Tex Mex Stuffed Peppers with [Leftover] Sunday Sauce
and guacamole / tortilla chips
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Transform leftover sauce from Monday's meal into a completely different meal with these Tex Mex-spiced stuffed peppers.
Smarts #1: Poblano and Anaheim peppers have thin skins and should cook to tender in about 15 minutes. If using thicker-walled peppers like bell peppers, it's a good idea to give them a 10 minute head start in the oven before adding filling.
Smarts #2: Make a double batch of quinoa tonight and use the leftovers on Thursday.
Ingredients
- Quinoa, uncooked - 1 1/2 cups
- Stock, any type - 3 cups
- Cumin, ground - 1 tsp
- Chili powder - 1 tsp
- Oregano, dried - 1 tsp
- Peppers, poblano or Anaheim - 4, sliced in half from stem to base (sub bell peppers)
- Corn kernels, frozen - 1 1/2 cups
- Sunday Sauce (leftover from Monday) - ~2 cups
- Cooked quinoa (ingredients listed separately) - ~1 1/2 cups
- Cheese, shredded cheddar - 1/2 cup
- Yogurt, plain or Greek - for serving
- Cilantro leaves - 1 tsp, chopped
- Avocados - 1, mashed
- Lime juice - 2 tsp
- Tortilla chips - for serving
Nutrition Facts
Prep
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Quinoa - (If prepping right before cooking, get oven heating / peppers cooking while quinoa cooks. This makes enough quinoa for 2 nights.) Combine quinoa with stock in a saucepan. Add some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
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Make spice blend - Combine cumin, chili powder, and oregano. (Can be done up to 5 days ahead)
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Peppers - Slice in half from stem to base. (Can be done up to 5 days ahead)
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Corn - Defrost corn kernels.
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Make guacamole - Chop cilantro. Mash together avocados, lime juice, and cilantro. Season with some salt.
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Make
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Heat oven to 450F / 232C.
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Arrange peppers in a single layer, cut-side up in a large baking dish or rimmed baking sheet. (Note: If using thick-walled peppers like bell peppers, you may want to put them in the oven and let them pre-cook for about 10 minutes to insure they fully soften.)
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In a large mixing bowl, combine leftover Sunday sauce, corn, spice blend, and quinoa. Divide filling between peppers.
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Bake peppers uncovered, until tender, 25 to 30 minutes.
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Sprinkle cheese on top of peppers and continue baking until cheese is melted, 5 to 7 minutes more.
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Serve peppers with yogurt, guacamole, and chips. Enjoy!
Nutrition Facts
Reviews
Ratings
21 reviews
Came together really easy since the Sunday Sauce was already made. Minus the acid burns from cutting the peppers, it was great!
0 HelpfulWe deconstructed this to mix chunks of Anaheim peppers into the delicious quinoa/sauce mix with avocado, a little lime juice, and hot sauce. Yum.
0 HelpfulIt was ok. Think I’d have preferred something other than quinoa as part of the filling. And even with meal prep, took a long time. Mostly hands off, but can’t start cooking until we’re all home. So it wasn’t bad, but doubt we’ll make it again.
0 HelpfulI was inspired by some of the other reviews and deconstructed my stuffed peppers. I cut the poblanos into chunks and mixed everything together (brown rice instead of quinoa) and added black beans and some salsa for a little more kick. I baked it for about 20 minutes covered with foil and about 20 minutes uncovered at 400 degrees. Next time I would soften the peppers a little before baking. Turned out really good!
0 Helpfulhubby and i liked it, kids didn't eat the peppers. I didn't realize they were hot and managed to spicy one nostril! very tasty with the leftover elk Sunday sauce, though!
0 Helpful