Chorizo-Quinoa Stuffed Peppers (Vegan)
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Cook time: 
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Serves: 4
 
Ingredients
  • 4 bell peppers, tops cut off and seeded
  • 2 c water
  • ¼ c red wine (or red wine vinegar)
  • 1 tbsp paprika
  • 1 tsp garlic powder
  • 1 tsp crushed red pepper
  • 1 tsp cumin powder
  • ¼ tsp liquid smoke
  • 1 tbsp soy sauce (or GF alternative)
  • 1 tsp marjoram
  • dash cinnamon
  • ¼ tsp beef broth concentrate or beef seasoning
  • hot sauce to taste
  • salt to taste
  • 1 large tomato, chopped
  • 15 oz can no salt added black beans
Instructions
  1. Preheat oven to 350°.
  2. Combine water though beef broth concentrate in a medium sized sauce pan. Bring to boil and cook quinoa according to package instructions (approximately 12-14 minutes, covered). There will be a little bit of liquid left when it's done, this will help keep it moist when baking the peppers.
  3. Bring a large pot of water to a boil and boil peppers for 5-10 minutes, remove to cool.
  4. Rinse canned beans and add to the quinoa along with the tomato. Add hot sauce and salt to taste. Mix thoroughly.
  5. Fill peppers with quinoa mixture, pressing down to make sure you fill completely. Spray deep casserole dish with nonstick spay and carefully place peppers so they wont tip over. I had to use 2 smaller dishes to accomplish this.
  6. Cover with tinfoil and bake for 30 minutes. Bake for longer or shorter depending on your desired level of pepper softness.
  7. Top with vegan cheese sauce, avocado, salsa, sour cream, etc.
Nutrition Information
Calories: 360 Fat: 4g Carbohydrates: 62g Fiber: 16g Protein: 17g
Recipe by Hidden Fruits and Veggies at https://www.hiddenfruitsandveggies.com/2013/02/15/chorizo-quinoa-stuffed-peppers-vegan/