1,(15 oz.)can low sodium black beans, rinsed and drained
1,(15 oz.)can garbanzo beans, rinsed and drained
1,(15 oz.)can Yellow corn, rinsed and drained
Homemade Taco Seasoning
1/4tsp.red pepper chili flakes
salt and pepper TT
1cupmozzarella cheese, shredded
Preheat oven to 350°F
Drizzle ~1 Tbsp. olive oil in an oven safe casserole dish.
Cut bell peppers in half lengthwise and remove the seeds and membrane. Drizzle the bell peppers with a little olive oil and rub the olive oil on all sides to coat. Season with a pinch of salt and pepper. Place peppers cut side up in the casserole dish and bake for 15-20 min.
Heat olive oil in a large frying pan, add onion and sauté for 2-3 minutes. Add in cooked quinoa, black beans, garbanzo beans, corn, diced tomatoes, jalapeño, and taco seasoning. Mix everything together until mixed then remove from heat.
Stuff the peppers to the brim with the quinoa filling. Bake for another 15 minutes minutes or until warm. Garnish with cheese (optional), cilantro, hot sauce or any of your favorite toppings and enjoy!
This can be prepped ahead of time and baked when you'd like to eat them! Great for meal prep.
How to cook quinoa: You'll need about 3/4 cup dry quinoa to yield enough for the quinoa mixture. Pour dry quinoa into a small sauce pan with 1 1/2 cups water or chicken broth. Bring to a boil, cover with a lid, reduce heat to simmer and cook for 15 minutes. Fluff with a fork. 1 cup dry quinoa, use 2 cups liquid. 1 cup dry quinoa makes ~3 cups cooked.
You may have a little extra filling depending on the size of bell peppers you use. About 3 large bell peppers works well, or 5 smaller.
If you are not vegetarian and have any leftover ground turkey, ground beef, or chicken these are a great way to use up those leftovers. Stir into the quinoa mixture before filling bell peppers.
Use rice instead of quinoa, if desired.
Use 1 taco seasoning packet in place of the homemade taco seasoning if desired.