Go Back
Print
Quinoa, Sweet Potato and Black Bean Stuffed Peppers
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 
These stuffed peppers are stuffed with protein packed quinoa and a delicious blend of veggies, and then seasoned just right with cumin, lime juice and cilantro.
Course: Main Course
Servings: 4 servings
Ingredients
  • 1 cup tricolor quinoa
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • 1 small onion , chopped
  • 2 jalapeño peppers , seeded and chopped
  • 2 cloves garlic , minced
  • 1 large sweet potato (about 12 oz.) cut into 1/2-inch pieces
  • 2 teaspoons ground cumin
  • 1 cup black beans
  • 1 cup corn
  • 1 1/2 cups shredded vegan cheese or queso fresco
  • 2 tablespoons chopped fresh cilantro plus additional for garnish
  • 1 tablespoon lime juice
  • 4 medium red bell peppers halved lengthwise and seeded
Instructions
  1. Preheat oven to 375°F.
  2. Combine quinoa, salt and 2 cups water in medium saucepan and bring to a boil. Reduce heat and simmer, covered, 15 minutes or until quinoa is tender.
  3. Meanwhile, heat oil over medium heat and cook onion, stirring occasionally, until softened, about 5 minutes. Stir in jalapeno peppers and garlic and cook 1 minute. Add sweet potatoes and cumin and cook, stirring occasionally, until tender-crisp, about 6 minutes.
  4. Stir in beans, corn, cheese, cilantro and lime juice.
  5. Arrange pepper halves in 3-quart baking dish. Evenly fill peppers with quinoa mixture. Cover tightly with aluminum foil and bake 25 minutes or until hot and peppers are tender.
  6. To serve, sprinkle peppers with cilantro.