Quinoa and Black Bean Stuffed Peppers with Salsa Verde

Servings: 4 | 0 minutes | 350 kcal

While the origins of stuffed peppers can be traced back to a variety of cuisines worldwide, this particular recipe is a unique creation inspired by traditional Mexican flavors and the increasing popularity of vegan diets.

I first thought of this recipe during a farmer' market visit, where I was inspired by the variety of fresh vegetables on display, particularly the brightly colored bell peppers.

Ingredients

1 cups Quinoa
1 cups Black beans
4 pieces Bell peppers
5 pieces Tomatillos
1 cups Cilantro
2 teaspoons Lime juice
1 teaspoons Sea salt

Instructions

Preheat the oven to 375°F (190°C).
Cook the quinoa according to package instructions, then set aside.
Halve the bell peppers lengthwise, remove the seeds, then place on a baking tray. Roast for 20 minutes.
While the peppers are roasting, combine the cooked quinoa and black beans in a bowl.
To make the salsa verde, blend the tomatillos, cilantro, lime juice, and sea salt until smooth.
Once the peppers are done, remove from oven and evenly fill each half with the quinoa and black bean mixture.
Top each pepper with a generous spoonful of salsa verde before serving.