Vegan Quinoa Stuffed Peppers
These Vegan Quinoa Stuffed Peppers are hearty and flavorful! They are packed with high-protein quinoa, black beans, colorful veggies, and tasty Mexican-inspired spices. Such an easy, wholesome meal that's perfect for busy weeknights or meal prep!
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Bonnie - Serene Trail
Servings: 4
Calories: 330kcal
Equipment
- fine mesh strainer
- medium-sized baking sheet or 9x13 casserole dish
- small pot with fitted lid
- small skillet
Ingredients
- 1/2 cup tri-color quinoa, (90g)*
- 1 cup vegetable broth, (237ml)
- 1 tbsp olive oil, divided
- 4 medium bell peppers, halved, deseeded
- 1/2 small yellow onion, diced
- 2 garlic cloves, minced
- 1/2 tbsp cumin
- 1 tsp dried oregano
- 1 tsp chili powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 14 ounce can of fire roasted tomatoes, (411g)
- 4 ounce can of green chilies, (113g)
- 2/3 cup black beans, canned or homemade, (115g)
- 1/2 cup frozen corn, (75g)
- 1 cup vegan cheese shreds, cheddar, mozzarella, etc. (120g)
Instructions
- In a small pot, bring the quinoa and vegetable broth to a boil over high heat. Reduce the heat to low, cover the pot, and let it simmer until the liquid is absorbed (usually 12-15 minutes.) Let it cool down and then fluff it by stirring it.
- Preheat the oven to 375°F (190°C). Lightly grease a medium-sized sheet pan or 9x13 casserole dish. Spread 1/2 tbsp of oil onto the peppers. Sprinkle a little salt and pepper onto them and roast them for 10 minutes.
- Meanwhile, heat the remaining oil in a small skillet over medium-high heat. Add the onion and sauté it for 5 minutes. Stir in the seasoning and garlic. Cook this for 1-2 minutes as it becomes fragrant, then take it off the heat.
- Add the sautéed onion mixture to the quinoa along with the black beans, tomatoes, green chilies, corn, and half of the cheese. Stir everything together.
- Stuff the peppers with the filling. Top them with the remaining vegan cheese and bake them for 20 minutes or until the peppers are softened.
Video
Notes
*Use the code SIMSERENE on Amazon for 15% off the quinoa or any Simpli products!
- Keep the stem on the bell pepper as much as possible to maintain structure to the peppers.
- It helps to slice thin layer of the bottom of the peppers to keep them from wobbling.
- You can skip the initial roasting of the peppers if you prefer them to be more firm.
- The vegan cheese shreds can be replaced with 2 tbsp of nutritional yeast in the filling.
- A can of Rotel can work in place of the fire roasted tomatoes and green chilies.
- There may be leftover filling depending on the size of your bell peppers. It would be delicious in tacos or burritos!
Nutrition
Serving: 2stuffed pepper halves | Calories: 330kcal | Carbohydrates: 47g | Protein: 10g | Fat: 12g | Saturated Fat: 3g | Sodium: 973mg | Potassium: 577mg | Fiber: 10g | Sugar: 9g | Iron: 4mg
The nutritional information provided is an estimate from third-party calculations.
Did you make this recipe?I'd love to hear what you think! Drop a comment below or share it on Instagram and tag me @serene.trail.