Quinoa and red bean stuffed peppers are delicious and very filling meal. Hearty tomatoes, red beans and the super-food quinoa make this dish tasty and healthy. The whole dish can be prepared in advance and baked a day later and that’s a big plus. Peppers are low in calories, so when you stuff them with beans and the protein rich quinoa, you’ve got an amazing healthy meal loaded with protein. Serve it with a nice big salad and enjoy.
Vegan, Vegetarian, Gluten free
Preparation time: 15 minutes
Cooking time: 1 hour: 20 minutes
1 15-oz. can red beans, rinsed and drained
1 onion, chopped
2 tbsp fresh parsley, chopped
2 garlic cloves, minced
½ tsp ground cumin
¼ tsp smoked paprika
2 tbsp olive oil
½ cup quinoa
4 large bell peppers,
3 large tomatoes
Preheat the oven to 400°F.
Rinse the quinoa well under cold water and soak it for 10 minutes.
In a large pan heat 1 tbsp olive oil over medium heat.
Add the onion and cook for 2-3 minutes.
Add the garlic, cook for 30 seconds.
Add well drained quinoa and 1 cup water and bring to the boil.
Cover, simmer and cook for approximately 15-20 minutes or until the quinoa becomes tender and all the water has been absorbed.
Remove from the heat and set aside.
Add the red beans and combine.
Season with cumin, smoked paprika, salt and pepper.
Add chopped parsley and mix gently until combined.
Cut the peppers in half lengthwise and scoop out all seeds.
Spoon the quinoa bean mixture into the peppers and place on a greased baking dish.
Top the peppers with tomato slices.
Sprinkle with salt, drizzle with 1 tbsp of olive oil.
Preheat the oven to 400 F.
Cover the dish with foil and bake for 30 minutes.
Uncover and bake for 10 minutes more.