Stuffed Bell Peppers

Adapted from @vegan_prospect.

Ingredients

  • 4 large bell peppers
  • 1 cup cooked quinoa or rice
  • 1 can drained and rinsed black beans or chickpeas
  • 1 can (or 1 cup fresh) diced tomatoes
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup spinach or kale, chopped
  • 1 tbsp olive oil
  • 2 tbsp nutritional yeast
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • salt and pepper to taste

Instructions

Preheat the oven to 375°F. Slice the tops off the bell peppers and remove the seeds and membranes. Lightly brush the peppers with olive oil and place them in a baking dish.

In a skillet, heat olive oil over medium heat. Add onion and garlic, sautéing until soft and fragrant.

Add diced tomatoes, beans, greens, and spices. Cook for 3-5 minutes, stirring occasionally.

Stir in the cooked quinoa or rice. Add nutritional yeast, mix well, and adjust seasoning if needed.

Spoon the filling mixture into each bell pepper, pressing down lightly to pack it.

Cover the dish with foil and bake for 25-30 minutes, or until the peppers are tender.

Types of Stuff