Mexican Quinoa Stuffed Peppers


Has anyone else heard of this so called ‘Meatless Monday’ thing? I never did until today so I thought why not? Quite honestly, sometimes using meat can be quite a process and today I wasn’t feelin in the mood so I thought I’d start this. So for all my vegetarian friends, look for more posts! But no worries for my meat eaters, I will be doing that too. I’m no hater.

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Anywho, I saw this recipe and it is so easy and delicious and is a great spring/ summer meal I’m excited for it here because it’s definitely taking its merry time, but I guess you just have to make the best of it right? So here is the original post from a fun blog,Sunday Morning Banana Pancakes . Such a cute blog name- also because that is my kids favorite breakfast..Hope you all enjoy!!

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Mexican Quinoa Stuffed Peppers
Serves 4 – 1 pepper/2 halves per person

You will need:
1 cup water + 1/2 cup quinoa rinsed
4 medium green peppers, cut in half & seeded
1 cup cherry tomatoes, quartered
1/2 cup black olives sliced
1 corn on the cob, kernels removed (about 1/2 cup)
3/4 tsp cumin
3/4 tsp kosher salt
1 cup prepared salsa
daiya optional but highly recommended
oregano for garnishing

Assembly:
Bring water to boil in a small sauce pan, add rinsed quinoa, cover and cook on low for 10 minutes. turn off heat and allow to sit for 10 minutes.

Meanwhile, prep your green peppers, corn & tomatoes – place in a medium bowl.
slice olives and place in bowl with rest of veggies.

Arrange green pepper halves on a rimmed baking sheet, cute side up. add cooked quinoa to the veggie bowl along with prepared salsa, mix well. fill each pepper half with as much quinoa as you can.

Top with slices of daiya – bake in a 350* pre heated oven or toaster oven for 20-25 minutes.

Garnish with oregano.

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