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Vegan Stuffed Peppers

Loaded Vegan Stuffed Peppers with Quinoa and Black Beans Recipe

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 370
Ingredients Method Notes

Ingredients
  

  • 4 medium bell peppers
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 tbsp olive oil
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • ½ tsp smoked paprika
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 cup frozen corn, thawed
  • ½ cup tomato sauce
  • 2 tbsp nutritional yeast
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ cup fresh cilantro, chopped

Method
 

  1. Bring broth and quinoa to a boil, cover, reduce heat, and simmer 15 minutes until fluffy.
  2. Sauté onion in oil over medium heat for 5 minutes. Stir in garlic, cumin, chili powder, and smoked paprika for 1 minute. Add beans, corn, tomato sauce, nutritional yeast, salt, and pepper, then fold in the quinoa.
  3. Slice tops off peppers, remove seeds, and shave bottoms flat if needed. Spoon filling into each pepper and stand them in a baking dish.
  4. Pour 2 tbsp water into the dish, cover with foil, and bake at 375°F (190°C) for 30 minutes, until peppers are tender.
  5. Remove foil, top with cilantro, and serve hot.

Notes

Extra filling is great packed into a lunch wrap the next day. The peppers hold their shape best if you let them sit for a couple of minutes after baking.