I love making easy lunch and dinner recipes that can be prepped in minimal time and then stored in the fridge to enjoy throughout the week. These quinoa stuffed peppers are one of those recipes.
Note: I also love using the quinoa filling in this recipe to make tacos, or just enjoy on its own. In this case, I made it into stuffed peppers, but you can enjoy it in other forms as well.
What you will need
For this recipe, you will need the following:
- olive oil
- 2 cloves garlic
- 1/2 onion
- 1 can black beans
- 1 can sweet corn
- 2 cups chopped tomatoes
- 1/3 cup tomato paste
- 1 cup quinoa
- 2 cups vegetable broth
- 1/2 tbsp paprika
- 1 tbsp cumin
- salt and pepper to taste
- 4 bell peppers
How to make quinoa stuffed peppers
Start by adding the olive oil to pan along with the garlic and onion. Sautee them for several minutes, until they start to release their flavors. Then add the black beans, sweet corn, chopped tomatoes, tomato paste, quinoa, and vegetable broth. Cover your pan and let the mixture cook for about fifteen minutes. Then add the paprika, cumin, salt and pepper.
Next, preheat your oven to 400*F or 204*C. Wash the peppers, cut out the tops, and clean out the seeds. then add the quinoa stuffing, and close them with the top of the pepper. Add them to a sheet pan and add just a tiny bit of water at the bottom, so they don’t stick to the pan and burn. Cook for 30 minutes and then enjoy!
I have included a little video of the whole process below, to make it easier to visualize 🙂
If you liked this simple meal idea, you might also enjoy these other vegan and gluten free recipes:
Quinoa Stuffed Peppers
Ingredients
- 4 bell peppers
- olive oil
- 2 cloves garlic
- 1/2 onion
- 1 can black beans
- 1 can sweet corn
- 2 cups chopped tomatoes
- 1/3 cup tomato paste
- 1 cup quinoa
- 2 cups vegetable broth
- 1/2 tbsp paprika
- 1 tbsp cumin
- salt and pepper to taste
Instructions
- Start by adding the olive oil to pan along with the garlic and onion.
- Sautee them for several minutes, until they start to release their flavors.
- Then add the black beans, sweet corn, chopped tomatoes, tomato paste, quinoa, and vegetable broth.
- Cover your pan and let the mixture cook for about fifteen minutes.
- Then add the paprika, cumin, salt and pepper.
- Next, preheat your oven to 400*F or 204*C.
- Wash the peppers, cut out the tops, and clean out the seeds.
- Add the quinoa stuffing, and close them with the top of the pepper.
- Add the peppers to a sheet pan and add just a tiny bit of water at the bottom, so they don’t stick to the pan and burn.
- Cook for 30 minutes and then enjoy!
