Prep Time: 15 mins Total Time: 45 mins Serves: 4 servings
Ingredients: Adapted from minimalistbaker.com
1 cup quinoa, rice or barley (thoroughly rinsed and drained)
2 scant cups vegetable stock (sub water, but it will be less flavorful)
4 large red, green, yellow, or orange bell peppers (halved, seeds removed)
1/2 cup salsa (plus more for serving)
1 Tbsp nutritional yeast (optional)
2 tsp cumin powder
1 1/2 tsp chili powder
1 1/2 tsp garlic powder
1 15-ounce can black beans (drained // if unsalted, add 1/4 tsp sea salt per can)
1 cup whole kernel corn
1 ripe avocado (sliced)
Fresh lime juice
Diced red onion
Cilantro Tahini Sauce (posted in the recipes)
Pickled Red onions
Chipotle Red Salsa (or your favorite salsa)
Add grain of choice and vegetable stock to a saucepan and bring to a boil over high heat. Once boiling, reduce heat, cover, and simmer until all liquid is absorbed and grain is cooked.
Preheat oven to 375 degrees F (190 C) and lightly grease a 9x13 baking dish or add parchment paper to a rimmed baking sheet.
Brush halved peppers with a neutral, high heat oil, such as sunflower oil or coconut oil.
Add cooked grains to a large mixing bowl and add remaining ingredients - salsa through corn. Mix to thoroughly combine then taste and adjust seasoning, adding salt, pepper, or more spices as desired.
Generously stuff halved peppers with grain mixture until all peppers are full, then cover the dish with foil.
Bake for 30 minutes covered. Then remove foil, increase heat to 400 degrees F (204 C), and bake for another 15-20 minutes, or until peppers are soft and slightly golden brown. For softer peppers, bake 5-10 minutes more.
Serve with desired toppings (listed above) or as is. Best when fresh, though leftovers keep covered in the refrigerator for 2-3 days. Reheat in a 350-degree F (176 C) oven until warmed through - about 20 minutes.