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Vegetarian Stuffed Bell Peppers with Quinoa

Yields1 Serving

Stuffed Peppers

  cup quinoa
 4 large peppers
 2 tbsp olive oil
 2 cups black beans
 1 cup salsa
 ¾ cup frozen corn
 2 tsp Tex-Mex Blend
  tsp black pepper
 1 avocado, thinly sliced
 ½ cup cilantro, chopped
1

Position rack in centre of oven, then preheat broiler.
Combine quinoa with 2 cups water in a medium saucepan set over medium-high. Bring to a boil, then reduce heat to medium. Gently boil until quinoa has sprouted, about 10 minutes.

2

Gently boil until quinoa has sprouted, about 10 minutes.
Meanwhile, cut peppers in half lengthwise. Remove seeds and membranes. Rub inside and outside of peppers with oil, then place cut-side down in an 8x8-in baking dish. Broil, flipping halfway, until lightly charred and softened, about 8 to 10 minutes. Remove dish from oven. Preheat oven to 400F.

3

Drain quinoa well, then combine with beans, salsa, corn, spice blend and black pepper in a large bowl. Divide quinoa mixture among cavities of peppers.

4

Bake until peppers are fork tender, about 10 to 15 minutes. Serve peppers topped with avocado and cilantro. Serve with more salsa, if desired. Serve immediately and enjoy!