Black Bean Quinoa Stuffed Peppers

Black beans, quinoa, and spinach are full of protein and nutrients, making these vegan stuffed peppers a filling and healthy meal. They are great for a comforting dinner because the tomato sauce and aromatic spices give them a lot of flavor.

Ingredients:

• 4 large bell peppers, halved and deseeded
• 1 cup cooked quinoa
• 1 can 15 ounces black beans, drained and rinsed
• 2 cups fresh spinach, chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 cup tomato sauce
• 1/2 cup vegetable broth
• 1/4 cup nutritional yeast optional, for added flavor
• Fresh cilantro or parsley for garnish optional

Instructions:

Preheat the oven to 375F 190C

In a large skillet, heat olive oil over medium heat

Add onions and garlic, saut until softened, about 2-3 minutes

Add chopped spinach and cook until wilted

Stir in cooked quinoa, black beans, cumin, chili powder, salt, and pepper

Cook for another 2-3 minutes until heated through

In a separate bowl, mix tomato sauce, vegetable broth, and nutritional yeast

Pour a small amount of the tomato sauce mixture into the bottom of a baking dish

Stuff each bell pepper half with the quinoa and black bean mixture

Arrange stuffed peppers in the baking dish

Pour the remaining tomato sauce mixture over the peppers

Cover the baking dish with aluminum foil and bake for 25-30 minutes, or until peppers are tender

Remove foil and bake for an additional 5 minutes to lightly brown the tops

Garnish with fresh cilantro or parsley, if desired, before serving