Spanish Quinoa Stuffed Peppers
| Servings |
Ingredients
- 1 cup quinoa or rice thoroughly rinsed and drained
- 2 cups scantvegetable stock (sub water but it will be less flavorful)
- 4 large red yellow, or orange bell peppers (halved, seeds removed)
- 1/2 cup salsa plus more for serving
- 1 T nutritional yeast optional
- 2 tsp cumin powder
- 1 1/2 tsp chili powder
- 1 1/2 tsp garlic powder
- 1 15- ounce can black beans (drained // if unsalted add 1/4 tsp sea salt per can)
- 1 cup whole kernel corn drained
- 1 ripe avocado sliced
- fresh lime juice
- Hot sauce
- cilantro chopped
- Diced red onion
- Creamy Cilantro Dressing
- Chipotle Red Salsa or your favorite salsa
Ingredients
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Instructions
- 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 9x13 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.
Recipe Notes
Adapted from Minimalist Baker (www.minimalistbaker.com)