Chef: Katie Mae, PlantzSt.com
Makes: 4 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
- ½ small onion, diced (3oz)
- 2 cloves garlic, minced
- 1 T chili powder
- ½ - 1 t smoked paprika or liquid smoke
- 1 c uncooked quinoa (6oz)
- 1 c water
- 15 oz fire-roasted tomatoes, no salt added
- 2 c cooked black beans (12 oz)
- 3 T nutritional yeast
- 5 c baby spinach (2.5)
- 4 large red, yellow or orange bell peppers
- Cut tops off peppers and discard the seeds. Feel free to save the tops and roast them with the dish.
- Add the onions, garlic, and spices to a medium sauce pan over medium-high heat. Dry-sauté for a few minutes, stirring occasionally.
- Preheat the oven to 375 degrees F. Line a baking dish or rimmed baking sheet with parchment paper.
- Add the quinoa, water, and fire-roasted tomatoes and cover with a lid. Bring the water to a boil, and then reduce the heat to low. Simmer for 15 minutes, or until the liquid is absorbed and the quinoa is fluffy.
- Transfer the quinoa to a large mixing bowl. Add the black beans, nutritional yeast, and spinach. Mix well.
- Generously stuff the peppers with quinoa mixture until all peppers are full. Place the tops back on the peppers and then cover the dish with foil.
- Bake for 30 minutes covered. Then remove the foil and increase heat to 400 degrees F.
- Bake for 15 minutes, or until peppers are soft and slightly golden brown. For softer peppers, bake for an extra 5 to 10 minutes.
- Parboil the peppers in boiling water for 5 minutes to cut the cooking time in half.To parboil: and the peppers to a large pot of boiling water and cook for 3 to 5 minutes. Drain and rinse in cold water; set aside.
- Red, orange, or yellow bell peppers are the best choice for this recipe, because they are sweeter than green bell peppers.
Katie Mae, founder of Plantz St Culinary Gym, uses her culinary talents and endless vitality to help others thrive on fresh, colorful plants. Creating delicious recipes, interactive classes and private coaching in sunny California; she champions a wholesome, plant-based diet in all of her works. Find her free e-book and wonderful recipes on PlantzSt.com.