Easy Plant-Based Stuffed Peppers

These Mexican-flavored plant-based stuffed peppers have serious potential to become your go-to weeknight dinner! Filled with hearty protein-packed staples and gluten-free grains, they are easy to make ahead of time and customize to your needs.

Course Dinner

Cuisine Mexican

Keyword cozy meals, easy dinner, gluten-free, veggies

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 394

Author Alena Schowalter

Ingredients

4 medium green bell peppers

Gluten-Free Filling

½ cup quinoa 85 g, dry
¾ cup black beans 85 g, cooked
½ cup sweet corn 80 g
1 green onion finely chopped

Cumin Tomato Sauce

3 ounces tomato paste 85 g
2 tablespoon lemon juice
3 tablespoon water
½ teaspoon cumin
½ teaspoon paprika
½ teaspoon garlic powder
Salt and pepper to taste

Toppings

Soy yogurt unsweetened
Lime juice
Fresh cilantro
Avocado slices

Instructions

Prepare Quinoa & Bell Peppers

Preheat your oven to 350° F (180° C) and line a baking sheet with a piece of parchment paper.
Cut the bell peppers in halves and remove the cores, then place them on your baking sheet and roast for 20 minutes.
Cook quinoa according to package directions either in just water or some vegetable broth. Once all the liquid is absorbed, fluff the quinoa with a fork and let it cool while preparing the rest of the components.

Create the Filling

While the peppers are in the oven, whisk together all of the ingredients for the cumin tomato sauce in a medium-sized bowl.
Add the black beans, corn, green onion and quinoa and mix thoroughly with a spoon until well-combined.

Stuff the Bell Peppers

Once the bell peppers have been baked for 20 minutes, take them out of the oven. Using a large spoon, fill each bell pepper half with the quinoa mixture.
Put the stuffed bell peppers back into the oven on their baking sheet and bake for another 20 minutes, until they are soft and browned.
Remove from the oven, let cool for a few minutes and top with soy yogurt, lime juice, avocado or cilantro. Enjoy!

Notes

You can also add some tomato salsa to the filling for more flavor.
Nutritional information has automatically been calculated without any toppings.
Instead of black beans, try kidney beans, chickpeas or TVP.
Cooking the quinoa in vegetable broth adds some depth in flavor!
Other delicious toppings include garlic yogurt sauce, herbed ranch dressing, homemade cheese sauce, cashew sour cream or cheese shreds.

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