Mexican Quinoa Stuffed Peppers

Nutrition Notes

Ingredients

• 2 cups cooked quinoa
• 1 can black beans (drained & rinsed)
• 1 cup frozen sweet corn (thawed)
• 2 medium tomatoes (diced)
• 1/2 cup diced red onion (about 1/2 a medium onion)
• 1/4 - 1/2 cup chopped cilantro
• Juice of 2 limes
• 1 teaspoon ground chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon sea salt
• 6 sweet bell peppers
• 1 avocado (sliced)
• 1/2 cup vegan sour cream
• Cilantro

Preparation

1. 1

   Step 1

   Preheat the oven to 350ºF.
2. 2

   Step 2

   In a large mixing bowl, stir together quinoa, black beans, corn, tomatoes, onion and cilantro. Squeeze lime juice over the quinoa mixture and season with spices. Stir to combine.
3. 3

   Step 3

   Cut a circle around the tops of the peppers, and using the stem, pull out the seeds. Remove any remaining seeds and white parts with your fingers.
4. 4

   Step 4

   Stuff each pepper with the quinoa mixture and transfer to a baking dish. Add a splash of water to the dish (about 1/8" high) and bake on the center rack for 40 minutes. Remove and serve immediately with avocado, sour cream and cilantro!

5. Bon appetit!