Quinoa and Black Bean Stuffed Peppers

This perfectly portioned is stuffed bell is packed with the protein you'll need to power through the day. Shoot, you can even eat the bowl.



1 TBS olive oil
1 small yellow onion, minced
1 rib of celery, minced
1 TBS ground cumin
1 large clove of garlic, minced
5 oz package of frozen spinach, drained
15 oz can fire roasted diced tomatoes, reserve the liquid
½ can (15 oz) black beans, rinsed and drained
½ C quinoa
1 large carrot, shredded
1 C vegetable broth
3/4 C shredded vegan cheese, divided
2 large red bell peppers, halved and de-seeded


Heat oil in pan over med-high heat and add onion and celery. Cook until soft and then ad in the garlic and cumin. Stir in spinach and tomatoes. Cook about 5 minutes until juice is evaporated.
Stir in the beans, quinoa, carrot and broth. Bring to a boil, and reduce to a simmer. Allow to cook for 20 minutes, covered. Once quinoa is cooked, stir in ½ of the cheese.
Preheat oven to 350°. Pour reserved liquid from the tomatoes into an 8X8 baking dish. Fill each pepper half with the quinoa mixture and place in dish. Cover with foil and bake for 1/2 hour. Uncover, sprinkle the rest of the cheese over the peppers and bake for another 15 minutes or until just browned. Serve immediately.


This recipe can also be found at St. Louis Health and Wellness Magazine

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