
What’s your favorite healthy Mexican dish?