I really lucked out and got a toddler who is a really good eater (please let number 2 be the same! #nogonnahappen) but the one thing Lily isn’t crazy about is meat; red meat in particular. In paying closer attention to her avoidance of meats, I realized that I almost never made vegetarian dishes and so I have been challenging myself to make hearty, healthy vegetarian dinners a couple of times a week now. I am loving the challenge so far and Lily is getting plenty of protein! Win, win!
This stuffed pepper meal was super easy to make, very flavorful, and very hearty (even my husband thought it was very filling!).
Stuffed Pepper Ingredients:
1 cup quinoa
2 cups vegetable stock
4 large bell peppers, deseeded
1/2 cup salsa (with some extra for garnish)
2 tsp cumin powder
1 1/2 tsp chili powder
1 1/2 tsp garlic powder
1 1/2 tsp cilantro
1/2 tsp pepper
2 tsp lime juice
1 15-oz can black beans, drained
1 cup whole kernel corn (I used frozen and microwaved it for a minute to soften it up)
2 ripe avocados sliced
Preheat oven to 375.
Add quinoa and vegetable stock to saucepan. Bring to boil. Reduce heat to simmer, cover, and let simmer for 20 minutes or until quinoa has absorbed liquid.
Cut peppers in half, deseed, brush with a high heat oil such as canola or refined coconut. Place in a lightly greased or foil lined baking dish.
Combine cooked quinoa and all other “pepper” ingredients in a large mixing bowl. Adjust seasonings to taste.
Generously stuff pepper halves with quinoa mixture.
Bake, covered in foil, for 30 minutes. Then uncover, increase oven temperature to 400 degrees and bake for an additional 20 minutes. (More or less time baking at 400 will leave your peppers softer or more crisp).
Top with your choice of garnish and serve!
Enjoy! Do you have any toddler friendly vegetarian recipes that you love? I would love to see them!