Quinoa Stuffed Bell Peppers Recipe

Quinoa Stuffed Bell Peppers Recipe

Quinoa Stuffed Bell Peppers Recipe

Quinoa Stuffed Bell Peppers Recipe

My family was raving about this one. It’s super tasty, fresh, and it just tastes healthy! Plus, it’s a meal in and of itself and a good vegetarian recipe at that! :) The pepper gives it a really fresh taste, and the beans and quinoa make it sort of bready and just delicious! That wasn’t the best description, but WE INTERRUPT THIS BROADCAST: It’s a bit difficult to type between shifts of running around the house and chasing my brother because he stole my “writing pillow.” I’ve been trying to type this sentence for a half hour now…

Note: Serves 6

Quinoa Stuffed Bell Peppers Recipe (by Damn Delicious):

3 cups cooked quinoa

1 (4-ounce) can green chiles

1 cup corn kernels

1/2 cup canned black beans, drained and rinsed

1/2 cup petite diced tomatoes

1/2 cup shredded pepper jack cheese

1/4 cup crumbled feta cheese

3 tablespoons chopped fresh cilantro leaves

1 teaspoon cumin

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon chili powder, or more to taste

Kosher salt and freshly ground black pepper, to taste

6 bell peppers, tops cut, stemmed and seeded

Directions:

1. Preheat oven to 350 degrees F. Line a 9×13 baking dish with parchment paper.

2. In a large bowl, combine quinoa, green chiles, corn, beans, tomatoes, cheeses, cilantro, cumin, garlic, onion and chili powder, salt and pepper, to taste.

3. Spoon the filling each each bell pepper cavity. Place on prepared baking dish, cavity side up, and bake until the peppers are tender and the filling is heated through, about 25-30 minutes.

4. Enjoy warm :)

Vegan Southwest Salad Recipe

Vegan Southwestern Salad Recipe

Vegan Southwestern Salad Recipe

Vegan Southwestern Salad Recipe

Vegan Southwestern Salad Recipe

This recipe is the epitome of a quick, easy, healthy, and super fresh tasting recipe (bonus: it’s vegan)! It’s super simple to whip together and a crowd pleaser, as well as super summer-y. I promise you won’t be disappointed. My mom was raving about this recipe for a while. She seemed to think it was the best thing since sliced bread. :)

Ok, I just have to say this: thanks to everyone who reads this blog and supports me. Just last week I got a record amount of hits, so I’m pretty stoked! I had a dry spell that dragged my hits down along with it, so I wasn’t sure when the recovery would begin. Well, it happened all at once and has been pretty good since then. So thanks to everyone who reads, supports, assists, answers my questions, shares, EVERYTHING! :)

Vegan Southwestern Salad Recipe (by SheKnows):

2 cups corn kernels

1 cup red onion, chopped

1 (15 ounce) can black beans, rinsed and drained

2-3 Roma tomatoes, seeded and diced

1 tablespoon olive oil

Grated zest and juice of 1 lime

2 teaspoons adobo seasoning

Pepper to taste

1 avocado, chopped

3 tablespoons fresh cilantro, finely chopped

Directions:

  1. In a large bowl, combine all ingredients.
  2. That is literally it. Just serve and enjoy!