Stuffed Bell Peppers with Quinoa, Black Beans, and Avocado Recipe
These stuffed bell peppers are loaded with fluffy quinoa, hearty black beans, creamy avocado, and fresh herbs. They're spicy, filling, and completely plant-based.
Ingredients
- 4 large bell peppers any color, darling
- 1 cup cooked quinoa
- 1 cup black beans drained and rinsed
- 1 ripe avocado diced
- 1/2 cup corn frozen or fresh
- 1/4 cup red onion chopped
- 1/2 cup cherry tomatoes halved
- 1 tbsp olive oil
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- Juice of 1 lime
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat oven to 375°F because cold peppers are sad peppers.
- Cut peppers in half lengthwise and scoop out the seeds—pepper surgery complete.
- Drizzle oil on peppers and roast them cut-side up for 10 minutes.
- Mix quinoa, beans, avocado, corn, onion, and tomato in a bowl like you're tossing edible confetti.
- Add cumin, paprika, lime juice, and season with salt and pepper. Toss it like you mean it.
- Spoon the mixture into the roasted pepper halves. Pile it high, you’re not here to play.
- Bake stuffed peppers for 15 minutes. Let everything get bubbly and cozy.
- Top with cilantro, take a photo, and serve with pride (and maybe a margarita).
Notes
Nutritional values (per serving)
- Calories: 280
- Total Fat: 11g
- Saturated Fat: 1.5g
- Carbohydrates: 36g
- Fiber: 9g
- Protein: 9g
Vitamins and minerals (per serving)
- Vitamin C: 160%
- Folate: 35%
- Iron: 18%
- Vitamin A: 40%
- Magnesium: 15%
Additional notes/tips to enhance the flavor
- Add a pinch of chili flakes if you're feeling bold.
- Use fire-roasted corn for an extra smoky vibe.
- Swap lime for lemon if your citrus is having a diva moment.
- A dollop of vegan sour cream makes it creamy and dreamy.
- Eat with chips on the side, because you’re classy and practical.