Ingredients

The following ingredients have 4 Servings
  • 1 cup quinoa or rice ((thoroughly rinsed and drained))
  • 2 scant 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 // if unsalted, add 1/4 tsp sea salt per can))
  • 1 cup whole kernel corn ((drained))
  • 1 ripe avocado ((sliced))
  • Fresh lime juice
  • Hot sauce
  • Cilantro ((chopped))
  • Diced red onion
  • Creamy Cilantro Dressing
  • Chipotle Red Salsa (or your favorite salsa)

Instruction

  • 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.