Ingredients:
For the Stuffed Bell Peppers:
4 large bell peppers (any color)
1 cup quinoa, rinsed
2 cups vegetable broth
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn kernels, drained
1 can (14.5 oz) diced tomatoes
2 tablespoons Mayan Smoky Red seasoning
1/4 cup fresh cilantro, chopped
Salt and pepper to taste
For the Avocado Lime Cream:
1 ripe avocado
1/4 cup vegan yogurt or sour cream
Juice of 1 lime
1 tablespoon olive oil
1 teaspoon Mayan Smoky Red seasoning
Salt to taste
Instructions:
Prepare the Quinoa:
In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and set aside.
Prepare the Bell Peppers:
Preheat the oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. If necessary, trim the bottoms slightly so they stand upright. Place the peppers in a baking dish.
Prepare the Filling:
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Stir in the black beans, corn kernels, diced tomatoes, and 2 tablespoons of Mayan Smoky Red seasoning. Cook for about 5 minutes until heated through.
Add the cooked quinoa to the skillet and stir to combine. Cook for an additional 2-3 minutes, allowing the flavors to meld. Stir in the chopped cilantro and season with salt and pepper to taste.
Stuff the Peppers:
Spoon the quinoa and vegetable mixture into the prepared bell peppers, packing the filling tightly. Place the stuffed peppers in the baking dish.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and slightly browned on top.
Prepare the Avocado Lime Cream:
While the peppers are baking, prepare the avocado lime cream. In a blender or food processor, combine the avocado, vegan yogurt or sour cream, lime juice, olive oil, 1 teaspoon of Mayan Smoky Red seasoning, and a pinch of salt. Blend until smooth and creamy.
Serve:
Remove the stuffed peppers from the oven and let them cool slightly. Drizzle with the avocado lime cream and garnish with additional chopped cilantro if desired.
Serve the stuffed peppers hot, with any remaining avocado lime cream on the side.
Presentation:
For a five-star presentation, arrange the stuffed peppers on a serving platter and garnish with lime wedges and fresh cilantro.
Serve on beautifully arranged plates with a drizzle of avocado lime cream and a sprinkle of smoked paprika for added color.
Enjoy this flavorful and vibrant vegan dish, bursting with the smoky, spicy flavors of the Mayan Smoky Red seasoning!
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