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GoGo Quinoa Mexican Stuffed Peppers

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Ingredients

Portions: 4

  • 4 large bell peppers (green, red, yellow and orange), halved and insides removed
  • 1 cup of GoGoQuinoa 5 Grain Medley (or mix of quinoa and rice)
  • 2 ¾ cups of vegetable broth
  • 1 can of black beans (425g), drained and rinsed
  • 1 cup of whole kernel corn
  • ¾ cups of your favorite salsa
  • 1 ½ tsp. chili powder
  • 1 ½ tsp. turmeric
  • ¼ cup of GoGo Quinoa Burger Mix (or Gluten free bread crumbs with 2 tsp. garlic powder)
  • ½ cup of finely chopped cilantro
  • 2 tablespoons olive oil/grapeseed oil
  • Mix of grated cheddar and mozzarella cheese (or vegan alternative)

Instructions

  1. Cook the GoGoQuinoa Medley as directed on the package (1 cup of Medley with 2¾ cups of vegetable broth).
  2. Preheat oven to 350F. Brush your pepper halves with oil, especially the bottom that will be placed on the pan.
  3. In a mixing bowl, add the cooked grain mix, the black beans, the corn, the spices, the burger mix (or gluten free bread crumbs) and then mix in the salsa. Taste and add salt, pepper or more spice if you desire.
  4. Stuff the pepper halves with the mixture and place on a nonstick baking sheet. Cover with foil.
  5. Bake for 30 minutes covered.
  6. Remove the foil and top the peppers with grated cheese (or vegan alternative)
  7. Increase heat to 400F and bake for 10-15 minutes until the peppers soften and become slightly golden brown.   
  8. Serve with guacamole and salsa.
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