Do you like tacos? Do you like shrimp? Do you like stuffed peppers? Do you like Quinoa? Do you like Cheese? Corn? Black Beans? If you answered “YES” to the questions above, then you’ll LOVE these Quinoa Shrimp Taco Stuffed Peppers! I love all things Southwestern-Mexican and not to toot my own horn or anything but…TOOT TOOT! These were UHHHMAZING!
I went into Earth Fare not knowing what I was going to make for dinner. As I was walking through the produce aisle my eyes met the green peppers. It was like one of those little cartoons with the heart eyes that pop out and throb. The peppers were HUGE and 2 for 1. I then decided to make stuffed peppers because I haven’t made them in a really really long time!
For these peppers, you will need:
*2 Boxes Near East – Quinoa Blend Roasted Red Pepper & Basil
*2 Cups Mexican Mix Shredded Cheese + SOME
*1 Packet Simply Organic Southwest Taco Seasoning Mix
*3-5 Large Bell Peppers. (I only used three but I had enough filling left to fill up 2 more)
*1 Cup Black Beans
*1 Cup Corn
*1 pound of uncooked shrimp
*Extras: Salsa, Avocado, Plain Greek Yogurt
-First, prepare the quinoa as directed on the box.
-While the quinoa is cooking, cut the tops off the bell peppers and gut them out. Boil them for 15-20 minutes.
-When the quinoa starts to thicken, add the shrimp and taco seasoning.
Add the corn, beans, and cheese.
Heat the oven to 400 degrees.
Continue to cook the quinoa and shrimp until they’re both fully cooked.
Place the peppers in a greased baking pan. Fill the peppers up with the quinoa mix.
Top the peppers with about 3-4 tablespoons of cheese.
Bake 10-13 minutes.
Serve with Greek plain yogurt, avocado slices, and salsa!
The peppers are so filling and full of protein, whole grains, and fiber! You can wrap up the extras, freeze, defrost and bake again the next day! I saved the extra filling and added it to a breakfast burrito the next morning!
I promise these will not let you down!