Mexican Stuffed Peppers
With only a few simple ingredients these stuffed peppers are a great way to meal prep for lunches or to use up leftovers from your fridge! The recipe is versatile in terms of the grains, beans, and sauce/spices you choose to use. For example, if you don't have quinoa use brown rice or buckwheat, instead of black beans choose chickpeas or kidney beans etc.
Serves: 4
Total Time: 35 mins
Toppings:
Vegan Cheddar Cheese Shreds
Make my Vegan Mac n' Cheese sauce #NACHOSTYLE
Fresh Cilantro
Bed of Baby Spinach / Lettuce
Avo / Guacamole
Bithchin’ Cilantro Sauce
Ingredients:
4 Bell Peppers
1/2 cup uncooked Quinoa
2 Cans of Black Beans
1/2 cup Salsa
3 tbsp Nutritional Yeast
Salt & Pepper
Optional add to taste: garlic, cumin, cayenne
Optional more veg: chopped spinach, kale, corn, carrots
Directions
Preheat the oven to 350 F.
Start by making the quinoa. Combine 1/2 cup of water OR vegetable stock with 1/2 cup of quinoa. If your peppers are really large consider cooking a full cup of quinoa, it’s also great to have as leftovers! #MEALPREP Let it simmer for about 10-15 mins, stirring occasionally.
Wash the bell peppers and de-core them, taking out all the seeds. Let them dry.
Drain and rinse the cans of beans. Pour them into a large bowl, add the salsa, nutritional yeast, and spices.
If the quinoa needs draining make sure to pour out excess water. Add the cooked quinoa to the beans and stir evenly. Taste the mixture to adjust seasonings.
Place the de-cored peppers in a glass baking dish. Fill each one using a fork to smash the mixture into all the corners and crevices.
Bake for 15- 20 minutes (longer if bigger peppers). Feel free to add vegan cheddar shreds to the tops halfway through baking!
Serve hot over a bed of spinach, top with guacamole or my homemade vegan cheese sauce, and fresh cilantro! They keep well in the fridge for 5 days.