Spanish-Quinoa Stuffed Peppers
Cooking Time
70
mins
Yield
Makes
4
Meal Number
102
Needed From Your Kitchen
Medium saucepan
Baking dish (9" x 13") or rimmed sheet
Large mixing bowl
Recipe Steps
1
Rinse the quinoa in a fine-mesh strainer under cold water for 2 minutes.
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2
Add quinoa, vegetable stock, and 2 cups of water 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.
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3
Preheat oven to 375 degrees and lightly grease a 9" x 13" baking dish or rimmed baking sheet.
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4
Slice the bell peppers
horizontally
about 1-2 inches from the top and trim the inside.
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5
Add cooked quinoa to a large mixing bowl and half of the salsa, spice mix, black beans (drained from can and rinsed), & corn. Mix thoroughly.
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6
Brush the outside of the peppers with grape seed oil.
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7
Generously stuff each pepper with quinoa mixture until full.
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8
Place peppers in a baking dish or sheet and cover with foil.
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9
Bake for 30 minutes covered, then remove foil, increase heat to 400 degrees, and bake for another 15-20 minutes, or until peppers are soft and slightly golden brown. For softer peppers, bake 5-10 minutes more.
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10
Serve with desired toppings (sliced avocado, lime juice, hot sauce, cilantro, red onions, salsa) or as is.
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Peppers taste best when fresh. Keep leftovers covered in the refrigerator for 2-3 days. Reheat in a 350 degree oven until warmed through - about 20 minutes.
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Ingredients
White Quinoa
Bell peppers
Corn kernels
Avocado
Cilantro, chopped
Red onions, diced
Black beans, can
Red salsa
Fresh lime juice
Hot sauce
Spice Mix (cumin, garlic, chili powder, salt, pepper)
Grapeseed Oil
Vegetable paste
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