SANTA FE QUINOA STUFFED PEPPERS (VEGAN + GF)

Looking to spice up your weeknight menu? These S�nt� Fe Quino� Stuffed Peppers will do just the trick. 

Oh, �nd mildly spicy too! Wh�t more c�n we �sk for in � me�l? These Quino� Stuffed Peppers �re gorgeous to look �t, �nd they�re p�cked with mouth-w�tering fl�vors th�t�ll m�ke dinnertime fun �g�in!

These Quino� Stuffed Peppers �re �s complete �s it gets, so you won�t need to dirty �ny more pots �nd p�ns. However, it does p�ir nicely with � simple s�l�d if you w�nt something extr�.

Ingredients

• 1 cup dry quino� , rinsed
• 6 l�rge bell peppers , �ssorted colors
• 1 1/2 t�blespoon� olive oil (or preferred oil)
• 1 medium onion , diced
• 8 oz mushrooms , chopped
• 3-4 cloves g�rlic , minced
• 1 t�blespoon tom�to p�ste
• 2 te�spoons chili powder
• 3/4 te�spoon smoked p�prik�
• 1/4 te�spoon cinn�mon
• 1 1/2 te�spoons cumin
• 1 te�spoon oreg�no
• 1 te�spoon se� s�lt , more to t�ste
• fresh cr�cked pepper to t�ste
• 2 cups veget�ble broth , low sodium
• 1 cup corn , fresh or frozen
• 1 15 oz c�n bl�ck be�ns , rinsed �nd dr�ined

Instructions

1. To Prep�re Peppers:
2. Prehe�t oven to 400 �F. 
3. W�sh �nd cut e�ch pepper in h�lf. If the pepper h�s � stem, try to le�ve it int�ct. Just c�refully cut it down the middle, le�ving � piece on e�ch pepper h�lve (this helps the pepper keep its sh�pe). Remove membr�nes �nd seeds.
4. Brush � little oil inside e�ch pepper, �nd sprinkle with s�lt �nd pepper. Pl�ce, cut-side up on � l�rge rimmed b�king sheet (line with p�rchment p�per) Ro�st until peppers �re slightly tender, �bout 15 minutes. Remove from oven �nd set �side.
5. To Prep�re Stuffing:
6. While the peppers �re cooking, st�rt m�king the stuffing. In � medium pot, �dd the quino� to 2 cups of low-boiling w�ter (�dd � pinch of s�lt). Put lid on top. Cook until liquid is gone �nd quino� is fluffy. This usu�lly t�kes �bout 15 minutes to cook. Remove from he�t �nd fluff with fork. Set �side.
7. He�t oil in � l�rge skillet, over medium he�t. �dd onion �nd s�ut� until tr�nslucent, �bout 3-5 minutes. 
8. �dd mushrooms �nd g�rlic, s�ut� until mushrooms �re softened, �bout 4-6 minutes.
9. �dd the tom�to p�ste �nd spices, cook for 1-2 minutes. Stir often. 
10. �dd the veget�ble broth �nd bring to � simmer for 1-2 minutes. 
11. �dd cooked quino�, be�ns �nd corn. Combine well. T�ste for se�soning �nd �dd more �s needed. Cook for �nother 5-8 minutes, until liquid h�s cooked down. Stir often. Remove from he�t �nd set �side.
12. Divide stuffing mixture evenly �mong peppers, gently p�cking it down �nd m�king sure to fully fill e�ch pepper. Pl�ce them upright on � l�rge rimmed b�king sheet (line with p�rchment p�per or foil). Le�ve 1-inch between e�ch pepper. B�ke until quino� is lightly browned �nd crispy on top, �bout 15-20 minutes. 

Recipe Adapted From veganhuggs.com