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Veggie Black Bean Stuffed Peppers
5 from 9 votes

Veggie Black Bean Stuffed Peppers

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

Prep Time
30 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 45 mins
Servings: 8 pepper halves
Calories: 140 kcal
Course: Main Course
Cuisine: Vegan, gluten-free

Ingredients

  • 1/2 cup quinoa uncooked, white
  • 1 yellow onion
  • 4 cloves garlic
  • 2 carrot medium
  • 4 bell pepper I use one of each color, large
  • 4 oz. spinach fresh baby
  • 28 oz. diced tomatoes or fire-roasted, canned
  • 15 oz. black beans canned
  • 1 Tbsp. cumin or other seasoning, ground
Optional:
  • 1 cup vegan cheese or nutritional yeast to taste, shreds
  • guacamole for serving
  • avocado
  • cilantro
  • salsa

Instructions

    Cup of Yum
  1. 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.
  2. Meanwhile, prepare veggies: Dice onion, mince garlic, and grate/shred carrots.
  3. Drain canned tomatoes, adding the tomato liquid to the bottom of a 9" x 13" baking dish. Set remaining diced tomatoes aside.
  4. 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.)
  5. Add minced garlic and cumin. Stir and sauté 1 minute.
  6. Add spinach (roughly chopped) and drained tomatoes. Stir.
  7. 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.)
  8. Preheat oven to 350°F (180°C).
  9. 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.
  10. 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.)
  11. 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

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%)

Nutrition Facts

Serving: 8 pepper halves

Amount Per Serving

Calories 140

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.