If you’re in the mood for a wholesome, plant-based dinner or appetizer that’s both easy to prepare and bursting with flavor, look no further! Our Quinoa and Black Bean Stuffed Peppers are the perfect answer. These vibrant bell peppers are generously filled with a delightful mixture of quinoa, black beans, and zesty salsa—a combination that’s sure to satisfy your taste buds and keep you feeling nourished.
The good thing is these are high in protein, thanks to the main ingredients of quinoa and black beans. Both of which are protein-packed powerhouses! They are also completely vegan. In fact, they are presented, along with other high-protein vegan meals in our 9 Top High Protein Vegan Meals.
Quinoa and Black Bean Stuffed Peppers
Equipment
- Oven Preheated to 375°F
- Mixing bowl
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 1 can black beans drained and rinsed
- 4 large bell peppers
- 1 cup corn kernels
- 1 cup diced tomatoes
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the quinoa in vegetable broth according to package instructions.
- While the quinoa is cooking, cut the tops off the bell peppers and remove the seeds.
- In a large bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper.
- Stuff each bell pepper with the quinoa mixture and place them in a baking dish.
- Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes.
- Garnish with fresh cilantro before serving.
Lance has been passionate about the plant-based diet and we have been following a whole food plant-based diet for over 5 years. We focus on health, natural healing, weight management, animal rights, and the health of the planet and environment by focusing on whole plant-based foods and sustainable practices.
Learn more at the About Me page and follow on social media at the links below.
