Every weekend no matter how busy I get, I always have time to do a little meal prep which sets my week up for success. Even if the weekend gets away from me and I don’t have time to do everything I planned, I always make a pot of quinoa. Having cooked quinoa in the fridge is a truly my nutrition superhero!
Adding a scoop of quinoa to whatever I am making provides me with quick plant-based protein, easily absorbable fiber, minerals, and vitamins. I can add this to my lunchtime salads, as a side dish for dinner, or as the star of the main course. These Taco Stuffed Peppers are a breeze to put together on a weekend night with my cooked quinoa ready to jump in an save tonights’ dinner.
I simply adding quinoa and all the ingredients into a bowl, meanwhile, I slice and empty out the peppers, fill them up and bake them. Dinner can’t get any easier than this, plus this meal is very nutritionally dense and not heavy on the digestive tract. Quinoa is a great option for those that are wanting a naturally gluten-free option as quinoa is actually a seed, not a grain. If you are stuck wondering, “whats for dinner tonight?”, no need to worry as this recipe has you covered.
Taco Quinoa Stuffed Bell Peppers
Ingredients
- 4 large bell peppers
- 1.5 cups cooked quinoa
- 1/2 cup chunky organic salsa
- 2 tbsps Parmesan cheese or nutritional yeast
- 2 tsp cumin
- 2 tsp ground chill powder
- 1/2 tsp fresh garlic minced
- 1 tbsp avocado oil
- pinch fine sea salt & pepper to taste
- 1 cup black beans, rinsed and drained
- 1 cup organic corn
- 1/8 cup green onions, chopped
- 2 tbsp cilantro, chopped
- 2 tbsp plain greek yogurt or vegan sour cream (optional)
Instructions
- Preheat oven to 325 degrees. Mix quinoa, oil, garlic, cheese and spices in a bowl.
- Add canned beans, corn, green onions and cilantro and mix well.
- Cut the tops off the bell peppers and using a spoon scoop out the seeds and white flesh of the pepper. Fill each pepper evenly with filling and place the peppers in a baking dish.
- Place in the oven for 30 minutes. Serve with an optional tsp of greek yogurt on each pepper and additional cilantro for garnish.
