Quinoa Stuffed Peppers
Healthy stuffed pepper recipes
INGREDIENTS
• 1 Cup Quinoa, Rinsed & Drained
• 2 Cups Vegetable Stock
• 4 Large Red Peppers, Halved, Seeds Removed
• ½ Cup Salsa
• 1 Tbsp. Nutritional Yeast
• 2 Tsp. Cumin
• 1 ½ Garlic Powder
• 1 15 Oz. Can Black Beans
• 1 Cup Organic Corn
HOW TO MAKE IT
- Add quinoa and vegetable stock to a saucepan and bring to a boil over high heat. Once boiling, reduce heat, cover, and simmer until all liquid is absorbed and quinoa is fluffy – about 20 minutes.
- Preheat oven to 375 degrees F (190 C) and lightly grease a 9×13 baking dish or rimmed baking sheet.
- Brush halved peppers with a neutral, high heat oil, such as avocado oil or refined coconut oil.
- Add cooked quinoa to a large mixing bowl and add remaining ingredients – salsa through corn. Mix to thoroughly combine then taste and adjust seasonings accordingly, adding salt, pepper, or more spices as desired.
- Generously stuff halved peppers with quinoa mixture until all peppers are full, then cover the dish with foil.
- Bake for 30 minutes covered. Then remove foil, increase heat to 400 degrees F (204 C), and bake for another 15-20 minutes, or until peppers are soft and slightly golden brown. For softer peppers, bake 5-10 minutes more.
- Serve with desired toppings (listed above) or as is. Best when fresh, though leftovers keep covered in the refrigerator for 2-3 days. Reheat in a 350-degree F (176 C) oven until warmed through – about 20 minutes.