Ingredients
1 cup quinoa
2 cups vegetable stock
4 large bell peppers (halved long ways, seeds removed)
1/2 cup salsa (plus more for serving)
1 heaping Tbsp nutritional yeast
2 tsp cumin powder
1-1/2 tsp chili powder
1-1/2 tsp garlic powder
1 (15-ounce) can black beans (rinsed & drained)
1 cup whole kernel corn fresh or frozen
Directions
Rinse quinoa for about a minute. Put a little bit of oil in a medium sauce pan and lightly toast quinoa. Add broth and bring to a boil. Once boil, reduce to simmer, cover and cook for about 12 to 15 minutes. Check and once all liquid is boiled off, remove from heat, fluff with fork, put cover back on and let sit for 5 minutes for the rest of the water to steam off.
Preheat oven to 375 degrees F and lightly grease a 9×13 baking dish or rimmed baking sheet.
Brush halved peppers with a neutral, high heat oil (I prefer avocado oil).
In 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, and bake for another 15-20 minutes, or until peppers are soft and slightly golden brown. For softer peppers, bake 5-10 minutes more.
Walnut Cheese Sauce
Ingredients
1-1/4 cup walnuts
1/4 cup nutritional yeast
miso to taste (I use 1 tablespoon but I like it tart)
1/2 tsp onion powder
1/2 tsp sea salt
3/4 cup warm water plus extra to get to desired consistency
Directions
Blend 3/4 cup warm water and all the other ingredients until smooth and creamy. Add more water to your desire texture is reached. Remember it will thicken up as it cools so don't make too thin. Taste for seasoning and adjust.
