5.0 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 30 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 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
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.
Cup of Yum
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
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
% 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.