Looking for a quick dinner. These stuffed peppers are quick and can be made in advance and tossed in the oven when you get home for a quick hot healthy meal.
Quinoa Stuffed Peppers
makes 4 servings
4-5c cooked organic quinoa (cooked 1 cup with organic, low sodium, vegetable broth and came out to 4-5 cups)
4 bell peppers, any color
1 can (15oz) organic pinto or black beans, drained
1-2 cans (14.5 oz) of organic diced tomatoes, drained
1-2c corn
1/4c red onion, chopped
sea salt and fresh ground pepper to taste
1/4c fresh cilantro, chopped
1-2 avocados mashed, optional
*If looking for a meat option add 1 pound cooked ground grass-fed beef or turkey.
Preheat oven to 350. In a large bowl combine cooked quinoa, beans, tomatoes, corn, onion, salt, and pepper. Slice your peppers in half, steam down, and clean out seeds. Lay peppers cut side up on cookie sheet or in a baking dish. Spoon quinoa mixture into the peppers and bake at 350 for 30 minutes. Remove from oven and top with cilantro and optional avocado. Enjoy!
