Vegan Stuffed Bell Peppers with Quinoa and Black Beans
Bell peppers stuffed with quinoa, black beans, and savory seasonings, baked to perfection for a hearty and healthy meal.
Ingredients
For the Stuffed Peppers:
- 4 large bell peppers tops cut off and seeds removed
- 1 cup quinoa rinsed
- 1 1/2 cups vegetable broth for quinoa
- 1 can 15 oz black beans, drained and rinsed
- 1/2 cup corn kernels fresh or frozen
- 1/2 cup diced tomatoes fresh or canned
- 1/2 tsp cumin
- 1/4 tsp smoked paprika
- 1/4 tsp chili powder
- Salt and pepper to taste
- 1 tbsp olive oil
Optional Toppings:
- Fresh cilantro for garnish
- Lime wedges
- Vegan sour cream
Instructions
- Preheat oven to 375°F (190°C).
- Slice the tops off bell peppers and remove seeds, setting them aside.
- In a medium saucepan, bring vegetable broth to a boil, then add quinoa. Lower heat, cover, and simmer for 15 minutes.
- Fluff quinoa with a fork and set aside.
- In a bowl, mix quinoa with black beans, corn, tomatoes, cumin, paprika, chili powder, salt, and pepper.
- Stuff the bell peppers with the quinoa mixture.
- Place stuffed peppers in a baking dish, drizzle with olive oil, and cover with aluminum foil.
- Bake for 25 minutes, then remove foil and bake for another 5 minutes until tops are lightly browned.
- Garnish with fresh cilantro and a squeeze of lime before serving.
Notes
Nutritional Values (Per Serving)
- Calories: 260
- Total Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 41g
- Fiber: 8g
- Protein: 8g
Vitamins & Minerals (Per Serving)
- Vitamin A: 30%
- Vitamin C: 45%
- Iron: 12%
- Calcium: 6%
- Magnesium: 10%
Additional Notes/Tips to Enhance Flavor
- Top with avocado slices for added creaminess.
- For extra spice, toss in some diced jalapeños.
- Pair with a side of guacamole or salsa for a fiesta vibe.
- Add a sprinkle of vegan cheese before baking if you're craving that melty goodness.