It's a fun formula to alter dependent on your own preferences or what you have available. Swap out the dark beans for pinto beans, include a container of diced tomatoes for a juicier filling (we cherish this!), swap out the quinoa for rice, or include some zest with smoky chipotle, and so on. They're extraordinary filled in as seems to be, or with any ideal garnishes (guacamole/avocado is my top choice). Expectation you appreciate them as well – let the pepper gathering begin!
Fun and bright Mexican Quinoa Stuffed Peppers! Simple celebration enhanced quinoa with dark beans and corn is full into these pretty pepper bundles for a marvelous sound dinner! (Veggie lover, sans gluten)
- STUFFED PEPPERS
- 4 large bell peppers
- 3/4 cup quinoa (dry, uncooked)
- 15 oz. can black beans
- 1 cup corn (I use frozen, thawed)
- 2 green onions
- 2/3 cup salsa
- 2 Tbsp. nutritional yeast (I use this brand)
- 1 1/2 tsp. cumin
- 1 tsp. smoked paprika
- 1 tsp. chili powder
- TOPPINGS OF CHOICE
- Guacamole, salsa, dairy-free sour cream, hot sauce, etc.
INSTRUCTIONS
- 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 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.
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