Mexican Quinoa Stuffed Peppers
Ingredients
The filling
-
1
cup
quinoa or rice (thoroughly rinsed and drained)
-
2
cups
vegetable stock
-
4
large
red, yellow, or orange bell peppers (halved, seeds removed)
-
½
cup
salsa (plus more for serving)
-
1
Tbsp
nutritional yeast (optional)
-
2
tsp
cumin powder
-
1½
tsp
chili powder
-
1½
tsp
garlic powder
-
1
15-ounce can
black beans (drained)
-
1
cup
whole kernel corn (drained)
Optional toppings
-
1
ripe
avocado (sliced)
-
to taste
fresh lime juice
-
to taste
hot sauce
-
to taste
cilantro (chopped)
-
to taste
diced red onion
-
to taste
Creamy Cilantro Dressing
-
to taste
Chipotle Red Salsa (or your favorite salsa)
Instructions
- Cook quinoa in vegetable stock until fluffy, about 20 minutes.
- Preheat oven to 375°F (190°C) and grease a baking dish.
- Brush halved peppers with oil.
- Combine cooked quinoa with remaining filling ingredients in a bowl and mix well.
- Stuff the halved peppers with the quinoa mixture and cover the dish with foil.
- Bake covered for 30 minutes, then uncover, increase heat to 400°F (204°C), and bake for another 15-20 minutes until peppers are soft.
- Serve with desired toppings.
Nutrition Facts (estimated)
Servings
4
Calories
311
Total fat
3.4g
Total carbohydrates
59g
Total protein
14.4g
Sodium
498mg
Cholesterol
0mg
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