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.