Spanish Quinoa Stuffed Peppers

A scrumptious colorful, nutritious recipe/idea with No Meat!! 🍅🍆🍅 Spanish Quinoa Stuffed PeppersCHALLENGE YOURSELF TO NO MEAT..Today.. Just for a few more hrs.. ❤❤💋💋💋💋💋 Ingredients PEPPERS • 1 cup quinoa or rice, thoroughly rinsed and drained • scant 2 cups vegetable stock • 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 • 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 • (or your favorite salsa)

Instructions 1 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. 2 Preheat oven to 375 degrees F and lightly grease a 9x13 baking dish or rimmed baking sheet. 3 Brush halved peppers with a neutral, high heat oil, such as grape seed, avocado or refined coconut. 4 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. 5 Generously stuff halved peppers with quinoa mixture until all peppers are full, then cover the dish with foil. 6 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.

 

Dust off those New Years  Goals just in time for Spring with a Healthy Kitchen Reset!