Colorful and easy to make, these Tex-Mex Quinoa Stuffed Peppers are delicious, and great for lunch, dinner and meal prep!
Preheat oven to 375 degrees F.
Quinoa: In a medium size pan, add water/broth, quinoa, chili powder, cumin and salt, bring to a boil, cover, reduce heat to low and simmer for 15 minutes. Remove from heat, let cool about 5 – 7 minutes. Add in corn, black beans and pico de gallo, mix to combine. Add extra pico de gallo as you like, I used about 1 1/2 cups. Taste for seasoning adding salt or other spices to your liking. If you have an instant pot, this Instant Pot Quinoa is foolproof!
Prep: Slice bell peppers in half and remove seeds.
Assemble: Place peppers on a baking sheet lined with parchment paper or a silpat. Fill each half with quinoa. Place sheet in oven on middle rack and bake for 20 minutes, or until peppers are just al dente and nearly soft.
Serves 6 – 1 bell pepper per person
Instead of using pico de gallo, sub in salsa or 1 can (14 oz) diced tomatoes with green chilies, drained.