| Prep: 30 mins | Cook: 50 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 306 | 11g | 2g | 44g |
| sugars | fibre | protein | salt |
| 8g | 9g | 9g | 0.44g |
Why I Love Mexican Vegan Stuffed Habanero Peppers with Quinoa and Vegetables in Spicy Sauce
An Irishman’s Twist on Mexican Cuisine
Today, I want to talk to you about a Mexican dish with a twist: the Vegan Stuffed Habanero Peppers with Quinoa and Vegetables in Spicy Sauce. It is not a recipe that comes from my family’s tradition, but it is one that transported me back to family dinners, where bold flavors and vibrant colors inspired lively conversations and hearty laughter. Crisp, bright habanero peppers bursting with rich quinoa and vegetables, drizzled in a smoky, spicy sauce – it was love at first bite.
This unique take on stuffed peppers isn’t far removed from the typical Mexican stuffed pepper dish, like the classic chiles rellenos. However, its vegan twist, substituting meat for quinoa and beans, and habanero for bell peppers, creates a riot of flavors that tantalize the tastebuds.
A Delightful Fusion of Cultures
While my culinary background leans towards my Irish and New England heritage, I enjoy experimenting with various cuisines. This fusion of Mexican ingredients with a healthy quinoa stuffing was inspired by renowned Mexican chef, Pati Jinich, whose innovative approach to Mexican cuisine always pushes the boundaries of traditional flavors.
While the Vegan Stuffed Habanero Peppers with Quinoa and Vegetables in Spicy Sauce are delightful on their own, they also pair excellently with simple, cooling sides. Consider combining them with a fresh guacamole dip or a zesty red cabbage slaw at your next family meal or gathering.
Lastly, do remember to always handle habanero peppers with care. They are quite spicy and can cause a burning sensation if contact is made with skin or eyes. We recommend using gloves for sensitive skin!
Now, take this Irishman’s word for it — this rich, tangy, and smoky recipe of Vegan Stuffed Habanero Peppers with Quinoa and Vegetables in Spicy Sauce brings a burst of excitement to the dinner table. It may not originate from Ireland or New England, but it sure does add color and spice to our family meals, and we hope it does to yours too.
What You’ll Need
- 12 large habanero peppers
- 3 cups cooked quinoa
- 2 tablespoons olive oil
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup frozen corn, thawed
- 1 cup canned black beans, drained and rinsed
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups tomato sauce
- 1 tablespoon chipotle in adobo sauce, minced
- 1 tablespoon agave syrup
- 1/2 lime, juiced
- 1/4 cup fresh cilantro, chopped
- 1 avocado, sliced (for garnish)
- Lime wedges (for serving)
Method
Step One
Preheat your oven to 400 degrees Fahrenheit. While the oven is heating, prep your habanero peppers by slicing off the tops and removing the seeds and insides. Be careful while handling the peppers to avoid skin irritation.
Step Two
In a large skillet, warm two tablespoons of olive oil over medium heat. Once the oil is warmed, add diced red and green bell pepper, diced onion and minced garlic. Sauté until vegetables are soft and fragrant.
Step Three
Add the thawed corn, rinsed black beans, cooked quinoa, cumin, paprika, salt, and black pepper to the skillet. Stir thoroughly to combine. Continue cooking for a few minutes until everything is well heated through.
Step Four
In a separate bowl, combine tomato sauce, minced chipotle in adobo sauce, agave syrup, and the juice of half a lime. Stir until well mixed. Pour half of this sauce into the skillet with the quinoa and vegetable mixture. The rest will be used to top the stuffed peppers.
Step Five
Stuff each habanero pepper with the quinoa and vegetable mixture. Place the stuffed peppers in a baking dish.
Step Six
Pour the remaining sauce over the top of the stuffed peppers. Place the baking dish in the preheated oven. Bake for about 20 minutes, or until the peppers are tender and the sauce is bubbling.
Step Seven
Remove the baking dish from the oven. Garnish the stuffed peppers with freshly chopped cilantro and avocado slices. Serve with lime wedges on the side and enjoy!
