Mexican Quinoa Stuffed Peppers

Nutrition Notes

Ingredients

• 1 cup quinoa or rice (thoroughly rinsed and drained)
• 2 scant cups vegetable stock
• 4 large red, yellow, or orange bell peppers (halved, seeds removed)
• 1/2 cup salsa (plus more for serving)
• 1 Tbsp 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)

Preparation

1. 1

   Step 1

   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.
2. 2

   Step 2

   Preheat oven to 375 degrees F (190 C) and lightly grease a 9x13 baking dish or rimmed baking sheet.
3. 3

   Step 3

   Brush halved peppers with a neutral, high heat oil, such as avocado oil or refined coconut oil.
4. 4

   Step 4

   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.
5. 5

   Step 5

   Generously stuff halved peppers with quinoa mixture until all peppers are full, then cover the dish with foil.
6. 6

   Step 6

   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.
7. 7

   Step 7

   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.

8. Bon appetit!