Quinoa Stuffed Bell Peppers

Serve this protein plentiful plant based entree up with a dollop of mango salsa and a side of cornbread for a Mexican inspired meatless meal.

Quinoa Stuffed Bell Peppers

Yields: 4-8 servings


4 large red bell peppers, halved lengthwise, ribs removed
2 tbsp high heat oil (avocado, coconut, ghee)
1 medium onion, finely chopped
10 oz frozen corn
1 15 oz can diced tomato, drained (save the liquid)
1 15 oz can black beans, drained and rinsed
1 cup dry quinoa
cilantro chopped (2 tbsp - 1/4 cup, to preference)
1 jalapeno, diced (seeded will be milder)
1 tbsp ground cumin
1 tbsp chii powder
2 cloves garlic, minced
1 tsp hot sauce
sea salt, to taste
cracked black pepper, to taste


  1. Preheat oven to 350.
  2. Heat the oil on the stove top in a large saucepan over medium heat.  Add onions and jalapeño and cook 5 minutes, or until soft.  Add cumin and garlic and sauté 1 minute.  Stir in mushrooms, frozen corn, and drained tomatoes.  Cook 5 minutes or until most of the liquid has evaporated.
  3. While that's happening, bring the quinoa and 2 cups of water to a boil in a medium pot.  Cover and let simmer for 10-15 minutes, or until most of the liquid has been absorbed and the quinoa is tender.
  4. In a separate large bowl, mash the beans with a fork or potato masher, add radishes, cilantro, chili powder and hot sauce.  Combine the onion mixture from the first step and the quinoa with the black bean mixture.  Season to taste with sea salt and cracked black pepper.
  5. Pour reserved liquid from the tomatoes into the bottom of your baking dish.  Fill each pepper half with heaping 3/4 cup quinoa mixture and place in baking dish.  Cover with foil, and bake 40 minutes.  Let stand for 5 minutes.  Transfer stuffed peppers to served plate and drizzle with pan juices before serving.


Brittany KrigerComment