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Southwestern Quinoa Stuffed Peppers

Cassie Johnston
  • 40 minutes
  • Serves 4

INGREDIENTS

1

Avocado

4

Bell peppers, large

1 15 ounce can

Black beans

1 cup

Corn, frozen

2 cloves

Garlic

1

Onion, small

1

Sweet potato, small

1 10 ounce can

Tomatoes with chiles

1 8 ounce can

Tomato paste

3 cups

Vegetable broth

1 cup

Quinoa

1/4 tsp

Red pepper flakes

1

Salt and pepper

1

Olive oil

2 tbsp

Cumin, ground

1/2 cup

Monterey jack cheese