Vegetarian Stuffed Peppers (Meatless Monday Series)
Looking for an easy to make and satisfying meatless and gluten-free meal? Try these mouthwatering quinoa and black bean stuffed bell peppers! They feature fresh veggies, lots of flavor, and are topped with melted Spanish Manchego cheese.
Vegetarian Quinoa Stuffed Peppers
yield: 6 SERVINGS
prep time: 15 MINUTES
cook time: 10 MINUTES
total time: 25 MINUTES
This is an easy low carb recipe will lots of flavor and fits the vegetarian lifestyle. Great crowd pleasing recipe too!
Ingredients
- 6 bell peppers
- 3 cups quinoa, cooked
- 1/2 cup summer squash, chopped
- 1/2 cup zucchini, chopped
- 1/2 cup onion chopped
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 can black beans, drained
- handful of cilantro, chopped
- 2 teaspoons cumin
- salt & pepper to taste
- 1/2 cup shredded Manchego cheese
- extra cilantro for garnish, if desired
Directions
1
Preheat the oven at 375 degrees.
2
Cut the tops off bell peppers and trim the insides. Place on an oven proof pan and drizzle peppers with a little olive oil and salt and pepper.
3
Roast for 20-30 minutes at 375 degrees until skin is tender. While peppers are roasting, rinse and cook your quinoa on the stove using one cup dried quinoa to two cups water.
4
Heat a skillet with olive oil and cook chopped onion, zucchini, squash, and garlic until tender – about 10 minutes. Add cooked quinoa, black beans, and cilantro to vegetable mixture. Season with cumin and salt & pepper to taste.
5
Spoon mixture into peppers and divide shredded cheese on the top. Place back in oven for another 5-10 minutes to melt cheese.
6
Top with additional cilantro if desired. If you have additional quinoa mixture, serve it on the side.
Some of our Favorite Meatless Recipes!
Lina ([email protected]) is an amazing content creator at Hip2Save! She loves cooking, thrift store shopping, and DIY projects.
