Description
Spicy jalapeños stuffed with quinoa and veggies for a vegan appetizer.
Ingredients
Scale
- 8 large jalapeños
- 1 cup cooked quinoa
- 1/2 cup diced bell peppers
- 1/4 cup diced onion
- 1/4 cup corn kernels
- 1/4 cup black beans
- 1 tsp olive oil
- 1 tsp cumin
- 1/2 tsp garlic powder
- Salt to taste
Instructions
- Preheat oven to 375°F.
- Slice jalapeños in half lengthwise and remove seeds.
- Sauté onions, bell peppers, corn, and black beans in olive oil for 3 minutes.
- Mix sautéed veggies with cooked quinoa, cumin, garlic powder, and salt.
- Fill jalapeño halves with quinoa mixture.
- Bake for 15-20 minutes until jalapeños soften.
Notes
- Wear gloves when handling jalapeños.
- Adjust spice level by removing more seeds.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Appetizer
- Method: Baked
- Cuisine: Mexican
Nutrition
- Serving Size: 2 jalapeños
- Calories: 120
- Sugar: 3g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
