Mexican Quinoa Stuffed Peppers with Yogurt Avocado Sauce
Mackenzie Burgess, RDN
Serve up these Mexican Quinoa Stuffed Peppers filled with salsa, canned beans, and fresh spices (ingredients you likely already have on hand) in just one hour!
1/2cupSiggi’s 0% Plain skyr yogurt or plain Greek yogurt
2tablespoonscilantro,finely chopped
1/2lime,juiced
Salt and pepper,to taste
Instructions
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, place pepper 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 yogurt avocado sauce, lime wedges, and cilantro. Store any leftover peppers and sauce in the fridge for up to 3 days.
Notes
If you are vegan, serve without cheese or yogurt sauce.