Ingredients
1 cup (190g) quinoa, rinsed
2 cups (480ml) low-sodium vegetable broth
4 large bell peppers, cut in half and seeds removed
1 can (15 oz /425g) black beans, drained and rinsed
1 tsp (5ml) olive oil
3 tsp taco seasoning (adjust to taste)
Sea salt and pepper, to taste
Optional: 1/2 cup (50g) dairy-free shredded cheese
Instructions
1. Cook the quinoa: Add the vegetable broth and rinsed quinoa to a medium saucepan. Bring to a boil, cover, and turn the heat to low. Simmer for 15 minutes until the liquid is gone. Turn off the heat, leave the lid on for 5 minutes, and fluff with a fork.
2. Prep the peppers: Heat your oven to 375°F (190°C). Place the pepper halves open side-up in a baking dish.
3. Make the filling: In a mixing bowl, combine the cooked quinoa, rinsed black beans, olive oil, taco seasoning, salt, and pepper.
4. Bake: Fill each pepper half with the mixture. Add dairy-free cheese on top if using. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for 10 more minutes until the peppers are soft.
Notes
Simple swaps
- Extra veggies: Mix frozen corn, diced zucchini, or fresh spinach into the filling before baking.
- More heat: Top with red pepper flakes, fresh jalapeño slices, or salsa before serving.
Storage & Meal Prep
- Fridge: Keep leftovers in an airtight container for up to 4 days. Reheat in oven.
- Freezer: Assemble the peppers without baking them, wrap tightly, and freeze for up to 3 months. Thaw in the fridge overnight before baking.