Bell peppers stuffed with quinoa and beans – Vegan

Who knew bell peppers could be so fancy? These vibrant veggies are packed with protein-rich quinoa and hearty beans, making them the perfect vegan dish for anyone who loves flavor and feels good about what they’re eating. Think of it as a colorful, edible hug that’s healthy, filling, and totally satisfying.

Whether you’re vegan, plant-based, or just trying to eat more greens, this stuffed bell pepper recipe is here to steal the show (and your taste buds)!

Get ready for a bite of pure veggie goodness!

Ingredients:

• 5-6 medium bell peppers
• 150 g quinoa
• a small can of black beans
• a large can of regular beans
• 230-250 g salsa
• 2 medium red onions
• mix seasonings: a tablespoon of garlic powder, a tablespoon of sweet paprika, a tablespoon of hot paprika and a teaspoon of cumin
• a little olive oil
• a few sprigs of fresh parsley
• yogurt for serving (optional – for vegetarian version)

Preparation:

Slice the peppers in half, remove the seeds and core, and rinse them thoroughly. Set aside. Finely chop the onion. Cook the quinoa separately according to the package instructions, then rinse it under cold running water.

In a large skillet, heat some olive oil. Once hot, add the onion and sauté until it becomes translucent. Next, add the cooked and drained beans, the quinoa, salsa sauce, and spices. Mix everything well and cook for a few more minutes.

Lightly grease a baking tray with oil. Preheat the oven to 180°C. Using a spoon, fill each pepper half with the cooked mixture. Repeat until all the peppers and filling are used up.

Bake for about 40-50 minutes or until the peppers are soft and lightly browned. Sprinkle with chopped fresh parsley and serve with or without yogurt. 🙂

If you try the recipe, let me know how you liked it! 😊

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