Wednesday, May 29, 2019

Santa Fe Quinoa Stuffed Peppers


These Vegan Quinoa Stuffed Peppers are Savory, smoky, subtly sweet & satisfying. Gluten-free too! #stuffedpeppers #glutenfree #veganhuggs


These Vegan Quinoa Stuffed Peppers are Savory, smoky, subtly sweet & satisfying. Gluten-free too! #stuffedpeppers #glutenfree #veganhuggs

Ingredients

  • 1 cup dry quinoa , rinsed
  • 6 large bell peppers , assorted colors
  • 1 1/2 tablespoona olive oil (or preferred oil)
  • 1 medium onion , diced
  • 8 oz mushrooms , chopped
  • 3-4 cloves garlic , minced
  • 1 tablespoon tomato paste
  • 2 teaspoons chili powder
  • 3/4 teaspoon smoked paprika
  • 1/4 teaspoon cinnamon
  • 1 1/2 teaspoons cumin
  • 1 teaspoon oregano
  • 1 teaspoon sea salt , more to taste
  • fresh cracked pepper to taste
  • 2 cups vegetable broth , low sodium
  • 1 cup corn , fresh or frozen
  • 1 15 oz can black beans , rinsed and drained

Instructions
To Prepare Peppers:

  1. Preheat oven to 400 °F. 
  2. Wash and cut each pepper in half. If the pepper has a stem, try to leave it intact. Just carefully cut it down the middle, leaving a piece on each pepper halve (this helps the pepper keep its shape). Remove membranes and seeds.
  3. Brush a little oil inside each pepper, and sprinkle with salt and pepper. Place, cut-side up on a large rimmed baking sheet (line with parchment paper) Roast until peppers are slightly tender, about 15 minutes. Remove from oven and set aside.