Serves: 4-5
Calories: 520-420/serving
Calories: 520-420/serving
| Ingredients | Qty | Prep |
| Quinoa | 1 cup | |
| Stock | 2 cups | cook until liquid is absorbed |
| Red/Orange/Yellow peppers | 6 | halved and deseeded |
| Salsa | 1/2 cup | more for garnish |
| Cumin powder | 1-2 tsp | |
| Cayenne powder | 1 tsp | |
| Garlic powder | 1 tsp | |
| Black beans | 3/4 cup dry | cooked |
| Corn | 1 cup | |
| Toppings: | ||
| Hot sauce | to taste | |
| Salsa | to taste | |
| Avocado | to taste | sliced |
| Lime juice | to taste | |
| Cilantro | chopped | |
| Red onion | minced |
Method:
- Bring quinoa and stock to boil. Simmer for 15-20 minutes until all liquid is absorbed
- Mix cooked quinoa with salsa, cumin powder, cayenne pepper, garlic powder, beans, corn and salt if need. Adjust to taste
- Preheat oven to 375F, spray or oil a baking dish
- Stuff the quinoa mixture into the pepper and cover the dish with foil
- Bake for 30 minutes and then bake uncovered at 400F for 10-15 minutes until the peppers are browned
- Garnish with toppings of your choice and serve hot
Notes:
Depending on the size of the peppers, you may have leftover quinoa. Spread it between 2 slices of bread with salsa and cheese. Toast until the cheese melts for a delicious grilled cheese sandwich!
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