Mexican Quinoa Stuffed Peppers with Creamy Yogurt Avocado Sauce
Serve up these Quinoa Stuffed Peppers filled with salsa, canned beans, and fresh spices (ingredients you likely already have on hand) in just one hour!
Course: Main Course, lunch, dinner, meal prep
Keyword: healthy, vegetables, protein
6sweet peppers of your choice,halved and seeds removed (red, yellow, or orange)
1 1/2cupdry quinoa
1cupsalsa or chopped tomatoes
1can black beans
1/2cupshredded cheddar cheese
Creamy Yogurt Avocado Sauce:
2ripe avocados,pit removed
1/2cupSiggi’s 0% Plain skyr yogurt*
Salt and pepper,to taste
Preheat oven to 375 degrees.
Combine dry quinoa and vegetable broth in a medium sized pot and bring to a boil. Cover and simmer for 15 minutes or until vegetable broth is absorbed.
Meanwhile, cut peppers and place halves into a large glass dish or baking sheet.
To make sauce, combine avocado, yogurt, and cilantro in a small dish and set aside.
Once quinoa is finished cooking, add salsa, corn, black beans, lime juice, cumin, chili powder, garlic powder, and onion powder into the quinoa and stir to combine. Spoon quinoa mixture into halved peppers and top with shredded cheese if desired.
Cover with foil and bake for 45 minutes or until peppers are slightly softened. Serve hot and top with creamy sauce, lime wedges, and cilantro. Store any leftover peppers and sauce in the fridge for up to 3 days.
*Alternatively, you can use plain greek yogurt.
If you are vegan, serve without cheese or yogurt sauce.