Santa Fe Quinoa Stuffed Peppers Recipe (Vegan + GF)

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The production procedure is really easy, you simply need to comply with the techniques that we have actually created on this web page. The following are the stages of exactly how to cook Santa Fe Quinoa Stuffed Peppers Recipe (Vegan + GF).


1 cup dry quinoa,
6 medium/large bell peppers, assorted colors
1 tablespoon olive oil
1 medium onion diced
8 oz mushrooms, chopped
1 tablespoon tomato paste
2 teaspoons chili powder
1/2 teaspoon paprika
1/4 teaspoon cinnamon
1 1/2 teaspoons cumin
1 teaspoon oregano
1 teaspoon sea salt, more to taste
fresh cracked pepper, to taste
2 cups vegetable broth, low sodium
1 cup corn, fresh or frozen
1 15 oz can black beans, rinsed and drained

To Prepare Peppers:
  1. Preheat oven to 400 °F. 
  2. Wash and cut each pepper in half. If the pepper has a stem, try to leave it intact. Just carefully cut it down the middle, leaving a piece on each pepper halve (this helps the pepper keep its shape). Remove membranes and seeds.
  3. Brush a little oil inside each pepper, and sprinkle with salt and pepper. Place, cut-side up on a large rimmed baking sheet (line with parchment paper) Roast until peppers are slightly tender, about 15 minutes. Remove from oven and set aside.
To Prepare Stuffing:

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