Veggie Black Bean Stuffed Peppers

Name: Veggie Black Bean Stuffed Peppers
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: 8 pepper halves
Ingredients: 1/2 cup white quinoa; 1 yellow onion; 4 cloves garlic; 2 medium carrots; 4 large bell peppers*; 4 oz. fresh baby spinach; 28 oz. can diced tomatoes; 15 oz. can black beans; 1 Tbsp. ground cumin; 1 cup vegan cheese shreds; Guacamole/avocado, cilantro, salsa for serving

User Reviews

5.0

9 reviews

Excellent

Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 45 mins
Servings
8 pepper halves
Calories
140 kcal
Course
Main Course
Cuisine
Vegan, gluten-free

Veggie Black Bean Stuffed Peppers

Clara Sanders

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Colorful stuffed peppers made with beans, quinoa, and vegetables. Fun to make and filled with plant-based nutrients!

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Ingredients

Servings

1/2 cup white quinoa (uncooked)
1 yellow onion
4 cloves garlic
2 medium carrots
4 large bell peppers* (I use one of each color)
4 oz. fresh baby spinach
28 oz. can diced tomatoes (or fire-roasted)
15 oz. can black beans
1 Tbsp. ground cumin (or other seasoning)

Optional:

1 cup vegan cheese shreds (or nutritional yeast to taste)
Guacamole/avocado, cilantro, salsa for serving

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Instructions

Cook quinoa: Place 1/2 cup quinoa (rinsed and drained) in a small saucepan with 3/4 cup water or vegetable broth. Bring to a light boil over medium-high heat. Then reduce heat to medium-low, cover, and simmer for 15-20 minutes.
Meanwhile, prepare veggies: Dice onion, mince garlic, and grate/shred carrots.
Drain canned tomatoes, adding the tomato liquid to the bottom of a 9" x 13" baking dish. Set remaining diced tomatoes aside.
In an extra-large skillet over medium-high heat, sauté onion for 6-7 minutes. (I use 3 tablespoons water/broth for no-oil sauté method, adding more as needed.)
Add minced garlic and cumin. Stir and sauté 1 minute.
Add spinach (roughly chopped) and drained tomatoes. Stir.
When spinach is wilted, add black beans (rinsed and drained), cooked quinoa, and grated carrot. Stir and heat for 2 minutes. Salt/pepper if desired. (Optional: stir in 2/3 cup vegan cheese shreds to quinoa mixture, or nutritional yeast to taste.)
Preheat oven to 350°F (180°C).
Cut bell peppers in half lengthwise. Remove stems, seeds, and inner ribs. Fill each pepper half with a heaping amount of quinoa mixture. Pack it down well with a spoon to fill all the crevices*. Place filled peppers in baking dish on top of the tomato liquid.
Cover the dish with foil. Bake for 75 minutes. (To add cheese: After 1 hour of baking, remove foil and sprinkle peppers with remaining 1/3 cup cheese. Return to oven and bake uncovered 15 minutes.)
Drizzle with pan juices before serving. Serve with guacamole/avocado, salsa, nutritional yeast, etc. if desired.

Notes

*Peppers: If you can't find large bell peppers, use 5-6 small/medium peppers. You may have a little leftover quinoa mixture. It's great in a burrito or simply as a salad.
Nutrition: Estimated nutritional content is for each pepper half (without the optional cheese and toppings).
Recipe adapted from Vegetarian Times.

Nutrition Information

Show Details

Calories 140kcal (7%) Carbohydrates 27g (9%) Protein 7g (14%) Fat 1g (2%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Potassium 703mg (20%) Fiber 8g (32%) Sugar 6g (12%) Vitamin A 5869IU (117%) Vitamin C 93mg (103%) Calcium 90mg (9%) Iron 4mg (22%)

Nutrition Facts

Serving: 8pepper halves

Amount Per Serving

Calories 140 kcal

% Daily Value*

Calories	140kcal	7%
Carbohydrates	27g	9%
Protein	7g	14%
Fat	1g	2%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	1g	5%
Potassium	703mg	15%
Fiber	8g	32%
Sugar	6g	12%
Vitamin A	5869IU	117%
Vitamin C	93mg	103%
Calcium	90mg	9%
Iron	4mg	22%