Cut tops off of the peppers and remove the seeds and white ribs. Set aside. Preheat the oven to 375°F. In a 10 inch cast iron pan, melt the coconut oil over medium high heat. Sauté diced onion until just starting to soften and brown, approx. 5 minutes. Add the garlic and zucchini, and continue to sauté for approx. 5 minutes.
While the veggies are cooking, in a medium sized mixing bowl, mix together the cooked quinoa, black beans, corn, and salsa (and chipotles if using). Season with salt and pepper, and set aside. When the veggies are cooked, scoop from the pan and add to the quinoa mixture and stir well. Set the cast iron pan aside, as you will be using it to bake the peppers in.
Using a spoon, stuff the peppers with the quinoa, veggie and bean mixture. Set back in the cast iron pan, and bake for 35-40 minutes.
If using the topping, mix together the crushed corn chips and dairy free cheese. 10 minutes before the peppers are done, remove from the oven and sprinkle the topping on the peppers. Return to the oven for the remaining 10 minutes.
Remove from the oven and serve hot!
*To cook quinoa: Place 1 cup of quinoa in a fine mesh strainer and rinse well. Place in a medium saucepan with 2 cups of water. Bring to a boil and reduce heat to low. Cover and simmer until most of the liquid has been absorbed, 15 to 20 minutes.
You will have some quinoa left over after measuring out the 1½ cups for the recipe above. Refrigerate or freeze the rest for another use!
Recipe by: Janine Phillpot, Goodness Me! Brantford
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