QUINOA STUFFED PEPPERS (VEGAN + EASY)

Directions

1. 1
   Preheat oven to 375 degrees F.
2. 2
   Place peppers on a baking sheet lined with parchment paper or a silpat. Fill each half with quinoa.
3. 3
   Instead of using pico de gallo, sub in salsa or 1 can (14 oz) diced tomatoes with green chilies, drained.
4. 4
   Quinoa: In a medium size pan, add water/broth, quinoa, chili powder, cumin and salt, bring to a boil, cover, reduce heat to low and simmer for 15 minutes.
5. 5
   Place sheet in oven on middle rack and bake for 20 minutes, or until peppers are just al dente and nearly soft.
6. 6
   Remove from heat, let cool about 5 7 minutes.
7. 7
   Serve with sliced avocado and a sprinkle of chopped cilantro. Would be great with a drizzle of this Sriracha Cashew Cheese Sauce or Cilantro-Lime Sour Cream over top too!
8. 8
   Add in corn, black beans and pico de gallo, mix to combine.
9. 9
   Serves 6 1 bell pepper per person
10. 10
    Add extra pico de gallo as you like, I used about 1 1/2 cups. Taste for seasoning adding salt or other spices to your liking.
11. 11
    Prep: Slice bell peppers in half and remove seeds.