Quinoa Stuffed Pepper
Stuffed peppers take a little bit of time, but most of it is oven time and the actual prep work isn’t too consuming, depending on what you want to stuff the pepper with. I created this protein packed simple version:
- 2 bell peppers, cut the tops off and remove seeds and veins (can do while quinoa cooks!)
- 1/2 c uncooked quinoa
- 1/2 c uncooked black beans (can use canned - about 1/2 a can)
- 1/2 c canned tomatoes
- 2 cloves garlic, minced
- 1 1/2 c vegetable broth
Preheat oven to 350F. Combine quinoa, black beans, tomatoes, garlic, and broth in a small saucepan. Bring to a boil. Cover and reduce to a simmer until all the liquid has been absorbed, about 15 minutes. Stuff the peppers and place in an oven-safe dish and add about 1/4 inch of water to the bottom of the pan. Bake for 35-40 minutes, until the peppers are soft.
PREP TIME: 20 min COOK TIME: 35-40 min YIELDS: 2-4 servings (side dish v. main dish)
