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3 quinoa and black bean stuffed bell peppers garnished with vegan sour cream

Quinoa and Black Bean Stuffed Peppers

These vegan quinoa and black bean stuffed peppers are a healthy and flavorful meal that is perfect for a weeknight dinner. Packed with protein, fiber, and vegetables, these stuffed peppers are filling and satisfying, while still being easy to make.
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Ingredients
  

  • 4 large bell peppers
  • 2 cups cooked quinoa
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 can black beans, drained and rinsed
  • 1/2 cup vegetable broth
  • 1/2 cup vegan chedder cheese
  • 1/4 cup fresh parsley, chopped
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • salt and pepper to taste
  • optional toppings: vegan sour cream or grated vegan cheese

Instructions
 

  • Preheat the oven to 375°F.
  • Cut the tops off the bell peppers and remove the seeds and membranes.
  • Cook quinoa according to package instructions.
  • In a large skillet, heat olive oil over medium heat. Add onions and sautee for 3 minutes, then add garlic and cook until onions are translucent.
  • Add (canned -drained) black beans, vegetable broth, cumin, chili powder, salt, and pepper. Cook for 2-3 minutes.
  • Add cooked quinoa, vegan cheese, and parsley to the skillet mix everything well. Turn off heat.
  • Stuff each bell pepper with the quinoa and black bean mixture.
  • Place the peppers in a baking dish and bake for 30 minutes or until the peppers are tender.
  • Serve hot and enjoy your vegan stuffed peppers with quinoa and black beans!