I made this for a meatless monday meal for the family that I cook for twice a week! It turned out really great and people have been asking me to post this recipe…so here it is!
3 organic red bell peppers (peppers are on the dirty dozen list!)
1 cup dry quinoa
1/2 cup chopped cilantro
1 head green onions chopped
1 can black beans or 2 cups cooked black beans
1 cup chopped tomatoes
1 tsp cumin
1 tsp himalayan sea salt
optional: goat or feta cheese to top with!
Cut red bell peppers in half (hot dog style) and bake at 350 for 10 minutes on one side and 10 minutes on the other side.
Meanwhile, cook your quinoa stove top and chop your tomatoes, green onions, and cilantro!
Once the quinoa has cooked, add in black beans, tomatoes, green onions, cilantro, salt, and cumin.
When the peppers are done stuff them with your quinoa mixture and top with goat or feta cheese if you want to!
Place your stuffed peppers back in the oven for about 5 minutes to melt the cheese and then enjoy!
I served this with greek yogurt that I mixed with cumin, cayenne pepper, sea salt, and garlic. You can also use your favorite mexican seasoning! I also stir fried green peppers, onions, and mushrooms for a side!