I think there's a common misconception that a veggie-filled meal won't do a good job of filling you up and keeping you satisfied. I'm happy to share a meal that will prove the skeptics wrong! The filling for these Vegan Stuffed Peppers combines meaty black beans and protein-packed quinoa with spinach, tomatoes, and a mix of warm spices.

Serves 4

What You'll Need:

  • 4 bell peppers, halved lengthwise
  • 1 1/2 tablespoons olive oil, plus more for pan
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons chili powder
  • 2 teaspoons cumin
  • 2 teaspoons paprika
  • 1 15-ounce can black beans, drained and rinsed
  • 3 cups baby spinach, chopped
  • 3 cups cooked quinoa
  • 1 15-ounce can diced tomatoes
  • 1/4 cup fresh cilantro, chopped
  • Salt and fresh ground pepper

Note: If you don't have chili powder, cumin, and paprika on hand or don't want to buy all three, you can substitute a low-sodium taco seasoning.

What to Do:

  1. Preheat oven to 375 degrees F. Brush a thin layer of olive oil across the bottom of a large baking dish.
  2. To prepare the peppers, slice in half lenghthwise, remove the seeds, wash and set aside.
  3. In a large sauté pan heat oil over medium heat. Add onions and cook until soft and fragrant, about 5 minutes.
  4. Stir in the garlic, chili powder, cumin and paprika, season with salt & pepper, and cook for another 1-2 minutes.
  5. Add the black beans, spinach, quinoa, and tomatoes, and mix together to fully combine. Cook over medium heat until the mixture is heated through, about 5 minutes. Stir in fresh cilantro.
  6. Use a spoon to fill peppers with quinoa stuffing.
  7. Arrange peppers in a large baking dish and cover with tinfoil. Bake for 25 minutes.
  8. Remove peppers from the oven. Garnish with chopped cilantro and serve immediately.

Note: When reheating leftover peppers, sprinkle a spoonful of vegetable stock over the stuffing to keep it moist.

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