Quinoa Salsa Stuffed Peppers

  • Currently 4/5
A flavorful filling that is full of protein and fiber and can be vegan and gluten-free.
1 cup quinoa or rice, rinsed and drained
2 cups vegetable broth or water
4 red peppers halved and seeded
1 cup salsa
1 tbsp nutritional yeast (optional)
2 tsp cumin powder
1 1/2 tsp chili powder
1 1/2 tsp garlic powder
1 15 oz can black beans, drained
1 cup whole kernel corn, drained
1-2 cups spinach, finely chopped
4 oz grated cheddar cheese (omit for Vegan)
Toppings (optional)
1/2 ripe avocado
Fresh Lime Juice
Hot Sauce
1. Add quinoa and broth to a sauce pan and bring to a boil over high heat. Once boiling, reduce heat and simmer until all the liquid is absorbed, about 20 minutes.
2. For firmer peppers omit this step. Bring a large pot of water to a boil. Add pepper halves and boil 8-10 min till peppers are med soft. Drain .
3. Preheat oven to 375. Lightly grease a 9 X 13 baking dish.
4. Add cooked quinoa to a large bowl and add remaining ingredients. Mix to combine then taste and add salt and pepper and adjust seasonings to taste. If using cheese, reserve some to top peppers before baking.
5. Generously stuff halved peppers with quinoa mixture. top with reserved cheese if using.
6. for softer peppers omit this step. Cover peppers with foil and bake for 30 minutes. remove foil and continue to bake according to directions.
7. Bake peppers for 15 -20 minutes
8. Serve with desired toppings.

We Gottaeat

Member since Mar 2016

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