Created by: Laura Franklin, Food Fun Family
Game night get-togethers seem to be synonymous with meat, but since more and more of my friends and family are looking for vegetarian options, I’ve been trying to find meatless dishes that vegetarian and meat-loving friends alike will enjoy.
As I’ve searched for more meatless dinners and side dishes, I’ve realized that I can enjoy cheaper and healthier options without skimping on taste. These black bean quinoa-stuffed peppers are so hearty and full of flavor that no one will miss the meat!
- 1 cup dry quinoa, rinsed thoroughly
- 2 cups vegetable broth or water
- 6 bell peppers (I like to use a variety of colors)
- 1 can (14.5 oz.) fire roasted tomatoes, drained
- 1 can (15.25 oz.) corn, drained
- 1 can (15 oz.) black beans, drained
- 2 tsp. cumin
- 2 tsp. chili powder
- 1 cup shredded Mexican-style cheese (omit to make this dish vegan)
- Salt and pepper, to taste
- Optional toppings: fresh cilantro, diced avocado, cheese, sour cream, or salsa
- Add rinsed quinoa and vegetable broth to a medium saucepan and bring to a boil over medium-high heat. Reduce heat, cover and simmer for about 20 minutes, until liquid is absorbed and quinoa is fluffy.
- Meanwhile, preheat oven to 375°F and lightly grease a rimmed baking sheet or baking dish that will fit 6 bell peppers.
- Cut the tops off of each bell pepper and remove seeds. Place peppers on the prepared baking dish.
- In a large mixing bowl, stir together cooked quinoa, canned beans, vegetables and spices. Stir ¾ cup cheese into the quinoa mixture, but reserve about ¼ cup for the top of the peppers.
- Spoon quinoa filling into the peppers and loosely cover with foil. Bake at 375°F for 30 minutes and remove foil. Top with reserved cheese and bake for an additional 10-15 minutes, until cheese is melted and peppers are soft and slightly browned.
- To serve, spoon on desired toppings or eat as-is. Leftovers can be stored in the refrigerator, covered, for 2-3 days.