Vegetarian Stuffed Peppers
Made with seasoned quinoa, black beans and a bright avocado cream, these Easy Quinoa Stuffed Peppers have been given a Tex-Mex spin that is irresistible!
Quinoa Stuffed Peppers
or water, divided
cooked black beans
large green peppers
cut in half and core removed
pitted and skin removed
juice and zest
water or more vegetable broth
bunch fresh cilantro
Preheat oven to 375 degrees.
In a large saucepan, bring 1 1/2 cups stock, quinoa, tomatoes and taco seasoning to a boil. Reduce heat to simmer and simmer covered for 15 to 20 minutes. Add in black beans and mix well.
Place hollowed out peppers into a casserole pan and stuff peppers generously with filling, abut 1/2 cup per pepper. Pour remaining stock around peppers. Cover the casserole dish with foil.
Bake for 30 minutes or until peppers are softened.
In the meantime, make the Avocado cream by blending the avocado, lime juice, zest of lime cilantro, and water together until smooth.
Serve peppers with Avocado sauce.
If you are not vegan, these Vegetarian Stuffed Peppers are delicious topped with Colby Jack cheese before baking.
I chose black beans to add these Mexican Stuffed Peppers, but pinto, red beans, or chili beans all work. You can choose to omit the beans as well.
If you do not have fire-roasted tomatoes, use jarred salsa, just be sure to reduce the taco seasoning to just 2 teaspoons.
If you don't have the ingredients to make the avocado cream, you can top these peppers with salsa as well or fresh chopped tomatoes and onions.
If using cooked quinoa in place of preparing the quinoa on the stove-top, mix 2 cups of cooked quinoa with 1 cup salsa, 2 teaspoons taco seasoning, and the beans.
Vegetarian Stuffed Peppers https://amindfullmom.com/tex-mex-stuffed-peppers/ March 8, 2019