These became so much better once I discovered cooking quinoa in vegetable broth! So flavorful and packed with protein!
1 cup quinoa, rinsed and drained
- 2 cups vegetable base (my favorite is Better than Bouillon Seasoned Vegetable Base)
- 4 large bell peppers, halved, seeds removed
- 1/2 cup hot salsa of choice, a personal favorite is the La CosteÃ±a Ranchera or HerdezÂ brand options.
- 1 (15 oz) can of seasoned black beans, drained
- 1 cup zucchini, quartered
- 1 tablespoons nutritional yeast
- 2 teaspoons cumin powder
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons chili powder
1 Hours     15 Minutes
Preheat oven to 375 degrees F and lightly grease a 9×13 baking dish or rimmed baking sheet.
- In a small sauce pan, heat quinoa and vegetable broth to a boil. Once boiling, reduce heat, cover and simmer for approximately 20 minutes. All liquid will absorb and the quinoa should be fluffed with a fork.
- Lightly sautÃ© quartered zucchini in a medium pan with lime juice (approximately 1 lime), until just tender, 3-5 minutes.
- Brush halved peppers with a high heat oil, such as avocado, coconut or grapeseed. If absent, cooking spray will do the job. Sprinkle with salt, garlic powder and black pepper.
- Transfer cooked quinoa to a large mixing bowl and add salsa, zucchini, black beans, and spices. Mix to thoroughly. Add salt and additional spices to taste.
- Generously stuff halved peppers with quinoa mixture until all peppers are full, then cover the dish with foil.
- Bake for 30 minutes covered, then remove foil, increase heat to 400 degrees F, and bake for another 20 minutes. Peppers will be soft and slightly golden brown.
- Serve with red onion, avocado slices and hot sauce.