Ingredients:
– 1 cup of brown rice or quinoa (cooked, rinsed and drained)
– 2 cups of vegetable broth
– 4 large red, yellow, or orange bell peppers
– 3/4 cup of salsa
– 1 Tbsp nutritional yeast
– 2 tsp cumin powder
– 1.5 tsp chili powder
– 1.5 tsp garlic powder
– 1 can (15 oz can) black beans – drained
– 1 cup whole kernel corn – drained
Suggested Toppings:
– 1 ripe avocado (sliced)
– Fresh lime juice
– Cilantro (chopped)
– Diced red onion
– Your favorite salsa
Instructions:
-
Cook quinoa or brown rice as directed on package. Use vegetable broth instead of water for more flavor.
-
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 avocado oil.
-
Add cooked quinoa or brown rice to a large mixing bowl and add remaining ingredients. Mix to thoroughly combine then taste and adjust seasonings accordingly, adding salt, pepper, or more spices as desired.
-
Stuff halved peppers with quinoa or brown rice 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. Enjoy!
**Recipe adapted from Minimalist Baker.
