Go Back
Print

Santa Fe Quinoa Stuffed Bell Pepper

Author Sonja

Ingredients

  • 4 cups cooked organic quinoa which is 1 cup dried; rinse & cook just like rice
  • 1 can organic black beans rinsed (1 1/2 cups)
  • 1 cup organic corn
  • 1/4 cup apple cider vinegar
  • 1/4 cup olive oil
  • handful of raw spinach finely chopped
  • ½ red onion diced
  • 1 T chili powder
  • 1 T minced garlic
  • 1 t cumin
  • dash of salt
  • 7-8 bell pepper color of your choice
  • optional cilantro as a garnish

Instructions

  1. Combine apple cider vinegar, olive oil, chili pepper, garlic, cumin, and salt in a large mixing bowl.
  2. Add cooked quinoa, black beans, corn, spinach, onion, and mix well.
  3. Cut the stem off of each bell pepper, and remove the seeds and membrane.
  4. Cut the bell pepper length-wise or even out the top of the bell pepper, depending how you want to fill it.
  5. Fill the bell pepper with the quinoa stuffing, and garnish with cilantro.
  6. Serve the bell pepper raw, and enjoy!
  7. Optional, top with Monterey Jack Cheese and broil at 500 degrees for approximately 7 minutes, or until the cheese is a golden brown. Omit cheese for dairy-free/V.
  8. Optional, you can also bake them at 400 degrees for 30 minutes covered with foil, then uncover, add cheese and bake for another 10-15 minutes if you want a tender bell pepper.