Quinoa and Black Bean Stuffed Bell Peppers

Here's a dairy-free, high-protein vegetarian meal for two that can be prepared in under 30 minutes. You can easily replace the black beans with your favorite meat or add it on top!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the Bell Peppers:

Step 2

Preheat your oven to 375°F (190°C).

Step 3

Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.

Step 4

Cook the Quinoa:

Step 5

In a saucepan, combine the rinsed quinoa and vegetable broth or water. Bring to a boil, then reduce the heat to a simmer. Cover and cook for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Remove from heat and fluff with a fork.

Step 6

Prepare the Filling:

Step 7

In a large bowl, combine the cooked quinoa, black beans, corn kernels, diced tomatoes, ground cumin, chili powder, salt, and black pepper. Mix well.

Step 8

Stuff the Bell Peppers:

Step 9

Carefully stuff each bell pepper with the quinoa and black bean mixture, pressing down lightly to pack the filling.

Step 10

If desired, top each stuffed bell pepper with dairy-free cheese shreds.

Step 11

Bake:

Step 12

Place the stuffed bell peppers in an oven-safe dish.

Step 13

Bake in the preheated oven for about 20 minutes or until the peppers are tender.

Step 14

Serve:

Step 15

Remove from the oven and let them cool slightly.

Step 16

Garnish with fresh cilantro or parsley if desired.

Step 17

Serve your dairy-free Quinoa and Black Bean Stuffed Bell Peppers as a delicious and protein-rich meal for two.