Happy Meatless Monday!

Stuffed peppers are a fabulous addition to any weeknight dinner. Most recipes consist of the same four or five ingredients, just with a slight twist. Whether it’s rice, quinoa, or cauliflower rice as your base, you truly cannot go wrong! It’s great because you can cater it around your own dietary restrictions. VERY FLEXIBLE. But for this particular recipe, I used quinoa since it was what I had on hand at the time in my freezer. Yes, sometimes the decision for ingredients is just that easy. The Trader Joe’s freezer section saving the dinner game once again with their Microwavable Quinoa packets!

This is the epitome of a simple supper!

One pan.
Minimal clean-up.
Pretty sure I’ve convinced you this is what you need to make for dinner tonight!

Bursting with earthy flavor from the cumin and a tad bit of spice from the Meatless Crumbles, this dish is the perfect balance of hearty and healthy. Check out the recipe below…

Meatless Quinoa Stuffed Peppers

3 bell peppers, halved
1/2 package Beyond Meat’s Feisty Crumbles
1 package Trader Joe’s microwavable quinoa
1/2 white/yellow onion, diced
1 tsp cumin
1/2 tsp garlic powder
1/4 cup salsa
1/2 cup pepper jack cheese, shredded

1. Preheat your oven to 350 degrees F. Microwave your frozen quinoa and while that is cooking place your diced onions in a skillet on medium heat with a tablespoon of olive oil. Cook until slightly translucent.
2. Add your Beyond Meat crumbles into the onion skillet and cook for 1-2 minutes before adding in your cooked quinoa, salsa, cumin, and garlic. Cook mixture for 2 minutes.
3. Fill your halved bell peppers with the cooked quinoa mixture and place the bell peppers in a glass pan. Top with shredded cheese and place in the oven for 25-30 minutes or until the bell peppers begins to soften.