• Alison Elliott

Black Bean Quinoa Stuffed Peppers


Prep Time: 10 Minutes

Cook Time: 45 Minutes

Total Time: 55 Minutes


Ingredients:

3 Bell peppers

1 c. Quinoa

2 c. Water

1 can Black beans (drained and rinsed)

2 tsp. Chili powder

2 tsp. Cumin powder

2 tsp. Garlic powder

2 tsp. Onion powder

2 tsp. Salt

1/4 tsp. Black pepper

3 tbsp. Nutritional yeast

1 c. Marinara sauce

1/2 c. Fresh cilantro (chopped)


Method:

Preheat the oven to 400 degrees. Add 2 c. of water to a stove pot and bring it to a boil. Then add 1 c. of uncooked quinoa. Cover the pot and reduce the heat to a simmer and cook for 15 minutes. Stir the quinoa occasionally. Remove the quinoa from the heat and add the black beans. Next, stir in the chili, cumin, garlic, and onion powder. As well as the salt, black pepper and nutritional yeast. Then, add the marinara sauce and finely chopped cilantro.


Remove the stem from each bell pepper. Cut the bell pepper in half and remove all the seeds. Stuff each pepper with the black bean quinoa mixture and place them in a lasagna pan. Cover with foil and bake for 30 minutes. Serve hot from the oven. Option to sprinkle Taco Vegan Parmesan on top when serving.


Serving Size: 6

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