Quinoa Stuffed Peppers

Course: Main Course

Cuisine: American

Keyword: pepper

Prep Time: 35

Cook Time: 15

Total Time: 50

Servings: stuffed peppers

Calories: 179kcal

Author: Shawna Clapper

Impress your guests with these quinoa stuffed bell peppers topped with vegan mozzarella shredded cheese! It’s gooey, yummy, and surprisingly good for your health!

Print Recipe

Equipment

Baking Dish (8X8 for 4 peppers, 9X13 for 6 peppers)
Medium sized pot with cover

Ingredients

4-6 Bell peppers top cut off and seeds removed
1 tablespoon Olive Oil
1 teaspoon Salt
½ cup Quinoa
1 cup Veggie Broth or Water
1 Onion diced
2 cloves Garlic minced
1 can Black Beans
1 can Corn
½ cup Salsa
1 tablespoon Nutritional Yeast optional
1 teaspoon Cumin
1 teaspoon Chili Powder
½ teaspoon Paprika

Toppings

Shredded Vegan Cheese
Green Onion chopped

Instructions

Preheat oven to 400℉
Brush olive oil inside and outside of peppers, place in a casserole dish, and sprinkle salt over them.
Bake peppers for 20 minutes, then carefully dump out any liquid.
Cook quinoa in the veggie broth (bring to a boil, then simmer until all liquid is absorbed) and then place in a mixing bowl.
Saute onion and garlic until translucent, add to quinoa.
Add salsa, corn, beans, and spices/nutritional yeast to the quinoa mixture and stir well.
Fill the peppers to the top with the quinoa mixture, then add the shredded cheese.
Bake for an additional 10-15 minutes, or until the vegan cheese is as melted as it’ll get.
Top with green onions if desired, then allow to cool before eating.

Notes

Be sure to rinse the black beans and drain the corn before adding them to the quinoa mixture.
Feel free to add more or less of the spices per your preference.
*The nutritional yeast is optional, but brings a cheesy flavor to the mixture.

Nutrition