quinoa stuffed bell peppers
Found on: theoregondietitian.com
Preheat oven to 400 degrees. In a saucepan, bring quinoa and vegetable broth to a boil on medium-high heat.
Once boiling, reduce heat to low-medium and simmer until quinoa is fully cooked and fluffy, and there is no liquid remaining. About 15 minutes.
While quinoa is simmering, grab a large bowl. Mix together salsa, cheddar, cumin, chili powder, onion powder, garlic powder, black beans, and corn.
Add cooked quinoa to bowl, and mix together thoroughly.
Stuff bell peppers with quinoa mixture, top with a little extra cheese and set inside an oven-safe baking dish. Cover with foil. Bake for 30 minutes.
After 30 minutes, remove the foil and bake an additional 15 minutes.
Once peppers are done, top with desired toppings, and enjoy!
After stuffing the bell peppers with the quinoa mixture, wrap them individually in saran wrap and then again in aluminum foil. Freeze them in an aluminum baking dish (I used an aluminum lasagna pan).
Thaw completely from frozen. Remove the saran wrap, then cover with aluminum foil. Bake for 45 minutes at 375 degrees.
After 45 minutes, pull them out of the oven. Crank the oven to 400 degrees and bake for another 15 minutes.
Once peppers are done, top with desired toppings, and enjoy!
Ingredients
Directions
Preheat oven to 400 degrees. In a saucepan, bring quinoa and vegetable broth to a boil on medium-high heat.
Once boiling, reduce heat to low-medium and simmer until quinoa is fully cooked and fluffy, and there is no liquid remaining. About 15 minutes.
While quinoa is simmering, grab a large bowl. Mix together salsa, cheddar, cumin, chili powder, onion powder, garlic powder, black beans, and corn.
Add cooked quinoa to bowl, and mix together thoroughly.
Stuff bell peppers with quinoa mixture, top with a little extra cheese and set inside an oven-safe baking dish. Cover with foil. Bake for 30 minutes.
After 30 minutes, remove the foil and bake an additional 15 minutes.
Once peppers are done, top with desired toppings, and enjoy!
After stuffing the bell peppers with the quinoa mixture, wrap them individually in saran wrap and then again in aluminum foil. Freeze them in an aluminum baking dish (I used an aluminum lasagna pan).
Thaw completely from frozen. Remove the saran wrap, then cover with aluminum foil. Bake for 45 minutes at 375 degrees.
After 45 minutes, pull them out of the oven. Crank the oven to 400 degrees and bake for another 15 minutes.
Once peppers are done, top with desired toppings, and enjoy!