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Vegan Stuffed Peppers

The perfect amount of sweet & spicy


These stuffed peppers are Vegan, but if that's not your thing, it's as simple as adding some ground turkey to the mix!


Ingredients for Peppers:

  • 1/2 cup dry quinoa

  • 2 cups veggie broth

  • 1/4 red onion (minced)

  • 2 tsp chili powder

  • 1.5 tsp cumin

  • 4 cloves garlic (minced)

  • 4 bell peppers (red, orange, yellow or use a green pepper if you like spicy)

  • 1 (15 oz.) can of black beans (rinsed & drained)

  • salsa

  • 1/2 cup of fresh pineapple

  • 1/4 cup of fresh cilantro (more for garish)

  • Lime juice (1 lime)

  • 3 tbsp taco or carne asada sauce (more if you are saucy like me)

  • 1/2 tsp salt

  • 1 ripe avocado

  • Ground Turkey (if you do not want the vegetarian option)

  • Extra toppings: Sour Cream (regular or vegan), Cheese (regular or vegan), Salsa, hot sauce, jalepenos

Directions:

  • Preheat oven to 400ºF. Combine quinoa, vegetable broth, chili powder, cumin, and granulated garlic in a small saucepan. Bring mixture to boil, reduce heat, cover, and simmer until quinoa is fluffy, about 12 to 15 minutes. Remove from heat.

  • While the quinoa cooks, prepare the bell peppers. Arrange the bell peppers cut side up in a 13x9-inch baking dish with ~1/4 inch of water in the bottom. Cover with foil and bake at 400ºF for 15 to 20 minutes, until fork-tender.

  • If you are adding ground turkey to the mix, go ahead and cook it. I cook my husband's on low with taco seasoning and a little veggie broth to keep it from drying out!

  • To the bowl with quinoa, add black beans, salsa, pineapple, cilantro, lime juice, adobo sauce, and salt; mix well to combine. Taste the mixture and adjust seasonings as needed.

  • Divide the filling evenly into each bell pepper half. Replace foil and place back in the oven for 10-15 minutes. Garnish with avocado slices and extra lime juice, if desired. Add extra toppings of choice.



 

Original Recipe from Dishing Out Health

Comments


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Hi Cutie 

Hi friends! My name is Mignon (yes like the filet), and I'm a 30-year-old mom-to-be who just made the move from Chattanooga, TN to St. Petersburg, FL to be closer to the ocean...

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