Mexican Quinoa Stuffed Peppers
Bell peppers are a super nutritious and delicious way to get your daily dose of Vitamin C. Did you know red bell peppers have 3 times more Vitamin C than orange juice? Bell peppers are also in season and available at the Carp Farmers’ Market!
large bell peppers
canned black beans
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 9×13″ 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