Vegan Stuffed Peppers
The perfect amount of sweet & spicy

These stuffed peppers are Vegan, but if that's not your thing, it's as simple as adding some ground turkey to the mix!
Ingredients for Peppers:
1/2 cup dry quinoa
2 cups veggie broth
1/4 red onion (minced)
2 tsp chili powder
1.5 tsp cumin
4 cloves garlic (minced)
4 bell peppers (red, orange, yellow or use a green pepper if you like spicy)
1 (15 oz.) can of black beans (rinsed & drained)
salsa
1/2 cup of fresh pineapple
1/4 cup of fresh cilantro (more for garish)
Lime juice (1 lime)
3 tbsp taco or carne asada sauce (more if you are saucy like me)
1/2 tsp salt
1 ripe avocado
Ground Turkey (if you do not want the vegetarian option)
Extra toppings: Sour Cream (regular or vegan), Cheese (regular or vegan), Salsa, hot sauce, jalepenos
Directions:
Preheat oven to 400ºF. Combine quinoa, vegetable broth, chili powder, cumin, and granulated garlic in a small saucepan. Bring mixture to boil, reduce heat, cover, and simmer until quinoa is fluffy, about 12 to 15 minutes. Remove from heat.
While the quinoa cooks, prepare the bell peppers. Arrange the bell peppers cut side up in a 13x9-inch baking dish with ~1/4 inch of water in the bottom. Cover with foil and bake at 400ºF for 15 to 20 minutes, until fork-tender.
If you are adding ground turkey to the mix, go ahead and cook it. I cook my husband's on low with taco seasoning and a little veggie broth to keep it from drying out!
To the bowl with quinoa, add black beans, salsa, pineapple, cilantro, lime juice, adobo sauce, and salt; mix well to combine. Taste the mixture and adjust seasonings as needed.
Divide the filling evenly into each bell pepper half. Replace foil and place back in the oven for 10-15 minutes. Garnish with avocado slices and extra lime juice, if desired. Add extra toppings of choice.
Original Recipe from Dishing Out Health
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