- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 452.6
- Total Fat: 11.0 g
- Cholesterol: 0.0 mg
- Sodium: 1,167.9 mg
- Total Carbs: 75.6 g
- Dietary Fiber: 18.5 g
- Protein: 18.5 g
Vegan Stuffed Peppers with Black Beans, Mushrooms, and QuinoaSubmitted by: TREV4DUNN
Introductiongood stuff good stuff
mushrooms, quinoa, red (or other) peppers, garlic, onion, chili powder, salt, water, tomato sauce, black beans, cilantro
cook onions in olive oil over medium heat until onions are translucent (~5 minutes). add finely chopped mushrooms and minced garlic and cook for another 3 minutes. stir in chili powder and salt, then add 1 cup of tomato sauce (saving the rest for later) and quinoa. reduce heat, cover and simmer for 20 minutes, stirring once during this time.
prep peppers by cutting off tops and removing seeds. preheat oven to 350 degrees and set a large pot of water to boil. boil peppers for 5 minutes, then remove and place in baking dish.
after 20 minutes of simmering, add black beans to mixture, then spoon into peppers. pour the remainder of tomato sauce over peppers and bake for 15 minutes. garnish with cilantro when done.
(recipe courtesy of Vegan with a Vengeance cookbook)
Number of Servings: 4
Recipe submitted by SparkPeople user TREV4DUNN.