These fun and bright stuffed peppers are a holiday for the eyes and the mouth ?? It begins with a delectable (and staggeringly simple) Mexican-style quinoa loading up with huge amounts of flavor� all stuffed in a pretty pepper bundle! When it takes the quinoa to cook, you can have everything prepared and prepared to go. At that point simply let the stove take the necessary steps!

It's a fun formula to tweak dependent on your own preferences or what you have available. Swap out the dark beans for pinto beans, include a jar of diced tomatoes for a juicier filling (we adore this!), swap out the quinoa for rice, or include some zest with smoky chipotle, and so forth. They're incredible filled in as may be, or with any ideal fixings (guacamole/avocado is my top pick). Expectation you appreciate as well � let the pepper gathering initiate!

Fun and beautiful Mexican Quinoa Stuffed Peppers! Simple holiday enhanced quinoa with dark beans and corn is full into these pretty pepper bundles for a magnificent sound feast! (Veggie lover, sans gluten)

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INGREDIENTS
STUFFED PEPPERS

• 4 large bell peppers
• 3/4 cup quinoa (dry, uncooked)
• 15 oz. can black beans
• 1 cup corn (I use frozen, thawed)
• 2 green onions
• 2/3 cup salsa
• 2 Tbsp. nutritional yeast (I use this brand)
• 1 1/2 tsp. cumin
• 1 tsp. smoked paprika
• 1 tsp. chili powder

TOPPINGS OF CHOICE

• Guacamole, salsa, dairy-free sour cream, hot sauce, etc.

INSTRUCTIONS

1. Cook quinoa according to package directions with 1 1/2 cups water/broth. (I often use vegetable broth in place of water for more flavor.)
2. Meanwhile, halve bell peppers and remove stems, seeds and ribs.
3. Rinse and drain black beans, thaw corn, and slice green onions.
4. In a large mixing bowl, add cooked quinoa and all other ingredients except bell peppers. Stir to combine, and adjust taste if necessary (salt, more seasonings, nutritional yeast).
5. Preheat oven to 350.
6. In a 9�13? baking dish, place pepper halves, and generously stuff them with the quinoa filling. Lightly press down to compact and fill all the crevices.
7. Cover with tin foil and bake for 35-40 minutes. Remove foil, and bake 10 minutes more.
8. Serve with any desired toppings.

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