Santa Fe Quinoa Stuffed Peppers

Looking to spice up your weeknight menu? These Santa Fe Quinoa Stuffed Peppers will do just the trick. 

Looking to spice up your weeknight menu? These Santa Fe Quinoa Stuffed Peppers will do just the trick.   8 Quinoa Stuffed Peppers topped with sour cream, red onion and cilantro.


Ingredients
  • 1 cup dry quinoa , rinsed
  • 6 large bell peppers , assorted colors
  • 1 1/2 tablespoona olive oil (or preferred oil)
  • 1 medium onion , diced
  • 8 oz mushrooms , chopped
  • 3-4 cloves garlic , minced
  • 1 tablespoon tomato paste
  • 2 teaspoons chili powder
  • 3/4 teaspoon smoked paprika
  • 1/4 teaspoon cinnamon
  • 1 1/2 teaspoons cumin
  • 1 teaspoon oregano
  • 1 teaspoon sea salt , more to taste
  • fresh cracked pepper to taste
  • 2 cups vegetable broth , low sodium
  • 1 cup corn , fresh or frozen
  • 1 15 oz can black beans , rinsed and drained

Instructions

To Prepare Peppers:
  1. Preheat oven to 400 °F. 
  2. Wash and cut each pepper in half. If the pepper has a stem, try to leave it intact. Just carefully cut it down the middle, leaving a piece on each pepper halve (this helps the pepper keep its shape). Remove membranes and seeds.
  3. Brush a little oil inside each pepper, and sprinkle with salt and pepper. Place, cut-side up on a large rimmed baking sheet (line with parchment paper) Roast until peppers are slightly tender, about 15 minutes. Remove from oven and set aside.