Mexican Quinoa Stuffed Peppers

Amazing Mexican-inspired quinoa stuffed peppers made with just 10 ingredients! Simple, flavorful, full of protein and fiber, and entirely vegan and gluten-free!

Mexican Quinoa Stuffed Peppers

Ingredients

PEPPERS

• 1 cup quinoa or rice (thoroughly rinsed and drained)
• 2 scant cups vegetable stock (sub water, but it will be less flavorful)
• 4 large red, yellow, or orange bell peppers (halved, seeds removed)
• 1/2 cup salsa (plus more for serving)
• 1 Tbsp nutritional yeast (optional)
• 2 tsp cumin powder
• 1 1/2 tsp chili powder
• 1 1/2 tsp garlic powder
• 1 15-ounce can black beans (drained // if unsalted, add 1/4 tsp sea salt per can)
• 1 cup whole kernel corn (drained)

TOPPINGS optional

• 1 ripe avocado (sliced)
• Fresh lime juice
• Hot sauce
• Cilantro (chopped)
• Diced red onion
• Creamy Cilantro Dressing
• Chipotle Red Salsa (or your favorite salsa)

Instructions

• 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 (listed above) or as is. Best when fresh, though leftovers keep covered in the refrigerator for 2-3 days. Reheat in a 350-degree F (176 C) oven until warmed through – about 20 minutes.

https://minimalistbaker.com/spanish-quinoa-stuffed-peppers/