Southwestern Stuffed Peppers with Black Beans and Quinoa
Ingredients
Black Bean Quinoa Filling
-
½
cup
quinoa, uncooked
-
1 ½
cups
vegetable broth
-
1
15 ounce can
black beans, rinsed and drained
-
1
cup
frozen corn
-
4
pieces
green onions, diced
-
1
large
tomato, diced
-
1
small
jalapeno, finely diced
-
1
clove
garlic, minced
-
¼
cup
chopped cilantro
-
½
cup
mild or medium salsa
-
1
teaspoon
chili powder
Peppers and Toppings
-
4
large
bell peppers (any color)
-
1
avocado
sliced into 8 slices
-
2
tablespoons + 2 teaspoons
chopped cilantro
Vegan Ranch Dressing
-
½
cup
vegan light mayonnaise
-
⅓
cup
plant-based milk, plain, unsweetened
-
1
teaspoon
white vinegar
-
1
clove
garlic, minced
-
3
tablespoons
assorted freshly chopped herbs
-
¼
teaspoon
paprika
-
pinch
salt (optional)
Instructions
- Rinse quinoa and simmer with vegetable broth until tender, then drain any excess broth.
- Combine black beans, corn, green onions, tomato, jalapeno, garlic, cilantro, salsa, and chili powder in a bowl, then mix in the cooked quinoa.
- Preheat the oven to 350°F.
- Slice bell peppers in half vertically and fill each half with the quinoa filling.
- Place the stuffed peppers in a baking dish with water and bake for about 30 minutes until tender.
- Prepare the Vegan Ranch Dressing by mixing all ingredients until smooth.
- Top each pepper with avocado, vegan ranch dressing, and fresh cilantro before serving.
Nutrition Facts (estimated)
Servings
8 servings
Calories
281
Total fat
16g
Total carbohydrates
29g
Total protein
8g
Sodium
531mg
Cholesterol
0mg
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