Spanish Quinoa Stuffed Peppers Recipe | Xtrema Pure Ceramic Cookware

Name: Spanish Quinoa Stuffed Peppers Recipe | Xtrema Pure Ceramic Cookware
Ingredients: 1 cup quinoa or rice (thoroughly rinsed and drained); 2 scant cups vegetable stock (sub water, but it will be less flavorful); 4 large red, yellow, or orange bell peppers (halved, seeds removed); 1/2 cup salsa (plus more for serving); 1 Tbsp nutritional yeast (optional); 1 1/2 tsp chili powder; 1 1/2 tsp garlic powder; 1 15-ounce can black beans (drained // if unsalted, add 1/4 tsp sea salt per can); 1 cup whole kernel corn (drained); 1 ripe avocado (sliced); Fresh lime juice; Hot sauce; Cilantro (chopped); Diced red onion

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Check out our Spanish Quinoa Stuffed Peppers to plan for your next family meal. Packed with flavor, this dish is served best with your desired toppings.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at xtrema.ca.

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Ingredients

1 cup quinoa or rice (thoroughly rinsed and drained)
2 scant cups vegetable stock (sub water, but it will be less flavorful)
4 large red, yellow, or orange bell peppers (halved, seeds removed)
1/2 cup salsa (plus more for serving)
1 Tbsp nutritional yeast (optional)
1 1/2 tsp chili powder
1 1/2 tsp garlic powder
1 15-ounce can black beans (drained // if unsalted, add 1/4 tsp sea salt per can)
1 cup whole kernel corn (drained)
1 ripe avocado (sliced)
Fresh lime juice
Hot sauce
Cilantro (chopped)
Diced red onion