Its FRIDAYYYYYY! I would say it is my favorite F word, but we all know that would be a lie. Food always comes first. HAHA! So, today’s recipe is super easy and fast. To be honest I am not the biggest fan of cooking, so I love finding recipes that require minimal work. I stumbled across this recipe on Pinterest when I was looking for plant-based meal ideas. If you are looking for some wholesome, healthy options that are plant based this website has a TON of awesome ideas.
Todays recipe is really straight forward so I will let the pictures do the talking. Enjoy and let me know your thoughts if you make it!
Ingredients:
· 2 cups cooked quinoa
· 2 1/2 cups salsa
· 1 cup corn kernels
· 1 (15 ounce) can black beans, drained and rinsed
· 2 teaspoons cumin
· 1 teaspoon ancho chili powder
· 1/2 teaspoon smoked paprika
· 1/2 teaspoon garlic salt
· 1/4 teaspoon salt
· 4 large bell peppers (with tops, seeds, and veins removed, and cut in half)
· 1 very large avocado
· juice from 1 lime
· 1/4 teaspoon salt
· 1/2 teaspoon hot sauce (optional)
· based
· lime wedges
Instructions:
1. In a large bowl, mix together the first 9 ingredients.
2. Fill each pepper half with the quinoa mixture.
3. Place each pepper half in the slow cooker and cook on high for three hours.
4. While the peppers are cooking, prepare the avocado mix below.
Mash the avocado in a bowl. Add the lime juice, hot sauce, and salt and whisk until very smooth. Add water to thin to preference.
5. Serve the peppers with avocado sauce drizzled on top, and lime wedges
This was soooooo delicous! The kids even loved it.
XOXO,
Brianna Lynne
