Black Bean, Mushroom, and Quinoa-Stuffed Peppers

Black Bean, Mushroom, and Quinoa-Stuffed Peppers

4.6 of 5 (12)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 372.6
  • Total Fat: 10.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,249.3 mg
  • Total Carbs: 73.2 g
  • Dietary Fiber: 16.6 g
  • Protein: 16.6 g

View full nutritional breakdown of Black Bean, Mushroom, and Quinoa-Stuffed Peppers calories by ingredient
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Black beans and quinoa provide plenty of protein- no fake meat needed! I really like these served with seasoned sweet potato fries. Black beans and quinoa provide plenty of protein- no fake meat needed! I really like these served with seasoned sweet potato fries.
Number of Servings: 4


    2 tablespoons olive oil
    1 medium onion, finely chopped
    3 cloves garlic, minced
    2 cups finely chopped fresh mushrooms
    1 tablespoon chili powder
    1 teaspoon salt
    1 15-ounce can tomato sauce
    1/4 cup water
    1/2 cup quinoa
    4 large red bell peppers
    1 15-ounce can black beans, drained and rinsed
    1 teaspoon pure maple syrup


In a saucepan over medium heat, sautÚ the onions in olive oil for 3 to 5 minutes, until onions are translucent. Add garlic and mushrooms; sautÚ about 5 minutes, until the mushrooms have released their moisture. Stir in the chili powder and salt. Add the quinoa and 1 cup of the tomato sauce (reserve the rest) and the water; lower the heat and cover, and simmer for about 20 minutes, stirring once.

Meanwhile, preheat the oven to 350║ F (175░ C), and prepare the peppers. Boil a pot of water. Cut the tops off the pepper and remove the seeds. Boil the peppers for 5 minutes, and then drain them.

Combine the beans and maple syrup with the cooked quinoa mixture. Stuff each pepper with the filling, and stand them upright in a baking dish. Pour the remaining tomato sauce over the peppers, and bake for 15 minutes. Remove from oven; let cool for 5 minutes and serve.

Makes 4 big servings.

Number of Servings: 4

Recipe submitted by SparkPeople user QUEENC78.

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Member Ratings For This Recipe

  • Incredible!
    1 of 1 people found this review helpful
    Wow, this is a GREAT recipe--I'm going to promote it! I did find that a bit more water was needed for cooking the quinoa (because I used tomato puree instead of sauce?). I got interrupted & the peppers actually baked 1 hour instead of 15 mins.--but didn't burn & were SO tasty. Nice texture combo. - 6/15/11

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  • Trying this - 5/7/17

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  • I just made this recipe and it is delicious! The only thing I found that I will do different next time is increase the baking time. My peppers were still a bit crunchy and for this dish I would prefer them to be softer. - 8/9/15

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  • Easy and delicious! - 3/2/15

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  • So good and pretty easy to make. (I cooked my quinoa the night prior.) Yummy!!!! - 9/6/12

    Was this review helpful?   yes  No
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