Black Bean, Mushroom & Quinoa Stuffed Bell Peppers

Total Time
30mins
Prep
10 mins
Cook
20 mins

This was DELICIOUS!!! From Vegan with a Vengeance. Maple syrup adds the perfect touch

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Ingredients

Nutrition

Directions

  1. In a saucepan over medium heat, sauté the onions in olive oil for 3 to 5 minutes, until onions are translucent.
  2. Add garlic and mushrooms; sauté about 5 minutes, until the mushrooms have released their moisture.
  3. Stir in the chili powder and salt.
  4. Add the quinoa and 1 cup of the tomato sauce (reserve the rest) and the water; lower the heat and cover, and simmer for about 20 minutes, stirring once.
  5. Meanwhile, preheat the oven to 350º F.
  6. To prepare the peppers, boil a pot of water. Cut the tops off the pepper and remove the seeds and ribs.
  7. Boil the peppers for 5 minutes, and then drain them.
  8. When quinoa is finished simmering, combine the beans and maple syrup with the cooked quinoa mixture.
  9. Stuff each pepper with the filling, and stand them upright in a baking dish. Pour the remaining tomato sauce over the peppers, and bake for 15 minutes.
  10. Remove from oven; garnish with cilantro, and serve.
Most Helpful

3 5

These just seemed to be lacking something to me. I was expecting a lot more flavor. I wasn't particularly fond of the mushrooms with chili power I guess. Not a bad recipe, just not for me.

4 5

Very, very good. Ours came out a little "saucy" but I suspect it was because our quinoa didn't puff up as much as normal. I think this would be great with some setan diced in for a little bit of a meaty texture. I'd also wayyy up the spicy count next time- some cumin or red pepper flakes.

4 5

Very good! I used canned diced tomatoes instead of tomato sauce and my husband and I really liked it. Think I might add some grated cheese next time. Thanks very much!