EntreeSeriously Stuffed Peppers View Demo Prep Time15 Minutes1 Cooking Time20 Minutes01 Servings4 - 6 Servings01 INGREDIENTS 2 Cups Cooked Quinoa2-4 Tbsp Marina Virgin Coconut Oil (Melted)4 Large Red Peppers (Halved and Seeds Removed)1 Can (15 Oz) Salted Pinto Beans1 Cup Whole Kernel Corn2 Tsp Cumin Powder1 Tsp Chili Powder½ Tsp Black Pepper2 Tsp Garlic Powder1 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! TwitterFacebookPinterestLinkedin