Vegetarian Mexican Stuffed Pepper recipe
This Vegetarian Mexican Stuffed Pepper recipe is filled with savory taco spice mix seasoned quinoa, black beans, and tomatoes. Top these healthy Vegetarian Stuffed Peppers with cheese (or not and leave vegan!) and all of your favorite taco toppings like guacamole and salsa. They also reheat well and make a great freezer meal!
2 bell peppers 1 teaspoon olive oil ½ small onion, chopped 1 teaspoon minced garlic 1 15 ounce can black beans , rinsed and drained 1 14.5 ounce can fire roasted tomatoes, drained 1 cup cooked quinoa 1 teaspoon mexican or taco spice blend 1 tablespoon shredded mexican cheese , leave off if vegan! salt and pepper optional toppings: guacamole, diced tomato, Pico de Gallo, cilantro, green onions or plain Greek yogurt/sour cream. cooking spray
Preheat the oven to 350 degrees. Cut the bell peppers in half and scoop out the seeds and white part. Spray a deep baking dish with cooking spray. In a non-stick pan over medium heat sauté the onion in the olive oil until it starts to turn tender. Season with salt and pepper. Add the garlic and stir for 30 seconds until fragrant. Add the black beans and tomatoes to the pan. Season with salt and pepper plus the mexican/ taco seasoning. Sauté for 2-3 minutes. Add the cooked quinoa to the mixture and sauté until it is warm. Salt and pepper again if necessary. Stuff the black bean and quinoa mixture into the bell pepper cups. Top with the mexican cheese. Cover the peppers with foil and bake for 35 minutes. Remove the foil and finish baking for 10 more minutes. Serve with any of your favorite taco toppings!
Use my recipe for the Best Homemade Taco Seasoning.
Store any leftovers in an airtight container in the fridge for 3-5 days.
Calories: 199 kcal Carbohydrates: 33 g Protein: 10 g Fat: 3 g Saturated Fat: 1 g Cholesterol: 4 mg Sodium: 440 mg Potassium: 553 mg Fiber: 10 g Sugar: 4 g Vitamin A: 1887 IU Vitamin C: 80 mg Calcium: 77 mg Iron: 3 mg