Yield: 2
Quinoa Stuffed Peppers
These stuffed peppers are simple, flavorful, full of protein and fiber, and entirely vegan and gluten-free!
Prep Time
10 minutes
Cook Time
50 minutes
Total Time
1 hour
Ingredients
- .5 cups quinoa, from microwave pouch
- 1 tsp olive oil
- 2 bell peppers, yellow or red, halved and seeds removed
- .25 cup salsa
- 1 tbsp nutritional yeast
- 1 tsp cumin powder
- 1 tsp chili powder
- 1 tsp garlic powder
- 8 oz cannelinni beans, (can sub pinto, kidney or black beans)
- .5 cup corn, canned or frozen
- .5 avocado
- 1 sprig cilantro
- hot sauce, (optional)
Instructions
- Preheat oven to 375 degrees F (190 C) and lightly grease a 9×13 baking dish or rimmed baking sheet.
- Brush halved peppers with a neutral, high heat oil, such as avocado oil or refined coconut oil.
- 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, hot sauce 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 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 Information:
Yield:
2Serving Size:
1 gramsAmount Per Serving: Calories: 445Total Fat: 13gSaturated Fat: 2gUnsaturated Fat: 10gSodium: 503mgCarbohydrates: 70gFiber: 17gSugar: 9gProtein: 19g
