Vegan Quinoa and Black Bean Stuffed Bell Peppers - Vegan

The Quinoa and Black Bean Fiesta Stuffed Peppers bring a burst of vibrant Mexican flavors to your dinner table. With a filling that combines protein-rich quinoa, hearty black beans, and sweet corn, all seasoned perfectly with chili powder, cumin, and smoked paprika, these stuffed peppers are a nutritional powerhouse. Each bell pepper serves as a colorful, edible vessel for this tasty, plant-based medley.

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Temps de préparation 20

Temps de cuisson 45

Temps total 1

Type de plat Main Course

Cuisine Mexican

Portions servings

Calories 290 kcal

Ingrédients

4 large bell peppers

1 cup quinoa

2 cups vegetable broth

1 tablespoon olive oil

1 medium red onion, diced

2 cloves garlic, minced

1 cup corn kernels

1 can black beans, drained and rinsed

1 cup diced tomatoes

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 cup fresh cilantro, chopped

1 avocado, avocado, diced (for topping)

1 lime, lime, cut into wedges (for serving)

Instructions

Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish, cut side up.
Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and vegetable broth and bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked and the liquid is absorbed.
While the quinoa is cooking, heat the olive oil in a large skillet over medium heat. Add the red onion and garlic and sauté until the onion is translucent, about 5 minutes.
Add the corn, black beans, diced tomatoes, chili powder, cumin, smoked paprika, salt, and black pepper to the skillet. Stir to combine and cook for an additional 5 minutes.
Once the quinoa is cooked, add it to the skillet with the vegetable mixture and stir to combine. Cook for another 2-3 minutes to let the flavors meld together.
Spoon the quinoa and black bean mixture into each bell pepper, packing it in tightly.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender.
Remove from the oven and let cool slightly. Top with fresh cilantro, diced avocado, and serve with lime wedges.

Nutrition (per 100g)

Keyword avocado, black beans, clean eating, easy recipe, family meal, fiber rich, flavorful, fresh ingredients, gluten-free, healthy dinner, high-protein, low fat, Mexican cuisine, nutritious, plant-based, quinoa, stuffed peppers, vegan, weeknight dinner, wholesome

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Vegan Quinoa and Black Bean Stuffed Bell Peppers – Vegan