Texmex Stuffed Peppers

Ingredients

  • 4-5 red peppers, cut in half and seeds removed

  • 1 cup quinoa, dry

  • 2 cups broth or stock

  • 1 onion, diced

  • 1 can black beans, drained and rinsed

  • 1/2 can tomatoes, diced (or use fresh)

  • adobo chilis, diced (optional)

  • veggies of choice (cauliflower, beans, broccoli, spinach, etc.)

  • Texmex or taco seasoning, to your taste

Directions

  1. Prehat oven to 350.

  2. Boil quinoa in broth for about 15 minutes. Remove from heat and let sit till puffy and absorbed.

  3. Sautee onion in a pan with a oil. Add any veggies that need to cook first.

  4. Add everything else, including the quinoa, and cook until relatively dry and heated through. Season to taste.

  5. Stuff peppers with mixture and bake for 20-30 minutes.

  6. Serve with avocado, sour cream, salsa.