When you’re eating healthy, sometimes you can feel like you’re in a rut when it comes to keeping your dinners full and satisfying. However, these stuffed bell peppers are filling and delicious, so you get the best of both worlds!
Stuffed Peppers
Ingredients:
- 4 bell peppers, halved lengthwise
- 1 ½ tablespoons olive oil, & 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 & rinsed
- 3 cups baby spinach, chopped
- 3 cups cooked quinoa
- 1 15-ounce can diced tomatoes
- ¼ cup fresh cilantro, chopped
- Salt & fresh ground pepper
*If you don’t have the spices readily available, you can substitute for low sodium taco seasoning
Directions:
- Preheat oven to 375 degrees, brush a thin layer of olive oil across the bottom of a large baking dish
- To prepare the peppers, slice in half lengthwise, remove the seeds, wash & set aside
- In a large sauté pan, heat oil over medium heat. Add onions and cook until soft & fragrant, approx. 5 minutes
- Stir in the garlic, chili powder, cumin & paprika, season with salt & pepper, and cook for another 1-2 minutes
- Add the black beans, spinach, quinoa, and tomatoes, & mix together to fully combine. Cook over medium heat until the mixture is heated through, about 5 minutes. Stir in fresh cilantro.
- Use a spoon to fill peppers with quinoa stuffing
- Arrange peppers in a large baking dish & cover with tin foil. Bake for 25 minutes
- Remove peppers from the oven. Garnish with chopped cilantro & serve immediately
- Enjoy!
Source: Greatest Vegan Quinoa Stuffed Peppers