Description
The ultimate comfort food with our protein-packed Black Bean Stuffed Peppers. This easy, customizable recipe is perfect for vegetarians and meal prep enthusiasts alike. Learn how to make this colorful, nutritious dish today!
Ingredients
Scale
- 1 cup (190g) quinoa, rinsed
- 2 cups (480ml) low-sodium vegetable broth
- 4 large bell peppers, halved and seeded
- 1 can (15 ounces or 425g) black beans, drained and rinsed
- 1 tsp (5ml) olive oil
- Sea salt and pepper, to taste
- 3 tsp taco seasoning (adjust to taste)
- Optional: ½ cup (50g) dairy-free shredded cheese
Instructions
- Bring the vegetable broth to a boil in a saucepan.
- Add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed.
- Remove from heat, let it sit covered for 5 minutes, then fluff with a fork.
- While the quinoa is cooking, preheat your oven to 375°F/190°C.
- Place the bell pepper halves in a baking dish, cut side up.
- In a large bowl, mix the cooked quinoa & black beans.
- Drizzle with olive oil, and season with salt, pepper, and taco seasoning.
- Stir well to combine all the flavors.
- Evenly spoon the quinoa mixture into the bell pepper halves.
- If you’re using cheese, sprinkle it over the top.
- Cover the dish with foil and bake for 30 minutes.
- Then uncover and continue baking for an additional 10 minutes, or until the peppers are tender and the cheese is melted and slightly browned.
Notes
Another version, you could go for a combo of 1½ cups of cooked ground turkey and 1½ cups of cooked quinoa.