The peppers have been known to help your eye sight, burn calories, boost immune system, be healthy for the heart, cure anemia, regulate blood pressure, lower bad cholesterol, prevention hypertension, as well as be anti-flammatory and one of many anti-cancer foods. With such a healthy base, the best part of making delicious stuffed peppers is choosing what goes on the inside. This recipe is very versatile in that it can enjoyed by meat lovers as well as vegetarians or vegans.
Check out this easy stuffed peppers recipe below:
Ingredients
4 large bell peppers (any colors will do) 3/4 cup dry quinoa or 1 roll of ground turkey 15 oz. can of black beans 1 cup of corn (frozen/thawed) 2/3 cup salsa 2 green onions 2 tbsp. nutritional yeast 1 1/2 tsp. cumin 1 tsp. chili powder 1 tsp. smoked paprika Additional tools: cutting board, knife, strainer, mixing bowl, mixing spoon, baking pan, frying pan OR pot.
Instructions
Cook quinoa or ground turkey as instructed on packaging. Pre-heat the oven to 400. Dice green onions and add to mixing bowl. Open can of black beans and pour into strainer, rinse thoroughly. Pour black beans and thawed corn into mixing bowl. Add above measurements of salsa, seasoning, and nutritional yeast and mix thoroughly. Slice each bell pepper in half, vertically, making a total of 8 halves. Place each halve on baking sheet. Spoon mixture into each half. Disperse mixture until completely gone. Optional: Add a few sprinkles of your favorite shredded cheese to the top of each stuffed pepper. Vegan alternative: Add sprinkles of cheese alternative brands, such as Go Veggie!, which can be found in your local Kroger. Place pan of stuffed peppers into the oven for about 20 minutes, so that the cheese can melt and the peppers can get a little softer. Once removed from oven, let cool then add a dollop of sour cream to each pepper. A great vegan alternative is Tofutti, which can be found in your local Kroger.
Featured photo credit: Martin Turzak via shutterstock.com
