Vegan Stuffed Bell Peppers
These vegan quinoa and black bean Stuffed Bell Peppers are healthy and tasty and spiced with biryani masala. Great for gluten-free diets.
Servings: 3 servings
Calories: 204kcal
Ingredients
- 3 large bell peppers (any color)
- 1 cup cooked quinoa
- 1 cup black beans (cooked or canned, drained)
- 1 teaspoon biryani masala (add more or less if you like food more or less hot)
- ¼ teaspoon turmeric
- 4 large button mushrooms (minced)
- 1 medium onion (minced)
- 1 tablespoon grated ginger
- 4 cloves garlic (minced or crushed into a paste)
- ¼ cup cilantro (chopped)
- Juice of ½ lemon
- Salt to taste
Instructions
- In a saucepan, add the onions with a tablespoon of water.
- Add a pinch of salt. Cook, stirring, over medium-low heat until the onions start to soften.
- Add the garlic and ginger, saute for a few seconds, then add the turmeric.
- Add the beans and quinoa along with the biryani masala.
- Stir together to mix thoroughly. The mixture should be quite dry. Stir in the lemon juice and cilantro and turn off the heat.
- Prep the bell peppers by cutting into halves down the middle. Carefully remove the seeds and any white "ribs" so you have a clean cavity.
- Stuff the peppers with the prepared quinoa and bean mixture.
- Place the peppers side by side in a baking dish. Cover with aluminum foil.
- Bake the peppers in a preheated 350-degree Fahrenheit oven and bake for 45 minutes.
- Remove the aluminum foil and continue baking for another 15 minutes.
- Remove from the oven. Garnish with more cilantro, if desired. Serve warm.
Nutrition
Calories: 204kcal | Protein: 9.6g | Fiber: 9.1g