Quinoa Stuffed Peppers

Need a new dinner idea to change things up? How about peppers stuffed with healthy quinoa and black beans + flavored with Mexican inspired spices?!?!? This recipe for Quinoa Stuffed Peppers is so easy + healthy + packed with plant-based protein!

Look at those pretty peppers! Hubby and I picked these beauties at a local farm. As soon as I saw these growing in the pepper section, I knew exactly what I was going to do with them! I used these cubanelle peppers in the photos for this recipe, but, bell peppers work perfectly for this. In actuality, any pepper will do that is big enough for you to stuff after you slice them lengthwise.

Tara’s Tips for Perfect Quinoa Stuffed Peppers

Cook your quinoa ahead of time. You can cook it in vegetable broth or water, but always take the time to rinse your quinoa!
Quinoa is super easy to cook in your Instant Pot, check out my recipe here.
Swap out the fresh tomatoes for one can of diced tomatoes with green chilies if you like. If you do this, cut the vegetable broth in the recipe to 1/2 cup.
Top your stuffed peppers with Corn Salsa, or Homemade Guacamole, or Ghost Pepper Blender Salsa, and some dairy or vegan cheese. Yum!
If you are prepping these ahead of time: make the black bean/quinoa mixture, clean and cut your peppers, assemble everything on the pan and put the pan in the refrigerator until ready to bake. Easy!

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Quinoa Stuffed Peppers

January 13, 2020

Servings: 4 people

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Peppers stuffed with healthy quinoa and black beans, flavored with Mexican inspired spices. Healthy, easy, packed with plant-based protein!

By: Tara

Ingredients

8 cubanelle or bell peppers (washed, stems and seeds removed, cut in half lengthwise)
1 cup vegetable broth or water
1 yellow onion (diced)
3 cloves minced garlic
2 cups chopped tomatoes
2 cups cooked quinoa
1 can or 1 1/2 cups cooked black beans
1 tsp oregano and 1 tsp cumin powder
1/4 tsp ground red pepper (optional for spice)
cilantro, avocado, cheese, guacamole or salsa for topping

Directions

Step 1 Preheat oven to 375 degrees.
Step 2 Arrange peppers on a parchment paper or silicone lined baking sheet.
Step 3 Add onion to a medium pan and cook over medium heat for 3 minutes. To prevent onion from sticking to pan, add one tablespoon of vegetable broth or water at a time while stirring intermittently.
Step 4 Add garlic, continue to stir and cook for 1 minute.
Step 5 Add an additional tablespoon of broth or water as needed to prevent sticking.
Step 6 Add diced tomatoes, cook for an additional minute, continue to stir.
Step 7 Lower heat to a simmer, add black beans, quinoa, all spices, and remaining vegetable broth or water.
Step 8 Cover and allow to cook for 5 minutes, stirring occasionally.
Step 9 Add additional water or broth as needed. Remove from heat.
Step 10 Fill each halved pepper with quinoa black bean mixture. Be careful not to overfill.
Step 11 Cook stuffed peppers in 375 degree oven for 20 minutes or until peppers are slightly soft.
Step 12 Remove from oven, top your stuffed peppers with chopped cilantro, guacamole, and corn salsa to your liking.
Step 13 Store any leftovers in an airtight glass container in the refrigerator for 3-5 days. To reheat, place in 375 degree oven for 5 minutes.
Step 14 Enjoy!