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Mexican Quinoa Stuffed Peppers #Mexican #Quinoa #StuffedPeppers #highprotein #vegan #recipes #lunch

4.9★★★★★ | Amazing Mexican-inspired quinoa stuffed peppers made with just 10 ingredients! Simple, flavorful, full of protein and fiber, and entirely vegan and gluten-free! #Mexican #Quinoa #StuffedPeppers #highprotein #vegan #recipes #lunch

4.9★★★★★ | Amazing Mexican-inspired quinoa stuffed peppers made with just 10 ingredients! Simple, flavorful, full of protein and fiber, and entirely vegan and gluten-free! #Mexican #Quinoa #StuffedPeppers #highprotein #vegan #recipes #lunch


Mexican Quinoa Stuffed Peppers #Mexican #Quinoa #StuffedPeppers #highprotein #vegan #recipes #lunch , .


4.9★★★★★ | Amazing Mexican-inspired quinoa stuffed peppers made with just 10 ingredients! Simple, flavorful, full of protein and fiber, and entirely vegan and gluten-free! #Mexican #Quinoa #StuffedPeppers #highprotein #vegan #recipes #lunch

Total Time: 60 Minutes, Servings: 4 Servings

Ingredients :
  • PEPPERS
  • 1 cup quinoa or rice (thoroughly rinsed and drained)
  • 2 scant cups vegetable stock (sub water, but it will be less flavorful)
  • 4 large red, yellow, or orange bell peppers (halved, seeds removed)
  • 1/2 cup salsa (plus more for serving)
  • 1 Tbsp nutritional yeast (optional)
  • 2 tsp cumin powder
  • 1 1/2 tsp chili powder
  • 1 1/2 tsp garlic powder
  • 1 15-ounce can black beans (drained // if unsalted, add 1/4 tsp sea salt per can)
  • 1 cup 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 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, 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.
  • Copyright: Kitchen Blog Nindi

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