Tasty Mexican inspired Quinoa Stuffed Peppers with black beans are filling and ultra nutritious for an easy dinner any night of the week – great for meal prep too!
Quinoa Stuffed Peppers (VEGAN + EASY)
Quinoa Stuffed Peppers
This recipe comes along easily and is ready to serve in about 45 minutes from start to finish.
These easy vegan stuffed peppers are:
- an easy vegan weeknight dinner
- loaded with mega flavor
- low-fat & oil free
- gluten gree
- great for meal prep
- & so delicious!
Ingredients
- 1 cup dried quinoa
- 1 3/4 cup water or vegetable broth
- 2 teaspoons chili powder
- 1 1/2 teaspoons cumin
- 1/2 teaspoon garlic powder
- good pinch pink salt
- 1 can (14 oz) corn, drained
- 1 can (14 oz) black beans, drained and rinsed
- 1 cup pico de gallo, plus more as needed
- 6 medium bell peppers, use your favorite color/s
- cilantro, to serve
- avocado, to serve
Amazing recipe and simple. Will surprise my husband today he loves quinoa. Thank you!
- Miami Food Network -
HOW TO STORE LEFTOVERS
- Refrigerator: Store leftover stuffed peppers in an airtight container for up to 4 – 5 days in the refrigerator. These peppers are great to make ahead for meal prep!
- Freezer: Stuffed peppers can be stored in the freezer, in a freezer safe container or wrapped, for up to 3 months. When ready to eat, bake them straight from frozen at 350 degrees until they are thawed and warmed through, about 20 – 30 minutes.
- Reheat: Warm in the oven at 350 degrees for 10 – 15 minutes, until warmed through. Alternatively, reheat thawed stuffed peppers in the microwave using 30 – 60 second intervals, until warmed through.
SERVING