Quinoa and Pecan Stuffed Peppers

Pop these peppers into your Instant Pot (or your oven) for a quick and flavorful weeknight dinner. Pecans serve as a plant-based protein taking vegetarian stuffed peppers to the next level. Spicy quinoa and black beans mixed with zesty pecan pieces, tomatoes and corn combine for a delicious meal for the whole family. 

Ingredients

2 heads of cauliflower, cut into 8 1-inch cauliflower slices

1 tablespoon pecan, avocado or olive oil

Salt and pepper, to taste

For the pesto:*

2 cups fresh packed basil

1/4 cup raw pecan pieces

1/2 teaspoon salt

1/4 teaspoon pepper

1 garlic clove

1 teaspoon lemon zest

1/2 cup pecan or olive oil

1/3 cup vegan cheese

Process:

1. In a large bowl, stir together the quinoa, beans, corn, pecan pieces, taco seasoning, tomatoes, onion, and cilantro.
2. Cut the tops off the peppers and use a spoon to scrape out the seeds and veins. Fill the hollowed peppers with the filling.
3. If making in the Instant Pot: Pour 1 cup of water into the Instant Pot liner. Fit with the trivet or large steamer basket. Place the peppers onto the trivet. Lock the lid, with valve sealing. Select manual/pressure cook (high) and set for 5 minutes. When the cook time is finishes, naturally release the pressure for 5 minutes before manually releasing any remaining pressure. Carefully remove the lid and ensure the peppers are fork-tender. If making in the oven: Place peppers into a casserole dish, cover with foil, and bake at 350 degrees F. for 30 minutes, or until peppers are tender.
4. Remove the peppers and enjoy warm topped with avocado, lime, radish slices, and fresh cilantro.

Nutritional Facts:

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