Quinoa & Black Bean Stuffed Peppers

If you're thinking about a meatless meal, give these no-fuss quinoa & black bean stuffed peppers a try. They come together with just a few ingredients and put a tasty spin on a low-fat dinner! 

Prep Time: 15 mins Total Time: 55 mins   Serves: 2

Calories: 393 kcal   Fats: 8g   Carbs: 59g   Protein: 18g   

Perfect For: Dinner

 

Here’s what you’ll need:

  • 1-1/2 cups water
  • 1 cup quinoa, rinsed
  • 4 large green peppers
  • 1 jar (450g) chunky salsa, divided
  • 1 can (420g) black beans, rinsed and drained
  • 1/2 cup dairy-free ricotta cheese
  • 1/2 cup shredded plant-based cheese, divided

Let’s get cooking:

1. Preheat oven to 400°. In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, until water is absorbed, 10-12 minutes.

2. Meanwhile, cut and discard tops from peppers; remove seeds. Place in a greased 8-in. square baking dish, cut side down. Microwave, uncovered, on high until crisp-tender, 3-4 minutes. Turn peppers cut side up.

3. Reserve 1/3 cup salsa; add remaining salsa to quinoa. Stir in beans, dairy-free ricotta cheese and 1/4 cup shredded cheese. Spoon mixture into peppers; sprinkle with remaining cheese. Bake, uncovered, until filling is heated through, 10-15 minutes. Top with reserved salsa.


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