Vegan Quinoa Stuffed Bell Peppers

Vegan quinoa stuffed bell peppers with black beans are a filling and nutritious option for an easy weeknight dinner.

I have one more guest stopping by today sharing a quick and delicious plant-based recipe that’s chock full of bold colors and flavors, which is exactly the kind of simple and elegant recipe you’ll find over at Ella’s beautiful blog Pure Ella.

Hello everyone! I am so happy to be here at Gourmande in the Kitchen! Sylvie’s blog has been a huge source of inspiration for me for a long time and I am thrilled to be here as a guest. Thank you so much Sylvie for having me!!

Healthy meals with pure natural ingredients are my kind of food. I love dishes that are simple and delicious but are also nurturing to the body and soul. These Vegan quinoa stuffed bell peppers are made with good-for-you ingredients like quinoa, kale, beans and beautiful vibrant bell peppers ~ all healthy ingredients combined to make a great meal.

My approach to food is that it should be healing to the body but not sacrifice on taste. After all, I have reversed a rare illness with food by simply learning to listen to my body. Eventually I arrived at a ‘pure diet' that’s mainly gluten-free and plant-based. Realizing that I can still create delicious exciting meals was something I learned overtime when I finally stopped feeling like I’m giving something up. Now, food is not only my medicine, but it’s also an exciting part of mealtime that I look forward to the most.

I love cooking from scratch and eating well - but I also prefer to cut corners whenever I can. This quinoa black bean stuffing is a delicious one pot dish that can be served on its own instead of rice or potatoes. And it gets done at the same time the peppers finish roasting in the oven. A really quick dinner that looks and tastes great! And it’s filled with healthy whole food ingredients as well as protein and plant-power goodness!

When a meal looks vibrant and pretty it tastes so much better too. I hope you agree and will enjoy these Vegan quinoa stuffed bell peppers very soon!

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Yield: 4-8 Servings

Vegan Quinoa Black Bean Stuffed Bell Peppers

Prep Time: 15 minutes

Inactive Time: 15 minutes

Total Time: 30 minutes

Vegan quinoa stuffed bell peppers with black beans are a filling and nutritious option for an easy weeknight dinner.

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Ingredients

• 4 multi coloured bell peppers
• 1 cup quinoa
• 1 medium onion
• 1 can black beans, rinsed and drained
• ½ cup sundried tomatoes, chopped
• 2 handfuls of baby spinach
• ½ teaspoon cayenne pepper
• sea salt and fresh ground black pepper to taste
• ½ lemon, juiced
• ½ cup fresh parsley, chopped + extra for serving
• olive oil for cooking
• arugula for serving

Instructions

1. Heat oven to 350 F and line a baking sheet with parchment paper.
2. Wash and pat dry the bell peppers. Cut in half lengthwise and the remove seeds. Drizzle over with olive oil and rub all over and place on a baking sheet. Bake at 350F for about 20 minutes until softened.
3. Meanwhile, in a medium pot, drizzle in oil and add in onion. Stir and sauté until golden on medium heat. Add in about 3 cups of water and 1 cup of quinoa plus 1 teaspoon of sea salt. Cook for about 10 minutes covered on lower heat, stirring occasionally. After 15 minutes, turn off heat and fluff with a fork, mix in spinach and let stand covered about 5 minutes.
4. Once removed from heat, add in black beans, sundried tomatoes, cayenne pepper and lemon juice. Taste and season with sea salt and pepper to your liking. Stir in ½ of the parsley.
5. Remove bell peppers from the oven. Lay a bed of arugula on a large plate and place the peppers on top. Scoop the quinoa into the bell peppers and top with extra parsley and freshly ground black pepper. Enjoy.

Notes

Gluten-Free, Vegan

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 127Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 297mgCarbohydrates: 22gFiber: 6gSugar: 4gProtein: 6g

Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.

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Ella Leché is an writer and photographer at at www.PureElla.com. She lives in the Greater Toronto Area in Canada with her husband and 2 daughters. Her first cookbook Cut the Sugar will be released in January 2016.  You can also find her on Facebook, Instagram, Twitter and Pinterest.

Sylvie

Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.