Mexican Quinoa Stuffed Peppers
Seasoned quinoa, black beans, and sweet corn are stuffed into bell pepper halves for a satisfying, healthy meal. Add your favorite toppings before serving!
Servings8 pepper halves
- 4 large bell peppers
- 3/4 cup white quinoa (uncooked)
- 15 oz. can black beans
- 1 cup sweet corn (I use frozen, thawed)
- 2 green onions
- 2/3 cup salsa (I like homemade blender salsa)
- 2 Tbsp. nutritional yeast
- 1 1/2 tsp. ground cumin
- 1 tsp. smoked paprika
- 1 tsp. chili powder
Toppings of choice (optional):
- Guacamole, salsa, vegan cheese or sour cream, hot sauce, fresh cilantro, etc.
Cook quinoa according to package directions with 1 1/2 cups water/broth. (I often use vegetable broth in place of water for more flavor.)
Meanwhile, halve bell peppers and remove stems, seeds and ribs.
Rinse and drain black beans, thaw corn, and slice green onions.
In a large mixing bowl, add cooked quinoa and all other ingredients except bell peppers. Stir to combine, and adjust taste if necessary (salt, more seasonings, nutritional yeast).
Preheat oven to 350°F (176°C).
In a 9×13″ baking dish, place pepper halves, and generously stuff them with the quinoa filling. Lightly press down to compact and fill all the crevices.
Cover with tin foil and bake for 35-40 minutes. Remove foil, and bake 10 minutes more. (Or longer for softer peppers.)
Serve with any desired toppings.
To make them a bit “juicier” add a can of diced tomatoes to the quinoa mixture before stuffing – I love this addition! (Or top with your favorite salsa, guacamole, or dairy-free sour cream before serving.)
You can also top them with dairy-free shredded cheese during the last 10 minutes of baking.
Calories: 172 kcal | Carbohydrates: 31 g | Protein: 9 g | Fat: 2 g | Saturated Fat: 1 g | Potassium: 607 mg | Fiber: 8 g | Sugar: 4 g | Vitamin A: 2545 IU | Vitamin C: 79 mg | Calcium: 51 mg | Iron: 3 mg