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Vegan Quinoa and Bean Stuffed Bell Peppers
This healthy stuffed bell peppers uses a bean and quinoa mix to make this a hearty and healthy meal.
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Prep Time
20
minutes
mins
Cook Time
25
minutes
mins
Total Time
45
minutes
mins
Course
Main Course
Cuisine
American, Mexican
Servings
4
peppers
Calories
109
kcal
Ingredients
1x
2x
3x
4
bell peppers
½
tomato, chopped
¼
onion, chopped
1
can pinto beans, rinsed
1
cup
cooked quinoa
½
vegetable boullion cube
for making quinoa
1
tsp
coriander cumin powder
2
tsp
chili powder
1
jalapeno, minced
1
tsp
minced garlic
¼
cup
salsa
chopped cilantro.
Instructions
Cook quinoa on the stovetop. If you need assistance, here's a
stovetop quinoa recipe
.
Preheat the oven to 350°F.
While quinoa is cooking, cut the onion, tomato, jalapeño, and cilantro.
Cut tops off the bell peppers and remove seeds from the interior.
Place on a
lined baking sheet
.
Once the quinoa is cooked, measure out 1 cup and add to a large mixing bowl.
Add the chopped vegetables, cumin coriander, chili powder and garlic. Mix together.
Mix in the salsa and beans.
Spoon the filling into the bell peppers.
Any leftover filling can be baked on a separate pan and used for tacos or nacho topping.
Bake for 25 minutes.
Remove from the heat, garnish with cilantro, and serve.
Notes
You can also top with chopped avocado, cheese, guacamole, or any other toppings you'd like.
Nutrition
Serving:
1
pepper
Calories:
109
kcal
Carbohydrates:
21
g
Protein:
4
g
Fat:
2
g
Saturated Fat:
1
g
Sodium:
147
mg
Potassium:
450
mg
Fiber:
5
g
Sugar:
7
g
Vitamin A:
4370
IU
Vitamin C:
159
mg
Calcium:
26
mg
Iron:
1
mg
Keyword
stuffed bell peppers, vegan stuffed bell peppers
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