ats
tgh
Fun and colorful Mexican Quinoa Stuffed Peppers! Easy fiesta-flavored quinoa with black beans and corn is stuffed into these pretty pepper packages for an awesome healthy meal! Vegan & gluten-free.
These fun & colorful stuffed peppers are a fiesta for the eyes and the mouth 😉 It all starts with a delicious (and incredibly easy) Mexican-style quinoa filling with TONS of flavor... stuffed in a pretty pepper package! By the time it takes the quinoa to cook, you can have everything prepped and ready to go. Then just let the oven do the work!
It's a fun recipe to customize based on your own tastes or what you have on hand. Swap out the black beans for pinto beans, add a can of diced tomatoes for a juicier filling (we love this!), swap out the quinoa for rice, or add some spice with smoky chipotle, etc. They're great served as is, or with any desired toppings (guacamole/avocado is my favorite). Hope you enjoy them too - let the pepper party commence!
Ingredients
4 large bell peppers
3/4 cup dry quinoa
15 oz. can black beans
1 cup corn (I use frozen, thawed)
2 green onions
2/3 cup salsa
2 Tbsp. nutritional yeast (I use this brand)
1 1/2 tsp. cumin
1 tsp. smoked paprika
1 tsp. chili powder
Optional additions: chipotle, tomatoes, cilantro, green chiles, garlic powder, hemp hearts (I use this brand)
Toppings of choice: guacamole (yum!), salsa, hot sauce, etc.
Directions
Cook quinoa according to package directions with 1 1/2 cups water/broth. (I often use vegetable broth in place of water for more flavor.)
Meanwhile, halve bell peppers and remove stems, seeds and ribs.
Rinse and drain black beans, thaw corn, and slice green onions
Read full recipes here >> https://www.thegardengrazer.com/2015/10/mexican-quinoa-stuffed-peppers.html