Vegetarian Quinoa Stuffed Peppers
These Vegetarian Stuffed Peppers are hearty, filling, healthy, and delicious! Made with seasoned quinoa, black beans and a bright avocado cream, these Easy Quinoa Stuffed Peppers have been given a Tex-Mex spin that is irresistible!
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
- 1 ripe avocado pitted and skin removed
- 1 large lime juice and zest
- 1/4 cup water or more vegetable broth
- 1/2 bunch fresh cilantro stems removed
- 1 teaspoon salt
Preheat oven to 375 degrees.
In a large saucepan, bring 1 1/2 cups stock, quinoa, tomatoes and taco seasoning to a boil. Reduce heat to simmer and simmer covered for 15 to 20 minutes. Add in black beans and mix well.
Place hollowed out peppers into casserole pan and stuff peppers generously with filling (about 1/2 cup per pepper).
Pour remaining stock around peppers. Cover with foil.
Bake for 30 minutes or until peppers are softened.
In the meantime, make the Avocado cream by blending the avocado, lime juice, zest of lime cilantro, and water together until smooth.
Serve peppers with Avocado sauce.
- If you are not vegan, these Vegetarian Stuffed Peppers are delicious topped with Colby Jack cheese before baking.
Calories: 130kcal | Carbohydrates: 18g | Protein: 4g | Fat: 5g | Sodium: 862mg | Potassium: 379mg | Fiber: 6g | Sugar: 4g | Vitamin A: 795IU | Vitamin C: 56.1mg | Calcium: 45mg | Iron: 1.5mg