Quinoa & Blackbean Stuffed Peppers is one of our favourite vegetarian recipes. This dish is easy to make as well as delicious. It is loaded with a plant-based protein and fiber, which helps to balance your blood sugar so you will feel full longer.
Quinoa is a pseudo grain and a complete protein. It is considered a whole grain containing all the essential amino acids. These amino acids are used as building blocks for the development of our hair, skin, nails, muscles, immune system and other essential bodily functions. Quinoa is a great source of fiber and minerals making it a very nutrient dense food.
Black beans and garlic are prebiotic foods that help feed the good gut bacteria in our colon. Pair these with a probiotic food, such as sauerkraut, tempeh, or yogurt, to help support the immune function and maintain a healthy gut flora. Try these Quinoa & Black Been Stuffed Peppers with a dollop of plain Greek yogurt. Spice it up with a dab of sriracha hot sauce on top if you so choose.
This is a great recipe for meal prepping too. Make a big batch and store the stuffed peppers in the freezer for later use.
Ingredients:
- 4 large bell peppers
- 2 cups cooked quinoa
- 1 can organic black beans
- 1 jar tomato sauce
- 2 cloves chopped garlic
- 2 tsp dried oregano
- salt & pepper to taste
Instructions:
- Wash 4 bell peppers. Cut in half, remove the seeds and place them on a lined baking sheet.
- Combine the remaining ingredients.
- Stuff the peppers with filling, sprinkle tops with cheese if desired.
- Bake peppers in a 350F preheated oven for 35-45 minutes, let cool and enjoy!
1 hour prep time. Serves 4
