| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- 4 large bell peppers
- 3/4 cup dry quinoa
- 15 oz canned black beans
- 1 cup corn
- 2 green onions
- 2/3 cup salsa
- 2 tbsp nutritional yeast
- 1 1/2 tsp cumin
- 1 tsp smoked paprika
- 1 tsp chili powder
Servings: servings
Units:
|
Ingredients
Servings: servings
Units:
|
Instructions
- Cook quinoa according to package directions with 1 1/2 cups water/broth. (I often use vegetable broth in place of water for more flavor.)
- Meanwhile, halve bell peppers and remove stems, seeds and ribs.
- Rinse and drain black beans, thaw corn, and slice green onions.
- In a large mixing bowl, add cooked quinoa and all other ingredients except bell peppers. Stir to combine, and adjust taste if necessary (salt, more seasonings, nutritional yeast).
- Preheat oven to 350. In a lightly sprayed 9x13" baking dish, place pepper halves, and generously stuff them with the quinoa filling. Lightly press down to compact and fill all the crevices.
- Cover with tin foil and bake for 35-40 minutes. Remove foil, and bake 10 minutes more.
- Serve with any desired toppings. Toppings of choice: guacamole, salsa, hot sauce, etc.
- Optional additions: chipotle, tomatoes, cilantro, green chilies, garlic powder, hemp hearts
- Source: http://www.thegardengrazer.com/2015/10/mexican-quinoa-stuffed-peppers.html
Share this Recipe