Spanish Quinoa Stuffed Peppers

This flavorful and healthy Spanish recipe combines quinoa and vegetables stuffed into roasted bell peppers - simple, delicious, and healthy!

Steps

1. Preheat oven to 350 degrees F (175 degrees C). 2. Slice the bell pepper in half and remove the seeds. Spread the bell pepper halves in an oven-proof baking dish. 3. In a small bowl, mix together quinoa, garlic, olive oil, chili powder, cumin, tomato paste, nutritional yeast, salt and pepper. 4. Spoon the quinoa mixture into the center of the bell pepper halves and garnish with kidney beans. 5. Bake for 20 minutes, or until the bell pepper halves are tender. 6. Garnish with fresh parsley and serve hot.

1 red bell pepper 1/3 cup cooked quinoa 2 garlic cloves, minced 1 tablespoon olive oil 1 teaspoon chili powder 1/4 teaspoon ground cumin 2 tablespoon tomato paste 1 tablespoon nutritional yeast Salt and freshly ground pepper to taste 1/4 cup canned kidney beans, rinsed and drained 2 tablespoons fresh chopped parsley