Mexican Quinoa Stuffed Peppers

• 份量: 8 servings
• 活動時間: 25 minutes
• 總時間: 1 hour 15 minutes

食材

3/4 cup white quinoa

4 large bell peppers

15 oz. can black beans

1 cup cooked sweet corn (I use frozen, thawed)

2 green onions

2/3 cup salsa

2 Tbsp. nutritional yeast

1 1/2 tsp. ground cumin

1 tsp. smoked paprika

1 tsp. chili powder

Guacamole, salsa, vegan cheese or sour cream, hot sauce, fresh cilantro, etc.

步驟

Cook quinoa: Rinse quinoa well. In a small pot over medium-high heat, add quinoa with about 1 1/4 cups water. (Or vegetable broth for more flavor.) Bring to a light boil. Then cover, reduce heat, and simmer for 15-20 minutes or until liquid has absorbed.

Meanwhile, halve bell peppers and remove stems, seeds and ribs.

Rinse and drain black beans, thaw corn, and slice green onions.

In a large mixing bowl, add cooked quinoa and all other ingredients except bell peppers. Stir to combine, and adjust taste if necessary (salt, more seasonings, nutritional yeast).

Preheat oven to 350°F (180°C).

In a 9"×13″ baking dish, place pepper halves, and generously stuff them with the quinoa filling. Lightly press down to compact and fill all the crevices.

Cover with tin foil and bake for 35-40 minutes. Remove foil, and bake 10 minutes more. (Or longer for softer peppers.)

Serve with any desired toppings.

營養

• 卡路里: 161 kcal
• 總脂肪: 2 g
• 飽和脂肪: 1 g
• 不飽和脂肪: 2 g
• 總碳水化合物: 30 g
• 膳食纖維: 8 g
• 總糖: 4 g
• 蛋白質: 8 g