THE BEST SPANISH QUINOA STUFFED PEPPERS
Ingredients
PEPPERS1 cup (168 g) quinoa or rice, thoroughly rinsed and drained
scant 2 cups (460 ml) vegetable stock (sub water, but it will be less flavorful)
4 large red, yellow, or orange bell peppers, halved, seeds removed
1/2 cup (120 g) salsa, plus more for serving
1 Tbsp (4 g) nutritional yeast (optional)
2 tsp cumin powder
1 1/2 tsp chili powder
1 1/2 tsp garlic powder
1 15- ounce (425 g) can black beans, drained (if unsalted, add 1/4 tsp sea salt)
1 cup (168 g) 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 9x13 baking dish or rimmed baking sheet.
- Brush halved peppers with a neutral, high heat oil, such as grape seed, avocado or refined coconut.
- 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.
Nutrition Per Serving (1 of 4)
- Calories: 311
- Fat: 3.4g
- Sodium: 498mg
- Carbohydrates: 59g
- Fiber: 11.5g
- Sugar: 8.2g
- Protein: 14.4g