Quinoa Stuffed Tex-Mex Red Peppers
This recipe is amazing. It is completely delicious, totally satisfying and will be adored by the biggest veggie haters. Plus you can very easily make the quinoa ahead of time for a quick weeknight supper solution.
- 3 large red peppers, cut in half, seeds and veins removed
- 1 can, organic black beans, drained and rinsed
- 1 cup dried quinoa
- 2 cups water
- 1 tsp olive oil
- 1 small zucchini, diced
- 1 onion, diced
- 1 jar medium organic salsa
- 1 tsp cumin
- pinch each salt & pepper
- hot sauce to taste
- 1 cup, vegan cheese (we used follow your heart)
- 1 large avocado, diced
Place 2 cups of water in a pot to boil. Once boiling add the 1 cup of quinoa. Lower heat and allow to simmer for 15 minutes or until water is absorbed. Turn off heat and let sit for 5 minutes.
Preheat oven to 375 degrees
Meanwhile, place the olive oil in a pan over medium-high heat. Add the onion, zucchini, cumin and sautée until softened and browned. Add the black beans and cook for two minutes. Add the quinoa, salsa, salt, pepper and hot sauce.
Place the peppers skin side down in a baking dish that has been lightly greased. Fill each pepper with the quinoa and veggie mixture until overflowing.
Bake for 20 minutes or until the pepper is cooked and the filling is heated through. Top with cheese and return to the oven for 5-7 minutes. Broil for the final minute.
Top with avocado and serve piping hot.