Mexican Quinoa Stuffed Peppers

These fun and beautiful stuffed peppers are a celebration for the eyes and the mouth 😉 everything begins with a delectable (and unimaginably simple) Mexican-style quinoa loading up with huge amounts of flavor… stuffed in a pretty pepper bundle! When it takes the quinoa to cook, you can have everything prepared and prepared to go. At that point simply let the broiler take the necessary steps!

It's a fun formula to modify dependent on your own preferences or what you have close by. Swap out the dark beans for pinto beans, include a container of diced tomatoes for a juicier filling (we cherish this!), swap out the quinoa for rice, or include some flavor with smoky chipotle, and so on.

They're extraordinary filled in as may be, or with any ideal fixings (guacamole/avocado is my top choice). Expectation you appreciate them as well – let the pepper party begin!

Fun and beautiful Mexican Quinoa Stuffed Peppers! Simple holiday enhanced quinoa with dark beans and corn is full into these pretty pepper bundles for a marvelous sound dinner! (Vegan, gluten-free)

Also try our recipe ONE SKILLET MEXICAN RICE CASSEROLE

This vegetarian stuffed peppers recipe is my fave! It’s full of delicious savory flavors, it’s quick and easy to make. Perfect for weeknight meal.

INGREDIENTS
STUFFED PEPPERS

4 large bell peppers
3/4 cup quinoa (dry, uncooked)
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

TOPPINGS OF CHOICE

Guacamole, salsa, dairy-free sour cream, hot sauce, etc.

INSTRUCTIONS

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.
In a large mixing bowl, add cooked quinoa and all other ingredients except bell peppers. Stir to combine, and adjust taste if necessary (salt, more seasonings, nutritional yeast).
Preheat oven to 350.
In a 9×13″ baking dish, place pepper halves, and generously stuff them with the quinoa filling. Lightly press down to compact and fill all the crevices.
Cover with tin foil and bake for 35-40 minutes. Remove foil, and bake 10 minutes more.
Serve with any desired toppings.

NOTES
To make them a bit “juicier” add a can of diced tomatoes to the quinoa mixture before stuffing – I love this addition! (Or top with your favorite salsa, guacamole, or dairy-free sour cream before serving.)

Source : https://bit.ly/2UnVbol

Read more our recipe Cajun Shrimp and Sausage Vegetable Skillet