These vegetarian stuffed peppers are so hearty and satisfying – you won’t even miss the meat.
Peppers are so fun to stuff – you can stuff them with just about anything from ground meat and rice, cheese, beans, vegetables or any combination above. My mother always made stuffed peppers with ground beef, rice and tomato sauce, but my favorite is this vegetarian version. It has a Tex-Mex flavor and the quinoa and beans add a meaty texture.
This recipe is also a great way to enjoy all of that fresh summer produce that’s still around, and don’t forget to make extra for leftovers.
I like to serve these with a simple side salad of field greens and slices of avocado but homemade guacamole is a nice addition too!
- 4 bell peppers
- 2 cups cooked quinoa
- 1 tablespoon olive oil
- 1 small onion diced
- 1 clove garlic chopped
- 1½ cups diced tomatoes
- 2 cups black beans (canned or cooked)
- 1 tablespoon chili powder
- 1½ teaspoons cumin
- 1 tablespoon fresh chopped cilantro
- 2 teaspoons fresh chopped oregano
- 2 tablespoons fresh lime juice
- ¼ cup crumbled queso fresco or shredded pepper jack cheese
- Cut the stems off of the peppers and slice the peppers in half vertically. Remove the membrane and set peppers aside
- Add the oil to a saute pan and ad the garlic and onions - cook until they begin to soften
- Add the quinoa, tomatoes, beans, cumin and chili powder - mix well
- Next, stir in the lime juice and fresh herbs mix until all ingredients are combined
- scoop the mixture into each pepper half top with cheese and bake at 350 for 20 minutes until heated through
Vegan - omit the cheese
Meat - add ¼ to ½ pound organic/sustainable ground meat of choice and reduce quinoa to 1 cup
These vegetarian stuffed peppers are so hearty and satisfying – you won’t even miss the meat. Click To Tweet
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