Ingredients
- 1 cup BBF Organic Quinoa
- 4 large red, yellow, or orange bell peppers, halved with seeds removed
- 2 Tbsp BBF Avocado Oil
- 1 white onion, diced
- 1 jalapeno, chopped
- 1 14.5 oz can fire roasted tomatoes
- 2 cloves garlic, minced
- 2 tsp cumin powder
- 1 1/2 tsp chili powder
- 1 tsp paprika
- 1/2 tsp garlic powder
- 2 tsp salt
- 1 1/4 cups water
- 1 14.5 oz can black bean, rinsed and drained
- 1 cup frozen corn
- 1 cup low moisture mozzarella
- cilantro for garnish
Directions
- 1.Preheat the oven to 400°F.
- 2.Heat the avocado oil in a large sauté pan over medium heat. Add the diced onion and sauté until softened and lightly golden.
- 3.Stir in the jalapeño, garlic, cumin, paprika, chili powder, garlic powder, salt, and quinoa. Toast for 45–60 seconds, stirring frequently.
- 4.Add the corn, black beans, fire-roasted tomatoes, and water. Cover with a lid and simmer until the quinoa is fully cooked, about 15–20 minutes.
- 5.While the quinoa cooks, halve the bell peppers and remove the seeds and ribs. Lightly brush with oil and place in a 9×13 roasting pan. Roast until just tender, about the same time the quinoa finishes cooking.
- 6.Once the quinoa is done, remove the partially roasted peppers from the oven and stuff each with 1/2–3/4 cup of the quinoa mixture.
- 7.Top each pepper with a handful of cheese and broil until the cheese is melted and golden brown.
- 8.Garnish with cilantro and serve.
- 9.Enjoy your Quinoa Stuffed Peppers!
