Calories: 620 Proteins: 28 Carbs: 84 Fibers: 18 Fats: 22 Serves: 4 Total time: 45M
1 cup BBF Organic Quinoa
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4 large red, yellow or orange bell peppers, halved with seeds removed
2 Tbsp BBf Avocado Oil
1 white onion, diced
1 jalapeno, chopped
1 14.5 oz can fire roasted tomatoes
2 cloves garlic, minced
2 tsp cumin powder
1 1/2 tsp chili powder
1 tsp paprika
1 tsp garlic powder
2 tsp salt
1 1/4 cups water
1 14.5 oz can black bean, rinsed and drained
1 cup frozen corn
1 cup low moisture mozzarella
cilantro for garnish
1. Preheat the oven to 400°F. 2. Heat the avocado oil in a large sauté pan over medium heat. Add the diced onion and sauté until softened and lightly golden. 3. Stir in the jalapeño, garlic, cumin, paprika, chili powder, garlic powder, salt, and quinoa. Toast for 45–60 seconds, stirring frequently. 4.Add the corn, black beans, fire-roasted tomatoes, and water. Cover with a lid and simmer until the quinoa is fully cooked, about 15–20 minutes. 5.While the quinoa cooks, halve the bell peppers and remove the seeds and ribs. Lightly brush with oil and place in a 9×13 roasting pan. Roast until just tender, about the same time the quinoa finishes cooking. 6.Once the quinoa is done, remove the partially roasted peppers from the oven and stuff each with 1/2–3/4 cup of the quinoa mixture. 7. Top each pepper with a handful of cheese and broil until the cheese is melted and golden brown. 8.Garnish with cilantro and serve. 9.Enjoy your Quinoa Stuffed Peppers!
