Vegetarian Stuffed Peppers with Cilantro Dressing

Vegetarian Stuffed Peppers with Cilantro Dressing

 

Serves 4 (serving size = 2 pepper halves)

Stuffed Pepper Ingredients:

•  1 cup quinoa or rice
• 2 cups veggie broth
• 4 large red, yellow, or orange peppers, halved with seeds removed
• 1/2 cup salsa plus more for serving
• 1 Tablespoon nutritional yeast (optional)
• 2 tsp cumin powder
• 1 1/2 tsp chili powder
• 1 1/2 tsp garlic powder
• 1 (15oz) can of black beans, drained and rinsed
• 1 cup whole kernel corn, drained

Toppings (optional):

• Avocado
• Red Onion, diced
• Salsa
• Cilantro, chopped
• Fresh lime juice

Cilantro Dressing Ingredients:

• 1/2 small ripe avocado
• 1 cup chopped cilantro
• 3-4 small limes, juiced
• 1/3 cup olive oil
• 1/4 tsp sea salt
• 1/4 tsp cumin
• 1 Tablespoon sweetener of choice (such as cane sugar or honey)
• Water to thin

Directions

1. Add rice or quinoa to a saucepan and bring to boil. Once boiling, reduce heat, cover, and simmer until all liquid is absorbed and rice or quinoa is fluffy.
2. Pre-heat oven to 375 degrees F and lightly grease a 9x13 baking pan. Add peppers to baking pan.
3. Brush halved peppers with olive oil.
4. In a large mixing bowl, combine quinoa/rice, salsa, nutritional yeast, cumin powder, chili powder, garlic powder, black beans, and corn. Add more salt, pepper, and spices as needed. 
5. Generously stuff peppers until full and cover dish with foil. 
6. Bake for 30 minutes, then remove foil and bake at 400 degrees F for 20 more minutes.
7. To make the dressing: Combine all ingredients except water in blender. Blend, add water to thin it out as necessary.
8. Once the peppers are finished baking, top with your favorite toppings and cilantro dressing!