What you'll be getting:

Stuffed Red Peppers

Per Serving

200 g quinoa filling (quinoa, black beans, corn, cumin, tomatoes, onions, pepper, cayenne, lime juice, salt, nutritional yeast, hot fresno pepper) 

1 large pepper

1/4 avocado

3 T lime cilantro sauce (white beans, nutritional yeast, lime juice, cilantro, salt, cumin)

Equipment needed: lined sheet pan with aluminum foil, or casserole dish with lid

Preheat oven to 425. 

Lay the peppers out on the sheet pan, or casserole dish and fill with filling. 

When the oven comes to temp, place sheet pan in the oven. 

Place back in the oven for another 5 minutes. 

When the timer goes off, place the peppers on the sauce. I only have 1/2 of the pepper shown.

Thinly slice the avocado and place on top. From start to finish this dinner takes roughly 30 minutes. Enjoy! 

Cover with the aluminum foil so the filling doesn't dry out. 

Set a timer for 25 minutes. 

Remove foil after 25 minutes. 

While the peppers are finishing, put a little sauce on your plates. 

Drizzle any remaining sauce on the pepper.

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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