Vegan Stuffed Bell Peppers
- Number of Servings: 6
Ingredients
6 large bell peppers, any color1/3 cup onion, chopped1.5 cups precooked black beans1.5 cups precooked kidney beans1.5 cups precooked quinoa1.5 cups diced tomatoes, or one 14.5 oz can drained2 tsp. ground cumin1 Tbsp. chili powder1 tsp. garlic powder1/2 tsp. kosher salt1/2 tsp. freshly ground black pepper
1. Preheat the oven to 350 degrees.
2. Cut the tops off of the peppers (slice horizontally and take off the whole top), and remove the ribs and seeds. Arrange the peppers in a baking dish with open ends facing up.
3. In a bowl, mix all other ingredients together. Spoon an equal amount of the mixture into each pepper.
4. Bake covered with aluminum foil for 25 minutes. Uncover and bake an additional 20 minutes.
Serving Size: Makes 6 servings, one bell pepper w/stuffing each
Number of Servings: 6
Recipe submitted by SparkPeople user MISSY455.
2. Cut the tops off of the peppers (slice horizontally and take off the whole top), and remove the ribs and seeds. Arrange the peppers in a baking dish with open ends facing up.
3. In a bowl, mix all other ingredients together. Spoon an equal amount of the mixture into each pepper.
4. Bake covered with aluminum foil for 25 minutes. Uncover and bake an additional 20 minutes.
Serving Size: Makes 6 servings, one bell pepper w/stuffing each
Number of Servings: 6
Recipe submitted by SparkPeople user MISSY455.
Nutritional Info Amount Per Serving
- Calories: 220.9
- Total Fat: 1.8 g
- Cholesterol: 0.0 mg
- Sodium: 306.3 mg
- Total Carbs: 48.5 g
- Dietary Fiber: 15.1 g
- Protein: 13.4 g
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