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Quinoa and Rice Stuffed Peppers with Vegetables
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Quinoa and Rice Stuffed Peppers with Vegetables

Course Main Course

Ingredients

  • ½ cup quinoa
  • ½ cup cooked rice
  • 2 cups vegetable stock no salt added
  • 4 large bell peppers red, yellow, or orange tops cut off and seeds removed
  • ¼ cup each onion, mushrooms, peas and corn
  • ½ cup tomato chopped
  • 1 tsp adobo sauce optional - depends on how spicy you like your food
  • 1 ½ tsp ancho chili powder
  • 1 ½ tsp chili powder
  • 1 ½ tsp garlic powder
  • 1 ½ tsp ground cumin
  • Salt and pepper to taste
  • 1 tbsp nutritional yeast optional

Instructions

  • Rinse and drain quinoa. Add to a saucepan with vegetable stock and bring to a boil. Reduce heat, cover, and simmer for about 20 minutes.
  • Sauté chopped onion and mushrooms until soft. Add peas, corn and tomatoes and cook for 10 minutes.
  • Preheat oven to 375 °F.
  • Line a rimmed baking sheet with parchment. Brush peppers with avocado oil.
  • In a large mixing bowl add quinoa, rice, veggies and all seasonings.
  • Generously stuff peppers with quinoa mixture until all peppers are full, and cover with aluminum.
  • Bake for 30 minutes covered. Then remove foil, increase heat to 400 °F and bake for another 15-20 minutes, until peppers are soft and slightly golden brown.
  • Serve with sliced avocado and lime juice.