Black Bean & Quinoa Stuffed Bell Peppers
Black Bean & Quinoa Stuffed Bell Peppers are super filling and ultra nutritious. They're dairy-free, vegan, vegetarian, gluten-free, soy-free and make a quick & easy dinner or lunch recipe!
Servings: 8 servings
Ingredients
- 4 bell peppers cut in half, seeds removed
- 1-2 Tbsp. olive oil
- ½ tsp. salt
- 1 Tbsp. olive oil
- ¾ cup onions finely chopped
- 2 cloves garlic crushed
- 2 cups vegetable broth
- 1 cup quinoa
- 2 cups sweet potato peeled, cut into ½-inch cubes
- 15- oz. can black beans drained
- 1 ½ tsp. cumin
- ½ tsp. paprika
- ½ tsp. salt
- ½ tsp. pepper
- 1/8 tsp. cayenne pepper
- 1 cup dairy-free cheese
- Cilantro optional
Instructions
- Preheat oven to 400 degrees.
- Drizzle the inside of each bell pepper half with olive oil and sprinkle with salt.
- Place bell pepper halves cut side down into a large baking dish.
- Bake in preheated oven for 10 minutes.
- In a medium-sized pot saute 1 tablespoon olive oil, onions, and garlic over medium for 3-4 minutes.
- Add broth, turn heat to high and bring to a boil.
- Next, add quinoa and sweet potatoes to the pot. Bring ingredients to a boil, cover with a lid, and reduce heat to low. Let simmer for 15-20 minutes, or until quinoa is cooked.
- Once quinoa and sweet potatoes are cooked, add black beans, cumin, paprika, salt, pepper, and cayenne pepper. Toss to combine.
- Flip bell pepper halves over and fill each half with equal amounts of the quinoa mixture.
- Top each half with 2 tablespoons dairy-free cheese and return peppers to the oven for 10-15 minutes.
- Serve with fresh cilantro and enjoy.
Nutrition
Calories: 263kcal | Carbohydrates: 39g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Sodium: 840mg | Potassium: 549mg | Fiber: 8g | Sugar: 5g | Vitamin A: 6890IU | Vitamin C: 79.5mg | Calcium: 59mg | Iron: 2.8mg