Tip of The Day: If you want to make sure your plate is healthy, add tons of color to it! Today’s deliciousness can help you do that. I have a great recipe for stuffed peppers found on MinimalistBaker.com. This plan of action will make about 4 peppers (8 halves).
1 cup quinoa or rice, thoroughly rinsed and drained
2 cups vegetable stock
4 large red, yellow or orange bell peppers, halved, seeds removed
1/2 cup salsa
1/2 cup shredded cheese (optional)
1 15-ounce can black beans, drained
1 cup whole kernel corn, drained
Add cumin, chili powder, garlic powder, salt, & pepper to taste
- 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 9×13 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 (avocado, lime juice, chopped cilantro) 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.
I hope you enjoy this recipe! Comment below if this is something you want to try out. Also, hit the follow button to stay up to date on all things LifexErin.