These stuffed peppers are a complete meal packed into a colorful, edible bowl. Quinoa and black beans provide protein while corn adds sweetness and the spice blend ties everything together. They bake up beautifully and each pepper is its own perfectly portioned serving. Great for meal prep too.
Ingredients
- 6 large bell peppers, tops cut off and seeds removed
- 1 cup cooked tricolor quinoa
- 1½ cups cooked black beans (about ¾ cups dried, soaked and cooked)
- 1 cup corn kernels
- 1 can (14 oz) diced tomatoes
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp garlic granules
- 1 tsp Redmond Real Salt
- Fresh cilantro for garnish
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Preheat oven to 375°F.
- In a bowl, combine the cooked quinoa, black beans, corn, half the diced tomatoes, cumin, chili powder, smoked paprika, garlic granules, and salt. Mix well.
- Stand the peppers upright in a baking dish. Fill each with the quinoa mixture.
- Spoon the remaining diced tomatoes over the tops.
- Cover with foil and bake for 35 minutes. Remove foil and bake 10 more minutes.
- Garnish with fresh cilantro.
Notes
- Top with diced avocado and a squeeze of lime for a fresh, creamy finish.
- Add shredded cheese in the last 5 minutes of baking for a non-vegan version.
- These reheat perfectly and make excellent next-day lunches.
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