Taco Quinoa Stuffed Bell Peppers
Loaded with fiber, protein, and nutrition these easy weeknight stuffed peppers are sure to please everyone at the table. They will leave you full without feeling heavy or bloated.
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.
