Quinoa-Stuffed Peppers
Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Servings
4
Delicious Quinoa-Stuffed Peppers recipe shared by Tyler DiSiena on The Forever Cookbook. Learn how to make this amazing dish with our step-by-step instructions.
Ingredients
- 4 large bell peppers, any color
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels, fresh or frozen
- 1 cup cherry tomatoes, halved
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 avocado, peeled and pitted
- 1 lime, juiced
- 2 tablespoons fresh cilantro, chopped
Instructions
- Step 1: Preheat your oven to 375°F (190°C).
- Step 2: Cut the tops off the bell peppers and remove the seeds and membranes.
- Step 3: Place the peppers upright in a baking dish and brush with 1 tablespoon of olive oil.
- Step 4: In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy.
- Step 5: In a large bowl, combine the cooked quinoa, black beans, corn, cherry tomatoes, cumin, smoked paprika, salt, and pepper.
- Step 6: Stuff each pepper with the quinoa mixture, pressing down slightly to pack the filling.
- Step 7: Cover the baking dish with foil and bake for 25-30 minutes until the peppers are tender.
- Step 8: While the peppers are baking, prepare the avocado lime drizzle by blending the avocado, lime juice, remaining olive oil, cilantro, and a pinch of salt in a food processor until smooth.
- Step 9: Remove the peppers from the oven and drizzle with the avocado lime sauce before serving.
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