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Recipe of the Week!

Mexican Quinoa Stuffed Peppers

Vegan, gluten-free

Serves 4+


4 large bell peppers

3/4 cup dry quinoa

15 oz. can black beans

1 cup corn

2 green onions

2/3 cup salsa

2 Tbsp. nutritional yeast

1 1/2 tsp. cumin

1 tsp. smoked paprika

1 tsp. chili powder

Optional additions: chipotle, tomatoes, cilantro, green chiles, garlic powder, hemp hearts

Toppings of choice: guacamole, salsa, hot sauce, etc.

Directions Cook quinoa according to package directions with 1 1/2 cups water/broth.

Meanwhile, halve bell peppers and remove stems, seeds and ribs.

Rinse and drain black beans, thaw corn, and slice green onions.

In a large mixing bowl, add cooked quinoa and all other ingredients except bell peppers.

Stir to combine, and adjust taste if necessary (salt, more seasonings, nutritional yeast).

Preheat oven to 350 degrees.

In a lightly sprayed 9x13" baking dish, place pepper halves, and generously stuff them with the quinoa filling. Lightly press down to compact and fill all the crevices.

Cover with tin foil and bake for 35-40 minutes. Remove foil, and bake 10 minutes more.

Serve with any desired toppings.

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