Quinoa Stuffed Peppers

Spicy Mexican Quinoa Stuffed Peppers

This recipe packs a flavorful punch with a satisfying vegetarian quinoa filling.

Ingredients:

• 1 cup quinoa, rinsed and drained
• 2 cups vegetable broth
• 4 large bell peppers (red, yellow, or orange), halved and seeds removed
• 1/2 cup salsa (your favorite kind!)
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 (15 oz) can black beans, rinsed and drained
• 1 (15 oz) can corn, drained
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon smoked paprika (optional)
• Salt and freshly ground black pepper, to taste
• 1/4 cup chopped fresh cilantro (for garnish)
• Vegan cheese (optional, for topping)

Cooking Guide:

1. Cook the quinoa: In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until quinoa is fluffy and cooked through. Fluff with a fork and set aside.
2. Prepare the peppers: Preheat oven to 400°F (204°C). While the quinoa cooks, prepare the peppers by washing them, cutting them in half lengthwise, and removing the seeds and membranes. Arrange the pepper halves in a baking dish.
3. Sauté the vegetables: Heat olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
4. Combine the filling: Add the black beans, corn, salsa, chili powder, cumin, paprika (if using), salt, and pepper to the skillet. Stir to combine and cook for 2-3 minutes, until heated through.
5. Stuff the peppers: Spoon the cooked quinoa mixture into the prepared pepper halves. Divide evenly and pack them gently.
6. Bake: Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the peppers are tender and slightly browned.
7. Garnish and serve: Sprinkle with fresh cilantro and vegan cheese (if using) before serving.

Tips:

• For a milder dish: Reduce the amount of chili powder or omit it altogether.
• Add extra protein: Saute some ground turkey or chicken sausage with the vegetables for a heartier filling.
• Prepare in advance: You can pre-cook the quinoa and vegetables ahead of time. Assemble the stuffed peppers and bake them when ready to serve.
• Leftovers: Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
• Variety of Peppers: Feel free to use a mix of colored bell peppers for a more vibrant dish. You can also use poblano peppers for a slightly smoky flavor, but be sure to remove most of the seeds for less heat.