Santa Fe Quinoa Stuffed Peppers

These Quinoa Vegan stuffed peppers are angry, smoky, subtly sweet and satisfying. Gluten free! #stuffedpeppers #glutenfree #veganhuggs

ingredients

• 1 cup dry quinoa, washed


• 6 large bell peppers, various colors


• 1 1/2 tablespoons olive oil (or preferred oil)


• 1 medium onion, diced


• 8 oz mushroom, chopped


• 3-4 cloves of garlic, minced


• 1 tablespoon tomato paste


• 2 teaspoons chilli powder


• 3/4 teaspoon smoked paprika


• 1/4 teaspoon cinnamon


• 1 1/2 teaspoons cumin


• 1 teaspoon oregano


• 1 teaspoon sea salt, more to taste


• fresh sliced ​​peppers to taste


• 2 cups vegetable soup, some sodium


• 1 cup corn, fresh or frozen


• You can rinse and drain the 1 oz black beans

instructions



To prepare peppers:

1. Preheat the oven to 400 ° F.


2. Wash and cut each pepper in half. If the pepper has a stem, try leaving it intact. Just slice it carefully in the middle, leaving a piece on each half of the pepper (this helps the pepper retain its shape). Remove membranes and seeds.


3. Pour some oil inside each pepper and sprinkle with salt and pepper. Place on a large lined baking sheet (parchment paper line), sliced ​​to the side, frying until the peppers soften slightly, about 15 minutes. Remove from oven and set aside.

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