The perfect recipe for “batch cooking.” If you cook up a double batch of this filling, you can create several meals, without feeling like you are serving leftovers. This filling is perfect for stuffed peppers, tacos, or a taco salad. You can even toss some in a jar to pop in the microwave for a quick snack. Fantastic!
Cook the quinoa: Bring one cup water to a boil in a small saucepan. Add the quinoa and a pinch of salt and heat until it begins to boil. Turn the heat to simmer, cover the pot and simmer 20 minutes (no peeking) until the water is absorbed. Stir in the lime juice and 1/4 cup (60 ml) chopped cilantro. Set aside.
Prepare the Peppers: Cut the peppers in half vertically. Remove the stems, seeds and inside ribs.
Prepare the Meat Mixture: Warm a Dutch oven (or large skillet) over medium high heat. Add the onions and cook until translucent, adding water as necessary to keep them from sticking to the pan. Add the Boca crumbles and stir to warm them. Add 1/4 cup (60ml) water and cover to steam the "meat" until the water is evaporated. Add the corn, black beans and salsa. Cook until warmed through. If some of the mixture is cooked to the bottom of the pan, you can lift it with some water and a wooden spoon.
Turn off the heat. Add the quinoa mixture to the stuffing mix. Add the grated vegan cheddar cheese.
Your filling is finished and ready to use in any number of recipes. Check the "Notes" section for ideas.