Description
Taco Quinoa Stuffed Peppers – These vegan stuffed peppers have an amazing quinoa filling with a taco twist. So much flavor, so very good for you. (Gluten Free, Vegan)
Ingredients
Scale
- 4 Bell Peppers (halved or tops cut off–see notes)
- 2 cups cooked quinoa
- 1 (15oz) can black beans, drained and rinsed
- 1/2 cup salsa (like Sprouts brand)
- 1/4 cup finely minced red onion
- Juice of 1/2 a lime
- 2–4 Tbsp fresh cilantro
- 1/2 tsp cumin, like Sprouts brand organic
- 1/2 tsp chili powder, like Sprouts brand organic
- salt
- To serve (optional):
- Avocado or guacamole
- Salsa
- Your favorite taco toppings (like sour cream, cheese, etc.)
Instructions
- Preheat oven to 375 degrees.
- Prepare a baking dish (8×8 if you’re doing them as Jack O’Lanterns or 9×13″ if you’re halving them) by filling it with 1/2″ water.
- In a large bowl, stir together quinoa, black beans, salsa, red onion, lime juice, cilantro, cumin, chili powder, and a pinch of salt.
- Scoop quinoa filling into peppers or pepper halves. Carefully place in your baking dish. Cover dish with foil. Bake 40-50 minutes, or until peppers are your desired tenderness. Enjoy with additional salsa, avocado, or your favorite taco toppings!
Notes
CUTTING YOUR PEPPERS: I typically halve my peppers lengthwise (stem to bottom) and remove the seeds and membranes before stuffing. To turn them into Jack ‘O’ Lanterns, I simply cut off the top (like I would a pumpkin), remove the seeds and membranes, then use a sharp knife to cut out some eyes, a nose, and a mouth. Done!
- Prep Time: 10 minutes
- Cook Time: 40 Minutes
- Category: Main Dish, Vegetarian
- Method: Baking
- Cuisine: Tex-Mex