Santa Fe Quinoa Stuffed Peppers Recipe (Vegan + GF)


1 cup dry quinoa,
6 medium/large bell peppers, assorted colors
1 tablespoon olive oil
1 medium onion diced
8 oz mushrooms, chopped
1 tablespoon tomato paste
2 teaspoons chili powder
1/2 teaspoon paprika
1/4 teaspoon cinnamon
1 1/2 teaspoons cumin
1 teaspoon oregano
1 teaspoon sea salt, more to taste
fresh cracked pepper, to taste
2 cups vegetable broth, low sodium
1 cup corn, fresh or frozen
1 15 oz can black beans, rinsed and drained


To Prepare Peppers:
  1. Preheat oven to 400 °F. 
  2. Wash and cut each pepper in half. If the pepper has a stem, try to leave it intact. Just carefully cut it down the middle, leaving a piece on each pepper halve (this helps the pepper keep its shape). Remove membranes and seeds.
  3. Brush a little oil inside each pepper, and sprinkle with salt and pepper. Place, cut-side up on a large rimmed baking sheet (line with parchment paper) Roast until peppers are slightly tender, about 15 minutes. Remove from oven and set aside.

To Prepare Stuffing:

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