Easy Recipe: Bean & Quinoa Stuffed Peppers
Recipe type: Bean & Quinoa Stuffed Peppers
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
This is an easy recipe for a vegan/vegetarian dinner of bean and quinoa stuffed peppers.
  • 1½ cups grated carrots
  • 2 tbsp. Wildtree Roasted Garlic Grapeseed Oil (or EVOO as a substitution)
  • 1½ tbsp. Wildtree Cajun Seasoning Blend (or your favorite cajun seasoning)
  • 1 tbsp. garlic powder
  • 10 oz. (1 package) frozen spinach
  • 2 cans black beans, 15 oz., drained and rinsed
  • ¾ cup quinoa, rinsed
  • 1 can diced tomatoes, 14.5 oz., drained
  • 1½ tsp. Himalayan sea salt
  • ½ tsp. pepper
  • 2 cups water
  • 6 large bell peppers (multicolored are nice), halved lengthwise, ribs and seeds removed
  1. Combine all ingredients (except bell peppers) in a gallon size freezer bag, shake and smash to allow seasoning to distribute.
  2. Pour contents into a large skillet, cover and bring to a boil. Reduce heat and simmer 20-25 minutes or until quinoa is tender.
  3. Fill each pepper with quinoa mixture.
I like the peppers raw. However, for cooked stuffed peppers, add ¼ cup of water to the bottom of a baking dish and put the stuffed peppers in the oven for an hour at 350 degrees.
Recipe by Pretty Wellness at https://prettywellness.com/stuffed-peppers/