This recipe for Tex-Mex Quinoa Stuffed Peppers makes a hearty plant-based dinner. Simple spices flavor the satisfying stuffing of beans, corn, and quinoa. This is a vegan crowd-pleaser the whole family will love!
Keyword: beans, cooking for a crowd, family, feed a crowd, heart-healthy, hearty, oil-free, peppers, plant-based, quinoa, spices, stuffed, vegan, vegetables, vegetarian, wfpb, whole food, whole foods diet, whole grain
Servings: 6Peppers
Calories: 210kcal
Ingredients
6medium bell peppersany colors
¾cupdried quinoa
2teaspoonschili powder
1teaspoonground cumin
1teaspoongarlic powder
2tablespoonstomato paste
1 3/4cupwater
2plum tomatoesseeded and diced
1cupfrozen cornthawed
1can14 oz black beans, drained and rinsed
½teaspoonsalt
¼teaspoonground black pepper
Instructions
Preheat your oven to 375 degrees F.
To Roast the Peppers:
Cut off the tops of the peppers. Use your hand to scoop out the seeds and the white parts of the gills. Place the peppers in a baking dish, along with their tops. Roast in the oven until tender, about 45 minutes. While the peppers roast, you can make the Tex-Mex Quinoa Stuffing.
To Make the Oil-Free, Vegan Tex-Mex Quinoa Stuffing:
In a small pot, combine the quinoa, chili powder, ground cumin, garlic powder, tomato paste, and water. Cover and bring to a boil. Reduce to a simmer. Simmer until the quinoa “pops” open and is done, 10-12 minutes. When the quinoa is done, stir in the diced tomatoes, corn, black beans, salt, and pepper. Taste and adjust seasoning, as needed. Set the Quinoa Stuffing aside until the peppers are done roasting.
To Finish the Tex-Mex Quinoa Stuffed Peppers: Scoop the Tex-Mex Quinoa stuffing into the roasted peppers. Place the peppers back in the oven and roast another 10 minutes. Remove from the oven and serve immediately.
You can enjoy these peppers with diced avocado, salsa, tomatillo guacamole, or cashew queso, or any other of your favorite vegan toppings.