Prep Time
15 Minutes
1
Cooking Time
20 Minutes
01
Servings
4 - 6 Servings
01
INGREDIENTS
- 2 Cups Cooked Quinoa
- 2-4 Tbsp Marina Virgin Coconut Oil (Melted)
- 4 Large Red Peppers (Halved and Seeds Removed)
- 1 Can (15 Oz) Salted Pinto Beans
- 1 Cup Whole Kernel Corn
- 2 Tsp Cumin Powder
- 1 Tsp Chili Powder
- ½ Tsp Black Pepper
- 2 Tsp Garlic Powder
- 1 Cup Salsa
RECIPE INSTRUCTIONS
- Preheat oven to 375 degrees Fahrenheit.
- Lightly grease a 9″x13″ or larger baking dish with coconut oil.
- Brush halved peppers with coconut oil.
- In a large mixing bowl, add cooked quinoa, salsa, pinto beans, 1 tbsp of coconut oil, all spices and seasonings; mix well.
- Stuff halved peppers with mixture until all peppers are full.
- Tightly cover the baking dish with foil.
- Bake for 30 minutes covered.
- Remove foil, increase heat to 400°F, bake for another 15-20 minutes.
- Serve extra salsa on the side. Enjoy!
