Santa Fe Quinoa Stuffed Peppers | Vegan Dinner Ideas
Updated: Nov 21, 2019
Stuffed Peppers are the perfect meal for cold nights. This Mexi-vegan take on the classic dish is worth the prep time. Let's get started!
Ingredients: 1 Cup Quinoa
4 Large Bell Peppers
1 Medium Onion
1 Cup of Corn (fresh or frozen)
1 15oz Can Black Beans
1 Tbs Tomato Paste
2 Cups Vegetable Broth
3-4 Cloves pf Garlic
Dash of Cinnamon
Salt and Pepper
Optional Topping: Vegan Mexican Style Cheese
Preheat oven to 400 Degrees F. Option to cut your peppers in half, but I like to cut out the core to stuff the full pepper. Brush a little oil inside each pepper and sprinkle with salt and pepper. Roast peppers for 15 minutes, until slightly tender.
While peppers are roasting, cook your quinoa according to the package (2 cups of water per cup of quinoa). Cover and let simmer until cooked fully, about 15 minutes.
Heat olive oil in a Medium-Large sized skillet over medium heat. Add onion and saute until translucent, about 5 minutes. Add garlic, tomato paste, and spices. Cook for another 2 minutes.
Add vegetable broth to skillet and simmer for 1-2 minutes. Add cooked quinoa, corn, and black beans to skillet. Cook for another 5 minutes, stirring often. Stuffing is ready when liquid has cooked down.
Divide mixture evenly between peppers. Bake for 10 minutes, then add on your vegan cheese for the last 5 minutes of baking. If you are skipping the vegan cheese, bake stuffed peppers for 15 minutes.
Recommended toppings: Vegan Sour Cream, Avocado, Salsa.