I get so tired of searching for my favorite recipes so I thought I would post them here. Now they will all be in one place for me and family and friends to find. It may take me a while to get them all on here but I'm working on it! Even though I have some of these pinned in Pinterest this is my "go-to" place when I am hunting for my favorite recipes.
Amazing Spanish-style quinoa stuffed peppers made with just 10 ingredients! Simple, flavorful, full of protein and fiber and entirely vegan and gluten free!
Author: Minimalist Baker
Recipe type: Entree
Cuisine: Mexican, Vegan, Gluten Free
1 cup (168 g) quinoa or rice, thoroughly rinsed and drained
scant 2 cups (460 ml) vegetable stock (sub water, but it will be less flavorful)
4 large red, yellow or orange bell peppers, halved, seeds removed
1/2 cup (120 g) salsa, plus more for serving
1 Tbsp (4 g) nutritional yeast (optional)
2 tsp cumin powder
1 1/2 tsp chili powder
1 1/2 tsp garlic powder
1 15-ounce (425 g) can black beans, drained (if unsalted, add 1/4 tsp sea salt)
1 cup (168 g) whole kernel corn, drained
1 ripe avocado, sliced
Fresh lime juice
Diced red onion
Creamy Cilantro Dressing
Chipotle Red Salsa (or your favorite salsa)
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 and lightly grease a 9x13 baking dish or rimmed baking sheet.
Brush halved peppers with a neutral, high heat oil, such as grape seed, avocado or refined coconut.
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, 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 oven until warmed through - about 20 minutes.