Quinoa Black Bean Pepper Boats (Print Version)
Stuffed seasonal peppers with quinoa, black beans, corn, and salsa for a nourishing, plant-based main.
# What You'll Need:
→ Main Ingredients
01 - 4 large fresh bell peppers, any color
02 - 1 cup cooked quinoa
03 - 1 cup cooked black beans, drained and rinsed
04 - 3/4 cup sweet corn kernels, drained if using canned
05 - 1 cup prepared tomato salsa
# Steps to Follow:
01 - Set oven to 375°F (190°C) and allow to preheat thoroughly.
02 - Slice each bell pepper in half lengthwise and remove seeds and membranes.
03 - In a large mixing bowl, combine cooked quinoa, black beans, sweet corn, and half of the salsa. Stir until evenly blended.
04 - Evenly divide the quinoa mixture among the pepper halves, gently pressing to fill completely.
05 - Arrange stuffed peppers in a baking dish, pour the remaining salsa over the top, and cover dish tightly with aluminum foil. Bake for 30 minutes.
06 - Remove foil and bake an additional 10 minutes for a lightly roasted finish. Let cool slightly before serving.
# Additional Tips::
01 -
- Uses everyday pantry and fresh produce ingredients you likely have around
- Perfect option for meal prep or make-ahead lunches
- Completely vegan and naturally gluten free
- Packed with fiber and protein for a satisfying meal
- Easily customizable based on what is in season
02 -
- Great source of plant based protein and meal fiber
- Peppers reheat beautifully for leftovers or next day lunches
- Recipe is totally dairy free and can be made nut free
03 -
- Always rinse canned beans until the water runs clear
- Rub the inside of peppers with oil before stuffing for the best caramelized flavor
- Let the filling cool a bit before stuffing to avoid over steaming the pepper shells