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Vegan Stuffed Peppers

Plant-based/vegan, gluten free, with a Mexican twist, and a whole lot of nutrition and taste

Course Main Course
Cuisine Mexican
Author Allegra Gast, RDN, IBCLC

Ingredients

  • 1 cup quinoa
  • 4 colorful peppers
  • 2 minced garlic cloves
  • 1/2 onion
  • 1 medium sweet potato
  • 1 can black beans
  • 1 can diced tomatoes
  • 1 can corn
  • 1 tbsp chili powder
  • 1 tbsp brewers yeast (optional)
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1 tsp thyme
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp pepper
  • 1 cup salsa
  • 1/2 avocado (optional topping)

Instructions

  1. Add 1 cup quinoa to 2 cups water to a saucepan and bring to a boil over high heat. Reduce the heat and cover once the water is boiling. Simmer for about 20 minutes until all the liquid is absorbed and the quinoa is fluffy

  2. Preheat oven to 375 degrees Fahrenheit

  3. Wash peppers then cut the tops of the peppers off to use as part of the 'stuffing'. Cut the peppers into halves.

  4. Dice or chop in small pieces the pepper tops, onions, garlic, and sweet potato

  5. Saute on a stovetop over medium heat the olive oil with garlic, onions, and diced peppers until soft. Add the diced sweet potato, can of corn, can of tomatoes, and black beans and simmer on low to medium heat. Add all the spices and mix. Let simmer for about 10-15 minutes until the sweet potatoes are soft

  6. Once the quinoa is finished, combine the quinoa with your stuffing and stir. Adjust seasoning as needed

  7. Place 1/2 cup salsa in your baking dish. Place halved peppers and scoop a generous amount of the stuffing into your peppers. Cover the dish with foil and bake for 40 minutes

  8. Remove the foil and increase the over to 400 degrees F and bake for another 15 minutes or until the peppers are soft.

  9. Serve with salsa and avocados or a topping of your choice.