Quinoa stuffed Red Bell Peppers
To make Tex Mex Quinoa stuffed bell peppers, you will need some quinoa and a few other ingredients. This recipe also uses nutritional yeast, which adds cheesy flavor. To make it vegan, substitute vegan cheese for the nutritional yeast. Add other veggies to the bell pepper halves, like tomatoes, broccoli, and/or mushrooms. Store leftovers in the refrigerator for up to 4 days. If you're looking for more Mexican-inspired recipes, you can check out The Garden Grazer.
Ingredients
Quinoa stuffed Red Bell Peppers
- 2 large Red Bell Peppers roasted
- 2 cups Quinoa cooked
- 1/2 cup Black beans
- 1/2 cup Corn frozen or fresh
- 1/4 cup Tomatoes diced
- 1/4 cup Cilantro chopped
- 1/3 cup Cheddar Cheese shredded
- 1/3 cup Sour Cream
- 1 TBS Salt
- 1 TBS Black Pepper
Avocado-Lime Sauce
- 2 Avocados ripe
- 2 Limes juiced
- 1/2 cup Sour Cream
- 1 tsp Salt
- 1 tsp Black Pepper
- 3 – 4 TBS milk
Instructions
Quinoa stuffed Red Bell Peppers
- preheat oven to 375 degrees
- Roast bell peppers, using any of the methods mentioned in previous post. Cut off the top of the pepper (save for garnish) and scoop out the insides, and the seeds and discard.
- Combine all other ingredients in a large mixing bowl. Spoon into bell peppers.
- Bake in oven for 30 minutes. Remove from the oven and let rest 3 minutes. Enjoy with avocado lime sauce.
Avocado-Lime Sauce
- Combine all ingredients in blender or food processor and puree until smooth.
- Slowly add milk until desired consistency. Sauce will hold its color up to 8 hours.
Video
Notes
If you'd like to eat them later, try making them ahead of time