Mexican Stuffed Bell Peppers

6 large bell peppers
1 cup dry quinoa, rinsed
1 1/2 cups vegetable broth
15 oz. can black beans, rinsed and drained
1 1/2 cups cooked corn, fresh or frozen
2 green onions, finely diced
1/2 cup salsa
1 tsp. cumin
1 tsp. smoked paprika
1 tsp. chili powder
Garnish: ʻNuttin Ordinary Original Cashew Cheese, cilantro, green onions
Preheat oven to 350.
Bring vegetable broth a boil in a medium saucepan. When broth is boiling, add rinsed
quinoa. Return to a boil. Cover and reduce heat to low cooking until all liquid is
absorbed, about 12-15 minutes. Remove from heat and let sit.
Meanwhile, cut tops of bell peppers off and gently remove seeds and ribs.In a large
mixing bowl, add cooked quinoa and all other ingredients except bell peppers. Stir to
combine, and adjust to taste if necessary with additional salt, salsa or spices.
In a lightly sprayed 9×13″ baking dish, place peppers, and generously stuff them with
the quinoa filling. Lightly press down to compact and fill. Cover with tin foil and bake for
35-40 minutes. Serve with any desired toppings.

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