- 1 cup uncooked washed & rinsed quinoa
- 2 cups reduced sodium vegetable broth
- 4 large bell peppers, washed, seeded and sliced in half lengthwise
- salt & freshly ground black pepper
- 1 - 15 oz. can black beans, rinsed and drained
- 1 - 10 oz. can sweet corn, drained
- 1 1/2 cups salsa, divided
- 1 tbsp. nutritional yeast
- 1 tbsp. ground cumin
- 2 tsp. chili powder
- 2 tsp. garlic powder
- 1/2 tsp. salt
- 1/2 tsp. ground coriander
Add the broth to a sauce pan and bring to a boil. Stir in the quinoa and return to a boil. Cover the pan and reduce heat to a simmer. Simmer for 15 minutes or until liquid is absorbed. Set aside.
Preheat oven to 375F. Spray two baking dishes with cooking spray.
Pour 1 cup of the salsa into the dishes and smooth it into a thin layer. Lay the halved peppers on top and lightly season with salt and fresh ground black pepper.
In a large bowl, combine the beans, corn, cooked quinoa, remaining 1/2 cup of salsa and season with nutritional yeast, cumin, chili powder, garlic powder, salt and coriander. Stir everything to mix well.
Stuff the halved peppers with the quinoa, bean, corn mixture. Cover the dishes with foil and pop into the oven for 30 minutes.
Remove the foil and continue to bake for more 20 minutes.
Serve hot with diced avocado and chopped red onion. ENJOY!
Each 1/2 pepper yields approximately: 165 calories, 2 grams fat, 26 net carbs, 6.5 grams protein.
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