Quinoa and Black Bean Stuffed Peppers

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I prefer to eat these peppers as a healthy yet filling lunch. There’s a bit of waiting time involved with the oven, but overall, they’re pretty easy to make. Also, they’re not that high in calories (around 250–300 calories per filled bell pepper). I think topping this with just a sprinkle of vegan cheese is mandatory because it does add another flavor to it that compliments the sweetness of the bell pepper.

Table of contents

Quinoa and Black Bean Stuffed Peppers:

Stefan K.

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Course Main Course

Servings 2 people

Calories 270 kcal

Ingredients

  

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• 2 large bell peppers any color
• 1 cup quinoa rinsed
• 1 cup vegetable broth
• 15 oz black beans drained and rinsed
• 1/2 cup corn kernels fresh, canned, or thawed from frozen
• 1/4 cup diced tomatoes fresh or canned
• 1/4 cup diced red onion
• 1/2 jalapeño seeded and minced (optional)
• 1 clove garlic minced
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 tsp paprika powder
• 1/4 tsp salt
• 2 tbsp fresh cilantro chopped
• 1/2 tbsp lime juice
• 1/4 cup vegan cheese shredded (optional)
• 1/2 avocado sliced, for serving
• lime wedges for serving

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Instructions

 

• Preheat your oven to 375°F (190°C).
• Cut the tops off the bell peppers and remove the seeds and membranes. If necessary, trim the bottoms so that they can stand upright. Set aside.
• In a small saucepan, combine the quinoa and vegetable broth (or water). Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the liquid is absorbed and the quinoa is fluffy.
• While the quinoa cooks, prepare the filling. In a medium bowl, mix together the black beans, corn, diced tomatoes, red onion, jalapeño (if using), garlic, cumin, chili powder, paprika, and salt.
• Once the quinoa is cooked, fluff it with a fork and add it to the bowl with the bean mixture. Add the chopped cilantro and lime juice, and stir to combine everything evenly.
• Lightly spray or oil a baking dish that will fit the two peppers. Stuff each pepper with the quinoa and bean mixture, pressing down gently to pack the filling in.
• If using vegan cheese, sprinkle the cheese on top of the stuffed peppers.
• Place the stuffed peppers in the prepared baking dish. If the peppers are wobbly, you can use crumpled foil to help them stand.
• Cover the baking dish with aluminum foil to prevent the peppers from drying out. Bake in the preheated oven for 25-30 minutes, or until the peppers are tender.
• Remove the foil and bake for an additional 5-10 minutes if you want the tops to be slightly browned.
• Serve the stuffed peppers with sliced avocado and lime wedges on the side. Garnish with additional chopped cilantro if desired.

Nutrition

Calories: 270kcal

Keyword Vegan

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Stefan K.

Stefan has been vegan since 2019 and has been regularly working on his strength since the beginning of 2023. He’s on a mission to help other vegans get stronger and have all of them achieve the quality of life they deserve.