Mexican Quinoa Stuffed Peppers

What’s better than a pepper? A stuffed pepper.

Quinoa is a Nourish Box staple. Quinoa is gluten-free, high in protein and one of the few plant foods that contain sufficient amounts of all nine essential amino acids. This Mexican-inspired quinoa stuffed peppers recipe is fun, simple, flavorful, full of protein and fiber, and entirely vegan and gluten-free!

Ingredients

·      1 cup of quinoa

·      4 large red, yellow, or orange bell peppers (halved, seeds removed)

·      1/2 cup salsa 

·      2 teaspoons of cumin powder

·      1 1/2 teaspoon of chili powder

·      1 1/2 teaspoons of garlic powder

·      1 15-ounce can black beans 

·      1 cup whole kernel corn 

Instructions

1.    Cook quinoa based on instructions on box.

2.    Add cooked quinoa to a large mixing bowl and add salsa, corn and black beans. Mix and add cumin, chili and garlic powder.

3.    Generously stuff halved peppers with quinoa mixture until all peppers are full.

4.    Place the stuffed peppers in a pan and cover in tinfoil. Bake the stuffed peppers in a 375 degree oven for 40 minutes, covered, or until peppers are soft and slightly golden brown. For softer peppers, bake 5-10 minutes more. Serve.