These easy Vegan Stuffed Peppers are made Tex-Mex Style with quinoa, black beans, and corn! They are very filling and perfect for quick weeknight dinners and meal prep.
2cupsvegan mozzarella shredsreserve 1/4 cup for the tops
Instructions
Easy Quinoa Stuffed Peppers (Tex Mex Style)
Preheat your oven to 350 degrees. Set aside a casserole dish for the bell peppers.
Slice the tops off of the bell peppers, and remove the insides and seeds. Place in casserole dish upright, tightly packed against each other. Set aside.
In a skillet over medium high heat, heat the coconut oil. Add in the onions and garlic and sauté until slightly translucent, about 5 minutes.
Add in the black beans, corn, chili powder, ground cumin, sea salt, black pepper, parsley and quinoa. Stir to combine. Add the marinara sauce and 1 13/4 cups of the cheese on top. Stir again to combine and let sit until cheese has melted slightly, about 3 minutes. Remove from heat.
Stuff each of the peppers with the mixture, packing them tightly. Sprinkle the cheese on top of the peppers.
Bake for 40 minutes until tops are golden brown. You can also optionally lightly broil the tops.
Enjoy!
Video
Notes
Make the Quinoa Ahead: You can totally make the quinoa right before you make the peppers, but the night before works too, and saves time the next day. Either way, it's easy and tastes great with all the other ingredients.
Texture Tip: I love my peppers soft, but still intact. If you want them to be super soft and buttery, you can blanch the peppers in hot water before and then drain them. It's totally up to you!
Can I Grill These? Sure! Cooking the peppers for 40 minutes is more to soften the peppers than anything, but you could also do this on a grill if you want. Beautifully charred skin would go SO well with these.
Switch Up the Flavors: That's one of the best parts about stuffed peppers - they can be made Spanish, Tex Mex, pizza, or even Cuban style. It's totally up to you!
Diet Questions: This recipe is vegan and gluten free.
To Store: You can store these peppers in an airtight Tupperware container in the fridge.
To Reheat: You can reheat these in the microwave or in the oven at 350 until warmed through.