Is there something extra festive than these cheery, plant-based bell peppers, full of a hearty, zesty filling of black beans, quinoa, corn, and tomatoes, and topped with avocado slices and creamy vegan ranch dressing? These feisty Southwestern Stuffed Peppers with Black Beans and Quinoa are a meal in a single—and certainly one of my favourite dinners for simple weeknights or weekend dinner events. You should utilize any sort of vegetable appropriate for stuffing for these southwestern stuffed peppers, too, similar to spherical summer season squash, acorn or butternut squashes, giant tomatoes, and small eggplants.
Watch me make this recipe on Instagram here.
Southwest Bell Peppers Filled with Black Beans and Quinoa
Complete Time: 1 hour 5 minutes
Yield: 8 servings 1x
Weight loss program: Vegan
Description
These plant-based, gluten-free stuffed peppers are full of the goodness of quinoa, black beans, corn, tomatoes, and spices. High them with a recent vegan ranch dressing earlier than serving.
Black Bean Quinoa Filling:
Peppers, Toppings:
- 4 giant bell peppers (purple, orange, yellow, inexperienced, or purple)
- 1 avocado, sliced into 8 slices
- 2 tablespoons + 2 teaspoons chopped cilantro
Vegan Ranch Dressing:
- ½ cup vegan mild mayonnaise (make your own vegan mayo here)
- 1/3 cup plant-based milk, plain, unsweetened (i.e., soy, oat, almond)
- 1 teaspoon white vinegar
- 1 clove garlic, minced
- 3 tablespoons assorted freshly chopped herbs (i.e., dill, basil, oregano, chives, parsley, cilantro, tarragon)
- ¼ teaspoon paprika
- Pinch salt (non-compulsory)
Directions
- Rinse quinoa and place in a small pot with broth, cowl, and simmer for about 12-Quarter-hour, till simply tender. Drain any leftover broth.
- Whereas quinoa is cooking, mix black beans, corn, inexperienced onions, tomato, jalapeno, garlic, ¼ cup chopped cilantro, salsa, and chili powder in a medium mixing bowl. Add cooked quinoa, and blend effectively.
- Preheat oven to 350 F.
- Put together bell peppers by slicing them in half vertically to create two shells per pepper (8 complete). Fill every pepper half with one-eighth of the filling (about 1/2 cup every).
- Place stuffed bell peppers in a 9 x 13 inch pan full of 1/2-inch water. Place uncovered within the oven and bake for about half-hour, till peppers are simply tender, however nonetheless agency.
- Whereas peppers are baking, make Vegan Ranch Dressing: Combine all Vegan Ranch substances in a small bowl till easy.
- Take away peppers from oven and high every stuffed pepper with 1 slice avocado, 2 tablespoons vegan ranch dressing, and 1 teaspoon of recent cilantro. Serve instantly.
Notes
*Learn to make selfmade vegan mayonnaise here.
- Prep Time: 20 minutes
- Cook dinner Time: 45 minutes
- Class: Entree
- Delicacies: American, Southwestern
Vitamin
- Serving Measurement: 1 serving
- Energy: 281
- Sugar: 4 g
- Sodium: 531 mg
- Fats: 16 g
- Saturated Fats: 2 g
- Carbohydrates: 29 g
- Fiber: 7 g
- Protein: 8 g
Key phrases: vegan stuffed peppers, stuffed bell pepper recipe, vegetarian stuffed bell peppers
For different wholesome, plant-based entrees, take a look at:
Penne with White Beans and Greens
Spaghetti Squash with Ratatouille
Easy Mediterranean Artichoke Chickpea Bake
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