• 20
    min
    Prep Time
  • 35
    min
    Cook Time
  • 55
    min
    Ready in

  • per
    Yield
  • 250
    cal
    Calories
  • User Review:
    0
  • User Rating:
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Recipe Overview

  • Author’s name:Vegor
  • Recipe type:Dinner
  • Allergens:
  • Seasons:
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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:

  1. Preheat oven to 375°F (190°C).
  2. In a mixing bowl, combine quinoa, black beans, diced tomatoes, cumin, paprika, garlic powder, onion powder, salt, pepper, olive oil, cilantro, and lime juice.
  3. Stuff each bell pepper half with the quinoa mixture.
  4. Place stuffed peppers in a baking dish, cover with foil, and bake for 25 minutes.
  5. Remove foil and bake for an additional 10 minutes, or until peppers are tender.

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