Description
Delightful stuffed bell peppers that capture the spirit of Halloween with a savory quinoa and black bean filling.
Ingredients
Scale
- 3 Bell Peppers (Orange, Yellow, or Green)
- 1 cup Quinoa
- 1 can Black Beans, drained
- 1 cup Corn (fresh, frozen, or canned)
- 1 Onion, diced
- 2 cloves Garlic, minced
- 1/4 cup Fresh Cilantro, chopped
- 1 tsp Cumin
- 1 tsp Paprika
- Salt, to taste
- Pepper, to taste
- 1 Lime, juiced
- Vegetable broth for baking
- Olive oil for sautéing
Instructions
- Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds.
- In a medium saucepan, cook quinoa according to package instructions, substituting vegetable broth for water.
- Heat olive oil in a skillet over medium heat, add diced onion and minced garlic, and sauté for about 5 minutes.
- Add drained black beans, corn, chopped cilantro, and cooked quinoa to the skillet. Season with cumin, paprika, salt, pepper, and squeeze lime juice over the mixture.
- Spoon the filling into each bell pepper and place them upright in a baking dish with a splash of vegetable broth at the bottom.
- Cover with foil and bake for 25–30 minutes, uncovering for the last 10 minutes to caramelize the tops.
- Serve hot garnished with extra cilantro or avocado.
Notes
Customize with additional ingredients such as spicy jalapeños or creamy avocado for a personalized touch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 pepper
- Calories: 350
- Sugar: 6g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Vegan, Halloween Recipe, Stuffed Peppers, Plant-based meal