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Description
Enjoy a vibrant and healthy vegan meal with these Quinoa & Black Bean Stuffed Bell Peppers. Packed with flavor and nutrients, they’re perfect for a satisfying dinner or meal prep.
Ingredients
Scale
- 4 bell peppers (various colors)
- 1 cup quinoa, cooked
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup corn (fresh or frozen)
- 1 red onion, diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 1/4 cup chopped cilantro
- 1/4 cup vegetable broth
- Salt and pepper to taste
- Optional toppings: avocado, salsa, vegan cheese
Instructions
- Preheat oven to 375°F (190°C).
- Cut bell peppers in half lengthwise and remove seeds and membranes.
- In a large bowl, combine cooked quinoa, black beans, corn, red onion, garlic, chili powder, cumin, smoked paprika, cilantro, vegetable broth, salt, and pepper.
- Stuff each bell pepper half with the quinoa mixture.
- Place stuffed peppers in a baking dish and add a small amount of water to the bottom of the dish.
- Cover the baking dish with foil and bake for 30 minutes.
- Remove foil and bake for another 10-10 minutes, or until peppers are tender.
- Garnish with your favorite toppings and serve hot.
Notes
- For extra flavor, sauté the red onion and garlic before adding them to the quinoa mixture.
- You can substitute other beans or vegetables based on your preference.
- These stuffed peppers can be made ahead of time and reheated.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1/2 stuffed pepper
- Calories: 350
- Sugar: 8g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg