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Mexican Quinoa Stuffed Peppers


  • Author: Jordan Cord
  • Total Time: 55 minutes
  • Yield: 5 1x

Description

This vegan stuffed pepper recipe is loaded with Mexican-spiced quinoa and topped with a creamy avocado sauce. These reheat great for meal prep!


Ingredients

Scale
  • 5 bell peppers
  • 1 1/2 cups cooked quinoa
  • 1 cup diced tomato (canned)
  • 1 cup bell peppers (finely diced)
  • 1/2 cup green chilis
  • 1/2 medium white onion
  • 1 teaspoon sea salt
  • 1 teaspoon paprika
  • 1/2 teaspoon chipotle powder
  • Dash of cayenne (optional)

Sauce

  • 1/2 an avocado
  • 2 Tablespoons lemon juice
  • 1 Tablespoon cilantro
  • 1 Tablespoon vegannaise
  • 1 teaspoon nutritional yeast (what's nutritional yeast? click here to read about it!)
  • 1/4 teaspoon sea salt

Instructions

  1. In a medium pot, cook quinoa with onion, tomatoes, chilis, salt, paprika, chipotle, and cayenne.
  2. Preheat oven to 415º.
  3. Cut off the tops of each bell pepper and remove seeds and ribs. Cut up what is left over from the tops of each pepper. Finely dice and mix into quinoa.
  4. Stuff each pepper with the cooked quinoa mixture.
  5. While the peppers are baking, mix up the sauce. In a blender or food processor, add avocado, lemon juice, cilantro, vegannaise, nutritional yeast, and sea salt.
  6. Bake on a foil lined baking sheet for 30 minutes.
  7. Garnish with cilantro, sauce, and leftover bell peppers.
  • Prep Time: 25 mins
  • Cook Time: 30 mins
  • Category: Main

Nutrition

  • Calories: 184
  • Sugar: 7.9 g
  • Sodium: 476.3 mg
  • Fat: 5 g
  • Saturated Fat: 0.7 g
  • Unsaturated Fat: 4.3 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 6.8 g
  • Protein: 6 g
  • Cholesterol: 0 g