Piñata Peppers With Vegan Queso
 
Prep time
Cook time
Total time
 
Make this colorful, festive, and nutritious meal containing quinoa, vegetables, and a blend of fresh Mexican flavors!
Author:
Recipe type: Entree
Cuisine: Mexican
Serves: 4 entrees
Ingredients
  • 1 cup uncooked quinoa
  • 2 cups water
  • 1 small red onion, chopped
  • 1-2 inches jalapeño pepper, seeds and pith removed, finely chopped
  • 1 t. minced garlic (about 2 large cloves)
  • ½ cup sweet white corn (I used frozen)
  • 1 15.5-oz. can fire-roasted tomatoes (no salt added), drained
  • 1 cup black beans (no salt added)
  • 1 t. ground cumin
  • ½ t. sea salt, plus more to taste
  • 1 lime
  • 2 T. chopped fresh cilantro, plus more for garnish
  • 4 large peppers (bell or poblano)
  • 1 batch vegan queso (See recipe link above. You will have plenty left over for chips.)
Instructions
  1. Preheat oven to 425 degrees F and line a baking sheet with parchment paper.
  2. Combine quinoa and 2 cups water in a medium saucepan and bring to a boil. Cover and reduce heat to simmer. Cook for about 20 minutes until all of the water has been absorbed and the germ has spiraled out.
  3. While the quinoa is cooking, cook your red onion in a splash of water in a separate pan over medium heat. Cook until the onion begins to soften, about 4 minutes. Add the jalapeño and garlic and reduce heat to low. Cook for another minute, then add the corn, tomatoes, beans, cumin, salt, and the juice of half of the lime. Stir and cook until heated, about 10 more minutes.
  4. When the quinoa and vegetable mixture are both ready, pour the vegetables into the pot with the quinoa and stir to combine. Fold in the chopped cilantro and taste for more salt or lime juice. Cover to keep hot.
  5. Wash the peppers, remove the stems, and cut the peppers in half lengthwise. Remove seeds and pith. Place pepper halves cut-side down on the baking sheet and bake until tender, but not losing their shape, 10-15 minutes.
  6. To serve, place two pepper halves on each plate so they resemble bowls (you may need to prop them up with small lime wedges). Spoon the quinoa-veggie mixture into each half and top with vegan queso. Serve with a lime wedge and extra cilantro, if desired.
Notes
All three elements of this recipe (peppers, quinoa-veggie stuffing, and queso) can be made ahead of time, reheated, and assembled when ready to serve.

You will probably have stuffing leftovers, so you can freeze them for another night or place them in the fridge to put on a salad sometime in the next 3-4 days.
Recipe by Daily Dose of Greens at https://dailydoseofgreens.com/2015/04/12/pinata-peppers-with-vegan-queso/