Quinoa Stuffed Peppers
Vegan if you please, or add cheese. These Quinoa Stuffed Peppers Mason and I developed are delicious, healthy, and eligible for meal prep.
Ingredients: (Yields about three servings)
Three Bell peppers of your choice (we always get one green, red, and yellow)
1 cup of uncooked tri-colored quinoa
1 cup of water
1/2 cup of canned whole corn kernels, drained and rinsed
1/2 cup of canned black beans (no salt added), drained and rinsed
1/2 cup of diced roma tomatoes
1/2 cup of shredded pepper jack cheese (omit if you’d like this to be a vegan dish)
3 tablespoons of chopped fresh cilantro
1/4 cup of red onion finely diced
Seasonings, we do all of these to taste….sorry….you’ll figure it out, just how you like it. (:
Salt + Pepper
Preheat oven to 425 degrees F
Cook tri-colored quinoa on stove top: boil water, add quinoa, reduce heat to low, and cover until light and fluffy, about 15 minutes
Mix all veggies (corn, beans, onions, tomatoes, cilantro), in a large bowl with cooked quinoa
Add cheese to mixture (optional)
Cut bell peppers in half. Remove the membrane and seeds completely using a spoon
Scoop quinoa/veggie mixture into pepper halves and place onto a baking, dish, pan, whatever you please
Bake in oven for 25 minutes. If you wish to add cheese, add on top of peppers and bake for 5 more minutes
Plate and serve with salsa and avocado! YUM!
If you have extra quinoa mixture or extra stuffed peppers, these are great for leftovers/meal prep. Enjoy!