EASY QUINOA STUFFED PEPPERS (VEGAN)

 A nutritious, protein-rich meatless main dish is easy quinoa stuffed peppers with mango and black beans. These vegan stuffed peppers are ideal for weeknight meals or meal prepping.

REASON FOR WHY I LOVE THESE QUINOA STUFFED PEPPERS

Black beans, mango, quinoa, and all the other delicious Tex-Mex flavors. These stuffed peppers with vegan filling have it all. They are also quite easy to prepare, suitable for making ahead, and ideal for meal prep lunches. Enjoy on a regular basis for meals that are high in protein and fiber and will keep you satisfied for HOURS.

These stuffed peppers are just as filling as their counterparts that are packed with meat. They’re one of the most satisfying vegetarian recipes thanks to the quinoa, black beans, and vibrant spices. Additionally, they rely mainly on pantry essentials like canned beans, jarred salsa, and dry cereals.
They’ll become a weekday regular if you add your favorite salsa, yogurt, and avocado on top.

RECIPE INGREDIENTS AND SUBSTITUTIONS

• Bell peppers are a vibrant, nutrient-dense vegetable that make the ideal stuffing container. You can use any color you desire, but for this dish, I enjoy the sweetness of red, orange, or yellow. (It delightfully enhances the zingy spice!) .
• Quinoa is one of the few plant-based sources of full protein and is a gluten-free pseudoseed. These vegan stuffed peppers are quite full because of the addition of this thick texture to the filling. For this dish, you are welcome to use red, white, or tri colored quinoa.
• Beans, black One little can of black beans provides a one-two punch of fiber and protein. However, pinto beans also work nicely in this situation if you don’t have any on hand!
• Salsa: For this dish, you can use either fresh, homemade salsa or salsa in a jar from the store. Frontera is one of my favorite companies and they have a fantastic roasted tomato variant.
• Mango: Ripe mango gives these vegetarian stuffed peppers the ideal amount of sweetness. Although it’s okay to omit it if you can’t locate it out of season.
• Spices: I use a zesty blend of chili powder, cumin, and garlic powder to add more flavor to every spoonful. To the mixture, you can also add cayenne, onion powder, and/or smoked paprika.
• See some delectable choices for toppings below.

STEP-BY-STEP INSTRUCTIONS

STEP 1: COOK THE QUINOA

In a small saucepan, mix the quinoa, vegetable broth, and seasonings. Mixture should be brought to a boil, then simmered, covered, for 12 to 15 minutes, or until the quinoa is frothy. Put the quinoa in a big bowl.

STEP 2: BAKE THE BELL PEPPERS

Prepare the bell peppers while the quinoa cooks. Put the bell peppers in a 13×9″ baking dish with some water in the bottom, sliced side up. Fork-tender after 15 to 20 minutes of baking at 400°F.

STEP 3: PREPARE FILLING

Black beans, mango, salsa, adobo sauce, lime juice, cilantro, and salt are added to the bowl of quinoa and combined well. Taste the mixture and make any necessary seasoning changes.

STEP 4: STUFF BELL PEPPERS

Fill each bell pepper half evenly with the filling. For a further 15 to 20 minutes, cover the pan with foil and re-bake it in the oven. Finally, add your preferred toppings and dig in.

TOP YOUR VEGAN STUFFED PEPPERS

On their own, these vegetarian stuffed peppers are tasty and filling enough. However, here are some of my favorite toppings if you want to dress them up even more:

• Cheese: If you’re not making them vegan, sprinkle your preferred shredded cheese on top of the peppers, such as mozzarella, pepper jack, or Monterey jack. Sprinkle some cashew cheese or nutritional yeast on top if you’re making them vegan. Just saying, but they’re also incrediblywonderful with a sprinkling of Vegan Queso!
• Avocado: This recipe at the very least calls for some chilled, creamy avocado slices. Alternately, top with a big dollop of store-bought or homemade guacamole.
• Greek yogurt, sour cream, or yogurt made with coconut milk. Yogurt or sour cream are also excellent options for a dollop of creaminess.

MEAL PREP AND STORAGE TIPS

• Making Ahead The filling can be made up to three days ahead of time and kept in the refrigerator in an airtight container. Add it to the peppers when you are ready to cook, then bake as instructed.
• to keep. For up to four days, keep leftover stuffed peppers in the refrigerator in an airtight container.
• to rewarm. Warm up gently in a 350°F oven or the microwave. To ensure consistent heating in the microwave, cut the peppers in half before reheating.
• To frost. Remaining peppers can be frozen for up to three months in an airtight freezer-safe storage container. Before reheating, let defrost overnight in the refrigerator.