Entree

Seriously Stuffed Peppers

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!

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