Quinoa Stuffed Peppers

My mom shared this recipe with me after she and my Dad gave it a try and loved it. It’s a new favorite at our house too! It can also easily be made vegetarian by eliminating the meat. This would be an easy meal to prepare beforehand, and have ready to pop into the oven when you’re ready to eat dinner!

You will need:

6 sweet bell peppers (organic)

2 cups organic vegetable broth

1 cup quinoa (organic)

3 tbsp coconut oil

1 small yellow onion, diced

1/8 tsp salt

1 cup sweet corn

1 cup black beans, drained and rinsed

1 cup grape tomatoes, quartered

½ tsp chili powder

¼ tsp cayenne pepper

½ tbsp. dried parsley (or cilantro if you prefer)

2 cups Monterey Jack cheese

1 lb. chorizo or spicy seasoned ground beef/turkey

Salt and pepper to taste

Plain yogurt or sour cream to top with, optional!

I will note right away that the photos for this meal do not show the meat included—but it is really tasty either way! If you do go meatless, be sure to double your chili powder or add any other spices you love—as it does need a little something extra when you don’t have the chorizo to give it some kick!

First cut the tops off your peppers and clean them out. Place them in a casserole dish and set aside.

In a small saucepan, place your broth and quinoa. Bring to a boil, then lower to a simmer and cover, cooking for 15 minutes. Remove from heat and gently fluff with a fork and set aside.

In a skillet, heat oil over medium heat. Add onions and season with salt. Once translucent, add in sweet corn and beans. Stir for several minutes and toss in the grape tomatoes, cooked quinoa (add in the meat now too if you’re using it!) and season with the chili powder, cayenne, parsley, salt and pepper.

Add 1 cup of cheese, mix well and continue to cook for several minutes until everything is heated through and the cheese has melted.

Divide the mixture evenly between peppers, packing it tightly into the pepper shells.

Bake for 30 minutes at 350 degrees. Remove and top each pepper with remaining cup of cheese, then place back in the oven for 5 minutes until melted. Remove from oven again and let cool 5 minutes before serving. Top with yogurt or sour cream if you prefer!