When it’s time to go the store but you just don’t have time, you have to learn to get creative! I scoured the fridge and pantry and decided there was no better time to clean out. And my favorite part about this recipe is that while this time I made it Mexican style, you can change up the veggies and spices, and make whatever you want!
Mexican Stuffed Peppers
2 bell peppers
1 tbsp EVOO
1/2 cup quinoa, cooked
3/4 red onion, diced
4 button or baby portabella mushrooms, diced
1/2 can of corn
1 1/2 cup shredded chicken
1/2 – 1 cup salsa + 1/2 cup for topping
Mozzarella or cheddar cheese (optional)
Preheat oven to 375 degrees F. Slice peppers in half top to bottom. Coat evenly in EVOO and sprinkle a little salt and pepper. Bake peppers about 7 minutes until just a little soft.
While the peppers are in the oven, add quinoa, chicken, onion, mushrooms, and corn to a large bowl and mix together. Add 1/2 cup salsa and seasonings to taste; mix until everything is thoroughly coated.
Once the peppers are out of the oven, spoon in mixture and bake another 15-20 minutes until everything is thoroughly heated through. If adding cheese, sprinkle on top of the peppers and place under broiler for 1-2 minutes until browned.Make sure to watch closely!Broilers work quickly!
Spoon some extra salsa on top of each peppers and enjoy!
What is your favorite ‘clean out the pantry’ recipe?
I really enjoy stuffed peppers and yours sound very tasty.
Thanks so much! If you make them, be sure to let me know how you like em!
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I live and breathe Mexican food in California…..but I never get tired of it. Thanks for inspiring my blog post on stuffed pepper recipes from around the world. I have linked up!
Wow, thank you so much! What a wonderful compliment. I hope you try and enjoy the recipe!
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