-
20
minPrep Time -
35
minCook Time -
55
minReady in -
perYield -
250
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Dinner
- Allergens:
- Seasons:
- Cuisines:
- Courses:
Recipe Description
Quinoa and Black Bean Stuffed Bell Peppers are a hearty, nutritious, and delicious vegan meal. This recipe cleverly combines the light, nutty flavor of quinoa with the rich, earthy taste of black beans, all enveloped in vibrant bell peppers. Seasoned with a blend of spices and baked to perfection, these stuffed peppers are more than just a meal; they’re a colorful celebration on your plate. Ideal for those seeking a plant-based option that doesn’t compromise on taste or satisfaction, each bite offers a wholesome experience. Perfect for dinner, these stuffed peppers are a testament to how versatile and fulfilling vegan cuisine can be, making them a favorite across various cultures and dietary preferences.
Ingredients
- 4 large bell peppers, halved and deseeded
- 1 cup cooked quinoa
- 1 can black beans, rinsed and drained
- 1 cup diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/4 cup chopped fresh cilantro
- 1 lime, juiced
Steps:
- Preheat oven to 375°F (190°C).
- In a mixing bowl, combine quinoa, black beans, diced tomatoes, cumin, paprika, garlic powder, onion powder, salt, pepper, olive oil, cilantro, and lime juice.
- Stuff each bell pepper half with the quinoa mixture.
- Place stuffed peppers in a baking dish, cover with foil, and bake for 25 minutes.
- Remove foil and bake for an additional 10 minutes, or until peppers are tender.
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