My farmers market is full of beautiful sweet corn and shiny red bell peppers, so I grabbed bags of them today (I guess this is the advantage of living in So Cal,) and headed home to experiment for lunch. I whipped up these tasty Corn & Quinoa stuffed peppers with some leftover quinoa. Easy!
Make sure that your bell peppers are organic. Conventional can be heavily sprayed with pesticide:-(
Corn & Quinoa Stuffed Peppers
Serves 2
INGREDIENTS:
- 1 large red bell pepper, halved, cored and de-seeded
- 2-4 tbsp veggie broth
- 3 shallots, chopped
- 1 large clove garlic, minced
- Corn from one large cob or 1 cup frozen corn
- 1 cup black beans
- 1 1/2 cups cooked quinoa
- 1 tbsp nutritional yeast
- Salt and Pepper to taste
- Fresh basil
DIRECTIONS:
- Preheat oven to 400 degrees F
- Line a baking sheet with parchment paper. Spray the peppers with a healthy cooking oil ( I like Thrive), and bake for 30 minutes.
- Meanwhile, heat the veggie broth in a large skillet, and gently fry the scallions, garlic, black beans and corn until tender. Mix in the cooked quinoa and nutritional yeast. Add salt and pepper to taste.
- Remove the peppers from the oven. Stuff with the quinoa filling. Place back in the oven and bake for 15-20 minutes. Top with a few fresh basil leaves and serve either warm or at room temperature.
