Mexican Quinoa Stuffed Peppers

Ingredients

Stuffed Peppers
• 1 cup quinoa or rice
• 2 cups vegetable stock (sub water, but it will be less flavorful)
• 4 large red, yellow, or orange bell peppers (halved, seeds removed)
• 1/2 cup salsa (plus more for serving)
• 1 Tbsp nutritional yeast (optional)
• 2 tsp cumin powder
• 1 1/2 tsp chili powder
• 1 1/2 tsp garlic powder
• 1 15-ounce can black beans (drained)
• 1 cup whole kernel corn (drained)
Optional Toppings
• 1 ripe avocado (sliced)
• Fresh lime juice
• Hot sauce
• Cilantro (chopped)
• Diced red onion
• Salsa

Instructions

1. 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.
2. Preheat the oven to 375 degrees F (190 C) and lightly grease a 9×13 baking dish or rimmed baking sheet.
3. Brush halved peppers with a neutral, high heat oil, such as avocado oil or refined coconut oil.
4. 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.
5. Generously stuff halved peppers with quinoa mixture until all peppers are full, then cover the dish with foil.
6. 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.
7. 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 F oven until warmed through – about 20 minutes.