Name: Stuffed Peppers with Quinoa
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Cuisine: Mexican
Ingredients: 6 large organic red bell peppers, sliced in half with seeds removed; 2 tablespoons extra virgin olive oil; 1 cup onion, diced; 3-4 garlic cloves, minced; 2 carrots, diced; 1 leek, diced; 1 zucchini, diced; 1 – 15oz black beans, rinsed and drained; 1 – 15 oz diced tomatoes; 1 cup corn; 1 tablespoon chili powder; 1 teaspoon onion powder; 1 teaspoon cumin; 1/2 teaspoon sea salt; 2 cups prepared quinoa and/or brown rice; OPTIONAL: 6 tablespoons extra sharp white cheddar; OPTIONAL: fresh cilantro, chopped

Stuffed Peppers with Quinoa

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Stuffed Peppers with Quinoa is a delicious Mexican-flavored recipe with black beans, corn, cilantro and loaded with vegetables.

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 6 1x

Ingredients

6 large organic red bell peppers, sliced in half with seeds removed
2 tablespoons extra virgin olive oil
1 cup onion, diced
3–4 garlic cloves, minced
2 carrots, diced
1 leek, diced
1 zucchini, diced
1 – 15oz black beans, rinsed and drained
1 – 15 oz diced tomatoes
1 cup corn
1 tablespoon chili powder
1 teaspoon onion powder
1 teaspoon cumin
1/2 teaspoon sea salt
2 cups prepared quinoa and/or brown rice
OPTIONAL: 6 tablespoons extra sharp white cheddar
OPTIONAL: fresh cilantro, chopped

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Instructions

Preheat the oven to 375 degrees. Place the cut peppers in a baking dish and add 1/2 cup of water until the bottom of the baking dish is covered.
In a saute skillet, add the olive oil and turn on the stovetop to medium heat.
To the food processor, add the onion and pulse until finely diced and then add to the skillet with the minced garlic. Saute for 2-3 minutes.
To the food processor, add the carrot and pulse until finely diced. Then add to the skillet and saute for another 2-3 minutes.
To the food processor, add the leeks and zucchini until finely diced. Then add to the skillet along with the black beans, diced tomatoes and corn. Saute for another 2-3 minutes.
Add the seasonings to the skillet: chili powder, onion, cumin and sea salt. Stirring together until well combined.
Turn off the heat to the skillet. Add the 2 cups of prepared quinoa and/or brown rice.
Spoon the quinoa mixture into the pepper halves.
Place the stuffed peppers in the oven and bake for 25-35 minutes, or until the peppers are soft and the outer edges are slightly brown.
OPTIONAL: If using, pull the peppers out of the oven and add 1/2 a tablespoon of cheese to the top of each pepper and return to the oven for another 3-5 minutes.
Serve warm or at room temperature.

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Find it online: https://cleancuisine.com/recipe-for-stuffed-peppers/

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Stuffed Peppers with Quinoa

Ingredients

Instructions