Mexican Quinoa Stuffed Peppers
Mexican Quinoa Stuffed Peppers
Prep Time10 mins
Cook Time1 hr 5 mins
Servings: 4
Ingredients
- 1 cup quinoa sub: pearl barley or rice or millet
- 2 cup vegetable broth
- ½ cup red salsa see recipe below
- 2 tsp ground cumin
- 2 tsp chili powder
- 1½ tsp garlic powder
- ¼ tsp fine sea salt
- 1 15-ounce can black beans drained and rinsed
- 1 cup corn kernels drained and rinsed
Topping Suggestions
- 1 ripe avocado
- fresh lime juice
- sriacha sauce
- cilantro freshly chopped
- diced red onion
Instructions
- Prepare your grain according to package instructions. For the quinoa, 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 9×13 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 or as is. Leftovers keep in an airtight-container in the refrigerator for 2-3 days. Reheat in a 350-degree F (176 C) oven until warmed through – about 20 minutes.
Basic Mexican Red Salsa
Prep Time10 mins
Servings: 8 1/4 cup servings
Ingredients
- 2 15-ounce cans diced tomatoes slightly drained
- 1 medium serrano use more or less depending on heat preference // stems and seeds removed
- 1 cup fresh parsley large stems removed / / chopped
- 1 medium lime juiced
- ½ cup white onion chopped
- 1 tsp ground cumin
- ½ tsp fine sea salt
- 1 garlic clove
- stevia sub: cane sugar // to taste
- 2-4 tbsp mild green chilies optional
Instructions
- Add tomatoes, pepper, parsley, lime, onion, cumin, salt, and garlic to food processor and pulse to mix being careful not to over-mix. The aim is a rather chunky salsa.
- Taste and adjust flavor as needed. Add the optional stevia and/or mild green chilies if desired and mix again.
- Serve immediately. Leftovers keep in an airtight container in the fridge for up to 5 days or in the freezer for up to 1 month.
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