This delicious, gluten-free ZENB Mexican Quinoa-Stuffed Peppers recipe is perfect way to get in your vegetables without compromising on taste. Delivering a good source of fiber, this recipe uses ZENB Sweet Carrot and Tomato Marinara Pasta Sauce and will be a meal your family will be asking for again and again.

• 1 cup uncooked quinoa
• 1 cup water
• 1 carton (15.5 ounces) ZENB Sweet Carrot and Tomato Marinara Pasta Sauce
• 2 teaspoons cumin
• 2 teaspoons chili powder
• 3 cloves garlic, minced
• 1 can (15 ounces) black beans, rinsed
• 1 cup frozen corn kernels
• 4 largered, yellow, or green bell peppers, halved lengthwise, seeded
• 1 ripe avocado, diced
• 1/4 cup roughly chopped fresh cilantro

INSTRUCTIONS

1.

Preheat oven to 375°F. Combine quinoa, water, ZENB Sauce, spices and garlic in large sauce pan on medium heat. Cook 5-7 minutes or until mixture comes to a boil. Reduce heat to low; cover and simmer 12-15 minutes until cooked through. Stir in beans and corn. Remove pan from heat.

2.

Spray pepper halves lightly with 100% olive oil cooking spray; arrange in 13x9-inch baking dish. Spoon quinoa mixture into pepper halves; cover baking dish tightly with foil. Bake 35-40 minutes, or until tender.

3.

Top with diced avocado and cilantro before serving.

4.

Top with diced avocado and cilantro before serving.