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seasonal root veg in this weeks boxes:
celeriac, parsnip, swede, beetroot
seasonal root veg in this weeks boxes:
celeriac, parsnip, swede, beetroot
Mexican Quinoa Stuffed Peppers

Mexican Quinoa Stuffed Peppers

168 g quinoa or rice (thoroughly rinsed and drained)
460 ml vegetable stock (sub water, but it will be less flavorful)
4 large red, yellow, or orange bell peppers (halved, seeds removed)
120 g salsa (plus more for serving)
4 g nutritional yeast (optional)
2 tsp cumin powder
1 1/2 tsp chili powder
1 1/2 tsp garlic powder
1 425-g can black beans (drained // if unsalted, add 1/4 tsp sea salt per can)
168 g whole kernel corn (drained)

Toppings optional:
1 ripe avocado (sliced)
Fresh lime juice
Hot sauce
Cilantro (chopped)
Diced red onion
Creamy Cilantro Dressing
Chipotle Red Salsa (or your favorite salsa)

Add quinoa and vegetable stock to a saucepan and bring to a boil over high heat.

Once boiling, reduce heat, cover, and simmer until all liquid is absorbed and quinoa is fluffy – about 20 minutes.

Preheat oven to 375 degrees F (190 C) and lightly grease a 9×13 baking dish or rimmed baking sheet.

Brush halved peppers with a neutral, high heat oil, such as avocado oil or refined coconut oil.

Add cooked quinoa to a large mixing bowl and add remaining ingredients – salsa through corn. Mix to thoroughly combine then taste and adjust seasonings accordingly, adding salt, pepper, or more spices as desired.

Generously stuff halved peppers with quinoa mixture until all peppers are full, then cover the dish with foil.

Bake for 30 minutes covered. Then remove foil, increase heat to 400 degrees F (204 C), and bake for another 15-20 minutes, or until peppers are soft and slightly golden brown. For softer peppers, bake 5-10 minutes more.

Serve with desired toppings (listed above) or as is. Best when fresh, though leftovers keep covered in the refrigerator for 2-3 days. Reheat in a 350-degree F (176 C) oven until warmed through – about 20 minutes.
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