Mexican Quinoa Stuffed Peppers
Course: MainCuisine: MexicanDifficulty: EasyServings
4
servingsPrep time
25
minutesCooking time
50
minutesCalories
343
kcalIngredients
- For Stuffed Peppers
4 large bell peppers
3/4 cup quinoa, dry, uncooked
2/3 cup salsa
2 tbsp. nutritional yeast
15 oz. can black beans
1 cup corn
2 green onions
1 tsp. smoked paprika
1 tsp. chili powder
1 1/2 tsp. cumin
- For Toppings (Optional)
Guacamole, salsa, dairy-free sour cream, hot sauce, etc.
Directions
- Cook quinoa according to package directions.
- Cut bell peppers in half, and remove stems, seeds and ribs.
- Rinse and drain black beans, thaw corn, and slice green onions.
- Combine cooked quinoa and all other ingredients, except for bell peppers in a bowl. Stir well and adjust seasonings, if needed.
- Place pepper halves in a 9×13″ baking dish.
- Scoop quinoa mixture into peppers.
- Cover with tin foil and bake in oven for 35-40 minutes. Remove foil, and bake for 10 minutes more.
- Serve with toppings of your choice. Enjoy!
Notes
- If you want your stuffed peppers “juicier”, you can add a can of diced tomatoes to the filling before stuffing. My family love this addition!
