This pepper is a delicious, healthy choice for #meatlessmonday. Plus if you pre-make the black bean quinoa and roast the red peppers, you can have dinner on the table in 20 minutes. With red peppers and squash fresh from the farmer’s market, here is how to make Red Pepper Quinoa Bake.
Red Pepper Quinoa Bake, serves 4
4 red bell peppers, roasted then cut in half
Black bean quinoa prepared (recipe here)
1 cup yellow squash, sliced or diced
1 Tbsp olive oil
Salsa
Fresh cilantro, chopped
Sour cream, optional
Guacamole, optional
Directions:
To roast red peppers, preheat oven to Broil and roast until the peppers begin to brown. Remove, let cool slightly. Cut in half and remove seeds. You now have 8 red pepper halves.
Saute squash in 1 Tsbp olive oil for a few minutes until slightly tender, sprinkle with salt to taste if desired. Toss squash in black bean quinoa.
Stuff each pepper half with squash-black bean quinoa mixture.
Preheat oven to 350 degrees. Roast peppers in preheated oven for around 15 minutes, or until the edges of peppers are slightly golden brown.
Top with salsa and sprinkle with cilantro. Add toppings if desired and serve.