Stuffed Bell Peppers Quinoa
These colorful stuffed bell peppers are filled with protein-rich quinoa, black beans, corn, and vibrant spices for a satisfying and nutritious vegan dinner. Baked until the peppers are tender and the filling is perfectly cooked, this plant-based dish is as beautiful as it is delicious.
Colorful bell peppers stuffed with seasoned quinoa, black beans, and corn then baked to perfection.
Nutrition per serving
Ingredients
Main
Filling
Seasoning
Garnish
Instructions
Cook the Quinoa
Combine rinsed quinoa with 2 cups of water in a saucepan. Bring to a boil, reduce heat to low, cover and cook for 15 minutes until all the water is absorbed. Fluff with a fork and set aside.
Make the Filling
In a large bowl, mix together the cooked quinoa, black beans, corn, tomato sauce, cumin, and chili powder until everything is evenly combined. Season generously with salt and pepper to taste.
Stuff the Peppers
Preheat the oven to 375 degrees Fahrenheit. Place the hollowed bell peppers upright in a baking dish. Spoon the quinoa filling generously into each pepper, pressing down gently and mounding the filling on top.
Bake and Serve
Pour a small amount of water into the bottom of the baking dish to help steam the peppers. Cover with foil and bake for 30 minutes, then remove foil and bake for another 10 minutes until peppers are tender. Garnish with fresh cilantro and serve.
Substitutions
Common mistakes
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