Mexican Quinoa Stuffed Peppers

A keeper. Used brown rice (longer cooking time) and pinto beans. Use two avocados because there really isn't enough in one for four peppers.

Turned out great! As a disclaimer, I am a recipe writer’s worst nightmare, and I made several modifications: -I almost never pay attention to measurements when cooking, I follow the ingredients and measure with caution to the wind, adjusting to taste and personal preference. -Used vegetable bouillon instead of vegetable stock. -Spices added to quinoa instead of stuffing as a whole. -Used red pepper flakes instead of chili powder. (didn’t have any) -Didn’t have corn, cilantro, or lime juice, and avocados were unripe, so all were omitted. :( the avocado would have been soooo good 💔 -SO does not like nutritional yeast, so mine was added as a topping. For his, I put cheese on top for the second half of the bake time. -Served over broccoli. This was very good! The red onions add a great pop of freshness and crunch. This was low calorie, filling, and delicious. Not too much work either. Easy, and has moderate cook time. Will make again.

I used poblano peppers and cilantro rice!

I used leftover canned corn, black beans, and rice from the prior week and mixed in onions and spices in mixed. Stuffed the bell peppers and baked.