Pimentões recheados com quinoa à mexicana

Ingredientes

• 3/4 cup white quinoa
• 4 large bell peppers
• 15 oz. can black beans
• 1 cup cooked sweet corn (I use frozen, thawed)
• 2 green onions
• 2/3 cup salsa
• 2 Tbsp. nutritional yeast
• 1 1/2 tsp. ground cumin
• 1 tsp. smoked paprika
• 1 tsp. chili powder
• Guacamole, salsa, vegan cheese or sour cream, hot sauce, fresh cilantro, etc.

Modo de preparo

1. 1

   Cook quinoa: Rinse quinoa well. In a small pot over medium-high heat, add quinoa with about 1 1/4 cups water. (Or vegetable broth for more flavor.) Bring to a light boil. Then cover, reduce heat, and simmer for 15-20 minutes or until liquid has absorbed.

2. 2

   Meanwhile, halve bell peppers and remove stems, seeds and ribs.

3. 3

   Rinse and drain black beans, thaw corn, and slice green onions.

4. 4

   In a large mixing bowl, add cooked quinoa and all other ingredients except bell peppers. Stir to combine, and adjust taste if necessary (salt, more seasonings, nutritional yeast).

5. 5

   Preheat oven to 350°F (176°C).

6. 6

   In a 9"×13″ baking dish, place pepper halves, and generously stuff them with the quinoa filling. Lightly press down to compact and fill all the crevices.

7. 7

   Cover with tin foil and bake for 35-40 minutes. Remove foil, and bake 10 minutes more. (Or longer for softer peppers.)

8. 8

   Serve with any desired toppings.