Southwestern Stuffed Peppers

hese vegetarian-friendly Southwestern stuffed peppers are filled with quinoa, corn, and black beans. Just toss the ingredients together, load into a pepper, and bake!

INGREDIENTS:

• 1 cup uncooked quinoa

• 4 medium bell peppers

• 1 can or glass jar (15.5 ounces) black beans, drained and rinsed

• 1 cup frozen corn kernels

• 1 1/2 teaspoons paprika

• 3/4 teaspoon coriander

• 3/4 teaspoon cumin

• 1/2 teaspoon kosher salt

• 1 1/2 tablespoons red wine vinegar

• 3 tablespoons olive oil

DIRECTIONS:

• Preheat oven to 400 degrees F (204 degrees C).

• Core the bell peppers and cut them in half.

• Using a fine-mesh strainer, rinse the quinoa under running water.

• Pour quinoa into a medium pan with 1 3/4 cups water.

• Add a sprinkle of salt and bring to a boil.

• Lower heat, keep covered, and cook until liquid is absorbed, about 8-10 minutes.

• In a large bowl, mix together quinoa, black beans and corn.

• Toss with spices, vinegar and oil.

• Sprinkle inner part of peppers with some salt and then divide quinoa into peppers.

• Bake for 10 to 12 minutes.

I have also made this recipe with ground turkey or grass fed ground beef. Delicious either way!!!

Nutrition Information

Serves: 4 | Serving Size: 1 whole stuffed pepper

Per serving: Calories: 399; Total Fat: 14g; Saturated Fat: 2g; Monounsaturated Fat: 8g; Cholesterol: 0mg; Sodium: 268mg; Carbohydrate: 56g; Dietary Fiber: 12g; Sugar: 6g; Protein: 14g

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