Fill bell peppers with a combination of quinoa and black beans, and you’ve got a meal loaded with plant-based protein that will be loved by vegans and meat eaters alike. Plenty of zesty Southwestern-inspired flavor keeps everyone coming back for more. Top with cheese if you wish.

12 Ingredients

  • 5 bell peppers, tops and seeds removed, tops reserved
  • 1/2 cup quinoa
  • 1 cup low-sodium vegetable stock
  • 1 1/2 cups corn (rinsed and drained if canned)
  • 1 1/2 cups black beans (rinsed and drained if canned)
  • 1 cup diced cherry tomatoes
  • 1/2 cup diced red onion
  • 1 jalapeño, seeded and thinly sliced
  • 1/2 cup salsa
  • 1/4 cup minced cilantro or parsley
  • 3/4 teaspoon ground cumin
  • 1 large clove garlic, minced

Nutrition Facts

    For 1 serving out of 5
  • Calories 226
  • Protein 9 g
  • Carbs 42 g
  • Fiber 11 g
  • Sugars 11 g
  • Sodium 1039 mg
  • Fat 3 g
  • Saturated 1 g
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Directions

  1. Preheat oven to 350 degrees.
  2. Stand peppers in a glass baking dish and bake for 10 minutes.
  3. Meanwhile, cook quinoa in stock for about 8 to 10 minutes or until all liquid is absorbed and grains are puffy. Transfer to a large bowl.
  4. Add corn, beans, tomatoes, onion, jalapeño, salsa, cilantro, and cumin to the bowl. Toss to combine.
  5. Heat a nonstick frying pan over medium heat for 1 minute. Add garlic and dry-fry for 1 minute or until fragrant. Pour contents of the bowl into the pan and stir-fry for 3 minutes. (Tomatoes and onions should soften, and mixture should be hot.)
  6. Remove pan from stove. Scoop quinoa mixture into peppers, pressing quinoa down with the back of a spoon until peppers are full. Place tops on peppers and bake for 10 minutes.
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