Quinoa, Corn, and Black Bean Stuffed Peppers
This dump-and-go recipe is an easy weeknight meal that you can prep ahead of time. Even self-proclaimed pepper haters will enjoy this dish!
Ingredients
Ingredients:
- 2 peppers any color
- 1 can black beans
- 1 c corn I used frozen fire roasted corn
- 2 c quinoa
- ¾ c salsa
- 3 T nutritional yeast + more for sprinkling on top
- 1 t salt
- 1 T cumin
- 1 T chili powder
Instructions
Instructions:
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Preheat the oven to 375F.
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Cut your peppers in half and discard the seeds. Microwave the pepper halves for about 5 minutes, or until they start to get squishy. Let them sit in the microwave until you’re ready to stuff them. Microwaving will speed up the cooking time.
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Add all remaining ingredients to a bowl and mix until everything is combined. If the mixture looks too dry, add a little more salsa. If it seems too wet, add a little more quinoa.
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Place your peppers in a casserole dish. Fill the peppers with your filling, and fill in around your peppers with the remaining filling. Sprinkle with nutritional yeast.
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Cover with foil and bake for about 15 minutes. Remove the foil, and bake for another 5 minutes, or until the top starts to get a little brown and crispy.
Recipe Notes
Notes:
*You can prep this dish ahead of time and bake it the day you want to eat it. Store it in the refrigerator with tightly-sealed plastic wrap covering the casserole.
*This dish freezes really well either cooked or uncooked.