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Amazing Spanish-style quinoa stuffed peppers made with simply 10 active ingredients! Easy, flavorful, filled with healthy protein and fiber as well as entirely vegan and gluten free!
Ingredients
PEPPERS
  • 1 mug (168 g) quinoa or rice, completely rinsed as well as drained
  • scant 2 mugs (460 ml) vegetable stock (sub water, but it will certainly be much less tasty)
  • 4 big red, yellow or orange bell peppers, cut in half, seeds removed
  • 1/ 2 cup (120 g) salsa, plus a lot more for serving
  • 1 Tbsp (4 g) dietary yeast (optional)
  • 2 tsp cumin powder
  • 1 1/2 tsp chili powder
  • 1 1/2 tsp garlic powder
  • 1 15-ounce (425 g) can black beans, drained (if saltless, add 1/4 tsp sea salt)
  • 1 cup (168 g) whole kernel corn, drained
TOPPINGS optional
  • 1 ripe avocado, sliced
  • Fresh lime juice
  • Hot sauce
  • Cilantro, chopped
  • Diced red onion
  • Creamy Cilantro Dressing
  • Chipotle Red Salsa (or your preferred salsa)
Instructions
  1. Add quinoa and vegetable stock to a saucepan and also give an outrage high heat. When steaming, minimize heat, cover, and also simmer up until all liquid is absorbed as well as quinoa is cosy – regarding 20 minutes.
  2. Preheat stove to 375 levels F and also gently oil a 9×13 cooking recipe or rimmed baking sheet.
  3. Brush halved peppers with a neutral, high heat oil, such as grape seed, avocado or fine-tuned coconut.
  4. Add cooked quinoa to a big blending dish as well as include remaining ingredients – salsa via corn. Mix to extensively integrate then preference as well as readjust seasonings appropriately, adding salt, pepper, or more spices as desired.
  5. Generously stuff cut in half peppers with quinoa mixture till all peppers are complete, after that cover the recipe with foil.
  6. Bake for 30 minutes covered, after that eliminate aluminum foil, increase heat to 400 degrees F, and also bake for one more 15-20 mins, or till peppers are soft and somewhat golden brown. For softer peppers, bake 5-10 minutes more.
  7. Serve with desired garnishes (noted above) or as is. Ideal when fresh, though leftovers keep covered in the refrigerator for 2-3 days. Reheat in a 350 degree oven until warmed via – regarding 20 minutes.


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