Quinoa, Black Bean, and Vegetable Stuffed Peppers

Stuffed quinoa, black bean, and vegetable peppers are a savory vegetarian dish that can be made in less than 30 minutes.
Ingredients
  • 6 bell peppers, tops cut off and seeded
  • 1 cup uncooked quinoa, rinsed and drained
  • 1 can black beans, rinsed and drained
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tomato, diced
  • 1 avocado, diced
  • salt and black pepper to taste
  • 1 cup shredded parmesan cheese (optional – without it makes the dish vegan!)

Instructions 
1. Preheat oven to 350 degrees. Prepare a baking dish by wrapping it with aluminum foil.
1. Cut the tops off the peppers and remove the ribs and seeds. Place them into a baking dish standing up. If peppers do not fit perfectly, use additional aluminum foil and shape it to fit the peppers, giving them support to remain upright.
2. Place the quinoa on the stove to cook. Add 2 cups water to 1 cup uncooked quinoa, stir, and cover. Bring water to boil and then let sit for 10 minutes, stir quinoa frequently to prevent sticking.
3. Heat oil in skillet over medium heat. Add onion and garlic and cook until fragrant, about 5 minutes. Add in tomato, black beans, and avocado. Cook until all ingredients are tender, 3-5 minutes.
4. Stir quinoa into vegetable mixture and add salt and pepper to taste.
5. Fill peppers with quinoa, black bean, and vegetable mixture.
6. Place in preheated oven for 15 minutes, or until peppers are tender.
7. Sprinkle paremsan cheese onto peppers and let cook for 5 more minutes, or until cheese is melted. Remove peppers and serve.

Notes
Recipe creates 6 large bell peppers. For a smaller serving, reduce ingredients by half: 1/2 cup quinoa, 1 cup water, and so on. Quinoa can also be substituted for brown rice or ground turkey. Get creative with the vegetables and toppings for these peppers. Anything goes!
For a faster dinner, prepare the peppers the night before by rinsing, cutting, and removing the ribs and seeds. Prepare the quinoa the night before and store overnight in the fridge. When ready to cook, prepare the vegetables in the skillet as advised above, and stir the quinoa in to bring to temperature.

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Categories: Noms, Recipes

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