*Remember to avoid your food allergies when making this recipe! If you do not know what your food allergies are we can help! Call your nearest Wellness Way Clinic for more information and to get tested.
Total Time: 50-55 minutes Makes: 8 halved peppers
INGREDIENTS:
1 medium onion, chopped
1 tablespoon organic virgin coconut oil
1 tablespoon ground cumin
2 garlic cloves, minced
1 tablespoon cilantro, chopped
1 jalapeño, seeded and chopped
1 tomato, diced
1 can black beans, drained
3/4 cup quinoa, uncooked
1 1/2 cups water
4 large peppers, halved lengthwise, ribs removed
1 avocado, sliced
Sea salt and pepper to taste
DIRECTIONS:
Heat coconut oil in saucepan over medium heat. onion and jalapeño for about 5 minutes until soft, then add cumin and garlic and cook for an additional minute
Stir in tomatoes, black beans, quinoa, and 1 1/2 cups water. Cover and bring to a boil. Reduce heat to medium-low and simmer for about 20 minutes or until quinoa is tender. Stir in cilantro and season with sea salt and pepper, if desired.
Preheat oven to 350 degrees.
Fill each halved bell pepper with quinoa mixture and place in baking dish. Cover with foil and bake for 30 minutes.
Remove from oven, uncover and top with slices of avocado and enjoy!
