Zesty Quinoa and Bean Stuffed Peppers
Ingredients
- 1 cup Organic quinoa
- 1 cup “riced” broccoli (or cauliflower) raw
- 2 teaspoons chili powder
- 1 1/2 teaspoons cumin
- 1/2 teaspoon garlic powder
- 1-2 tsp+ himalayan pink salt (depending on how salty you like things!)
- 2 tbsp raw pumpkin seeds
- 1.5 cups organic black beans
- 1 cup pico de gallo,
- 4 medium bell peppers
- 2 tbsp chopped cilantro
Directions
1) Preheat oven to 375 degrees F.
2) For the quinoa: In a saucepan, add water, quinoa, chili powder, cumin and salt. Bring it to a boil, cover it, reduce the heat to low and then let it simmer for 15 minutes. Remove it from heat, and let it cool for about 5-10 minutes. Add in broccoli rice, black beans, pumpkin seeds and pico de gallo, mix to combine.
3) Peppers: Slice the top off of the bell peppers and remove seeds. Place the peppers on a baking sheet, fill them with the quinoa mixture.
4) Bake for about 25 minutes, I like to switch the oven to broil for the last few minutes to make the top crispy.
*This would also be delicious made with ground beef, chicken, or turkey for a non – vegetarian option in some or all of the bell peppers.