Mexican Quinoa Stuffed Peppers

Ingredients

• 1 cup quinoa, uncooked

• 1 teaspoon olive oil

• 2 cups low-sodium vegetable stock 

• 1 tablespoon neutral high heat oi, I prefer avocado oil

• 4 large bell peppers, halved long ways, seeds removed

• 1/2 cup salsa, plus more for serving

• 1 heaping tablespoon nutritional yeast

• 2 teaspoons cumin powder

• 1-1/2 teaspoons chili powder

• 1-1/2 teaspoons garlic powder

• 1 (15-ounce) can black beans, rinsed & drained

• 1 cup whole kernel corn fresh or frozen

Directions

Cook quinoa. Rinse quinoa in a sieve for at least one minute, then strain. This breaks down protective shell. Add 1 teaspoon of olive oil to small to medium pot. Toast quinoa slightly. Add 2 cups of vegetable broth. Bring to a boil; cover and set to lowest temperature. Simmer for 15 minutes and remove from heat and let sit for 5 minutes. Remove lid and fluff with fork.

Preheat oven to 375 ℉.

In a large mixing bowl add the cooked quinoa and remaining ingredients (salsa through corn.) Mix thoroughly to combine. Season to taste.

Brush halved peppers with a neutral, high heat oil. Generously stuff halved peppers with quinoa mixture and place in a lightly greased baking dish. Cover baking dish with foil.

Bake for 30 minutes covered. Remove foil, increase heat to 400℉ and bake for an additional 15-20 minutes, until peppers are soft and slightly golden brown.

Serve with sliced avocado, hot sauce and or vegan sour cream.

Prep Time: 10 Minutes
Cook Time: 1 Hour 25 Minutes
Total Time: 1 Hour 35 Minutes
Servings: 4