The stuffed pepper.
It’s an attractive factor, no?
So, why had Irrrve never attempted it?
This recipe was inspired by my ongoing passion for Mexican food and my need to create more plant-based, substantial entrees.
The problem with eating less animal products is that you could sometimes feel less full. Although not so using these stuffed peppers! They’re hearty, filling and oh-so flavorful.
I believe everyone are likely to LOVE these peppers! They’re:
Very easy to create
Super flavorful
Hearty
Filling
Healthy
Versatile
We enjoyed these lately in the morning, however they could be ideal for any time! I believe they’d be especially well suited for entertaining meat eaters and vegans alike, given that they’re so filling and flavorful. You realize they’re good once they’re hungry-husband approved (ftw)!
If one makes this recipe, tell us. Leave a remark, rate it, and don’t forget to consider an image and tag it #minimalistbaker on Instagram therefore we can easily see. We Like seeing what generate. Cheers, buddies!
4.9 from 69 reviews
- 1 cup (168 g) quinoa or grain, completely rinsed and drained
- scant 2 cups (460 ml) vegetable stock (sub water, but it'll be less flavorful)
- 4 large red, yellow or orange peppers, halved, seeds removed
- 1/2 cup (120 g) salsa, plus much more for serving
- 1 Tablespoons of (4 g) dietary yeast (optional)
- 2 teaspoon cumin powder
- 1 1/2 teaspoon chili powder
- 1 1/2 teaspoon garlic clove powder
- 1 15-ounce (425 g) can black beans, drained (if unsalted, add 1/4 teaspoon ocean salt)
- 1 cup (168 g) whole kernel corn, drained
- Add quinoa and vegetable stock to some saucepan and produce to some boil over high temperature. Once boiling, reduce heat, cover, and simmer until all liquid is absorbed and quinoa is fluffy - about twenty minutes.
- Preheat oven to 375 levels F and gently grease a 9x13 baking dish or rimmed baking sheet.
- Brush halved peppers having a neutral, high temperature oil, for example grape seed, avocado or refined coconut.
- Add cooked quinoa to some large mixing bowl and add remaining ingredients - salsa through corn. Mix to completely combine then taste and adjust seasonings accordingly, adding salt, pepper, or even more spices as preferred.
- Generously stuff halved peppers with quinoa mixture until all peppers are full, then cover the dish with foil.
- Bake for half an hour covered, then remove foil, increase heat to 400 levels F, and bake for an additional 15-twenty minutes, or until peppers are soft and slightly golden brown. For softer peppers, bake 5-ten minutes more.
- Serve with preferred toppings (in the above list) or out of the box. Best when fresh, though leftovers keep covered within the refrigerator for just two-three days. Reheat inside a 350 degree oven until warmed through - about twenty minutes.
Meal: 2 halves Calories: 311 Fat: 3.4g Saturated fats: 0g Carbohydrates: 59g Sugar: 8.2g Sodium: 498mg Fiber: 11.5g Protein: 14.4g
I’ve wanted to create these for any week now. Finally did tonight and i'm so glad Used to do! However, I didn’t abide by it exactly. I truly did plan to (I love to do this very first time finished recipes) however i cut the recipe in two and didn't remember&...oops. Used 1/2 cup quinoa and full areas of beans, salsa, and corn. Still switched out great! I capped it having a vegan sourcream from &"However I Could Never Go Vegan&" by Kristy Turner also it complimented the peppers great. Is going to be making again.
Hi, I’ve been visiting your site for around per month now, I'm able to’t steer clear, I really like it. You perform a beautiful job. It's a great factor for individuals people who may require ideas or inspiration. Thanks!
I've attempted your Blueberry GF Bread also it switched out very well! I'm able to’t wait to do this one tomorrow. I don’t perform the whole social networking factor otherwise I’d be discussing your stuff everyday. Please keep going with it!
These peppers would be the prefect radical self-love treat on your own, or perhaps a decadent night with buddies or family and all comes together very quickly (as lengthy as you've everything prepared hehe)
Made these yesterday and switched out great. I'd relatively large peppers and wanted which i had designed a tad more filling. I additionally added some cayenne towards the spice mixture for many heat. However the peppers arrived on the scene nice soft and also the meal was scrumptious!
They were amazing and incredibly flavorful will absolutely make these again&...and again&...and again! Thanks
Made ’em in my mother’s birthday lunch (I’m the only real vegan within my family) plus they were really an enormous hit with everybody, including both my all-American, &"I won’t eat your rabbit food&", father and my boyfriend!
I made use of all of the ingredients within the recipe except the dietary yeast. I made use of Desert Pepper Corn Black Bean Red Pepper Salsa (medium) for that salsa and that i regret nothing. It had been great. Will def make again.
These have grown to be a normal meal within our household. I don't make regular stuffed peppers any more! Great recipe, Recommend, even kid approved:)