Quinoa & Black Bean Stuffed Peppers
Stuffed peppers are a nostalgic, homey dish. In this healthy vegan version, the filling combines quinoa and black beans to provide a complete plant protein and plenty of fiber. Baking the peppers concentrates their natural sweetness, pairing beautifully with creamy avocado.
— Lea Ben Arie, Clinical Dietitian
Ingredientsfor 3 servings
- 3 large, stable bell peppers (different colors)
- 50 g uncooked quinoa, thoroughly rinsed
- 150 g cooked black beans (drained and rinsed if canned)
- 75 g sweet corn kernels (cooked or canned)
- 120 ml light, sugar-free tomato sauce
- 1 tsp cumin, 1/2 tsp dried coriander, salt, and black pepper
- 50 g ripe avocado (for serving)
Preparation Steps
- 1
Cook the quinoa in 1 cup of boiling water for about 15 minutes until ready, then set aside to cool slightly.
- 2
Preheat the oven to 180°C. Slice off the tops of the bell peppers and clean out the ribs and seeds.
- 3
In a bowl, mix the cooked quinoa, black beans, corn, tomato sauce, and seasonings.
- 4
Stuff the peppers with the mixture and place them upright in a deep baking dish (add 1/4 cup of water to the bottom of the dish to prevent sticking). Cover with foil and bake for 30 minutes. Remove the foil and bake for 10 more minutes until the peppers are tender. Serve topped with fresh avocado slices.