I made these three times now! I've learned that if you simmer
all stuffing ingredients w/uncooked quinoa for 20 minutes it combines flavors
so much better plus there's no need to precook quinoa (also omit broth!), stuff
RAW peppers, and bake for an hour, they turn out better.
To make the recipe quicker, I like to just chop up all of the
bell peppers and saute rather than stuffing them and baking.
Next time I think we will increase the salsa in the recipe and add more jalapenos and red pepper flakes.
They are now in my top 10! :) I *love* the cumin taste in these (I bumped it up to a tbsp and omitted the oregano)...delish!
Next time I think we will increase the salsa in the recipe and add more jalapenos and red pepper flakes.
They are now in my top 10! :) I *love* the cumin taste in these (I bumped it up to a tbsp and omitted the oregano)...delish!
Ingredients
4 large bell peppers
3/4 cup dry quinoa
15 oz. can black beans
1 cup corn (I use frozen, thawed)
2 green onions
2/3 cup salsa
2 Tbsp. nutritional yeast
1 1/2 tsp. cumin
1 tsp. smoked paprika
1 tsp. chili powder
Optional additions: chipotle, tomatoes, cilantro, green chiles, garlic powder, hemp hearts
Toppings of choice: guacamole (yum!), salsa, hot sauce, etc.
Directions
Cook quinoa according to package directions with 1 1/2 cups water/broth. (I often use vegetable broth in place of water for more flavor.)
Meanwhile, halve bell peppers and remove stems, seeds and ribs.
Rinse and drain black beans, thaw corn, and slice green onions.
In a large mixing bowl, add cooked quinoa and all other ingredients except bell peppers. Stir to combine, and adjust taste if necessary (salt, more seasonings, nutritional yeast).
Preheat oven to 350.
In a lightly sprayed 9x13" baking dish, place pepper halves, and generously stuff them with the quinoa filling. Lightly press down to compact and fill all the crevices.
Cover with tin foil and bake for 35-40 minutes. Remove foil, and bake 10 minutes more.
Serve with any desired toppings.
4 large bell peppers
3/4 cup dry quinoa
15 oz. can black beans
1 cup corn (I use frozen, thawed)
2 green onions
2/3 cup salsa
2 Tbsp. nutritional yeast
1 1/2 tsp. cumin
1 tsp. smoked paprika
1 tsp. chili powder
Optional additions: chipotle, tomatoes, cilantro, green chiles, garlic powder, hemp hearts
Toppings of choice: guacamole (yum!), salsa, hot sauce, etc.
Directions
Cook quinoa according to package directions with 1 1/2 cups water/broth. (I often use vegetable broth in place of water for more flavor.)
Meanwhile, halve bell peppers and remove stems, seeds and ribs.
Rinse and drain black beans, thaw corn, and slice green onions.
In a large mixing bowl, add cooked quinoa and all other ingredients except bell peppers. Stir to combine, and adjust taste if necessary (salt, more seasonings, nutritional yeast).
Preheat oven to 350.
In a lightly sprayed 9x13" baking dish, place pepper halves, and generously stuff them with the quinoa filling. Lightly press down to compact and fill all the crevices.
Cover with tin foil and bake for 35-40 minutes. Remove foil, and bake 10 minutes more.
Serve with any desired toppings.