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This is such a fast meal to get on the table. Chop the vegetables while the quinoa is cooking, stuff the peppers, then put your feet up while everything’s in the oven.
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Ingredients
For 4 Serving(s)
quinoa-stuffed-peppers
- 1 c water
- 1/2 c quinoa
- 1 c cherry tomatoes
- 1/2 c black olives
- 1 ear of corn
- 3/4 t cumin
- 3/4 t kosher salt
- 1 c salsa
- 4 green peppers
- 8 sli vegan cheese
Quinoa-Stuffed Peppers Directions
- Preheat oven to 350F.
- In a small pot, bring the water to a boil. Add the quinoa, give it a stir, cover, reduce heat to very low, and cook undisturbed for 10 minutes, until water is absorbed. Remove from heat and let sit for 10 minutes.
- Place the cherry tomatoes, olives, corn, cumin, and salt in a large bowl. Toss to combine. Fold in the quinoa and salsa.
- Arrange the green peppers on a rimmed baking sheet, cut side up. Fill each pepper with the quinoa and vegetable mixture. If using, top with the slices of cheese. Bake for 20-25 minutes, until the peppers are tender and the cheese is melted.