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Mexican Quinoa Stuffed Peppers
Jordan Cord

Mexican Quinoa Stuffed Peppers

This vegan stuffed pepper recipe is loaded with Mexican-spiced quinoa and topped with a creamy avocado sauce. These reheat great for meal prep!
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 5
Course: Main Course
Cuisine: Mexican
Calories: 184
Ingredients Method

Ingredients
  

  • 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
  • Sauce1/2 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

Method
 

  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.