Black Bean, Mushroom & Quinoa Stuffed Bell Peppers Recipe

Name: Black Bean, Mushroom & Quinoa Stuffed Bell Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 medium onion, finely chopped; 3 garlic cloves, minced; 2 cups mushrooms, finely chopped; 1 tablespoon chili powder; 1 teaspoon salt; 1 (15 ounce) can tomato sauce; 1/4 cup water; 1/2 cup quinoa; 4 large red bell peppers; 1 (15 ounce) can black beans, drained and rinsed; 1 teaspoon pure maple syrup; cilantro, chopped, for garnish

Servings: persons

1 tablespoon olive oil
1 medium onion, finely chopped
3 garlic cloves, minced
2 cups mushrooms, finely chopped
1 tablespoon chili powder
1 teaspoon salt
1 (15 ounce) can tomato sauce
1/4 cup water
1/2 cup quinoa
4 large red bell peppers
1 (15 ounce) can black beans, drained and rinsed
1 teaspoon pure maple syrup
cilantro, chopped, for garnish

1
In a saucepan over medium heat, saute the onions in olive oil for 3 to 5 minutes, until onions are translucent.
2
Add garlic and mushrooms; saute about 5 minutes, until the mushrooms have released their moisture.
3
Stir in the chili powder and salt.
4
Add the quinoa and 1 cup of the tomato sauce (reserve the rest) and the water; lower the heat and cover, and simmer for about 20 minutes, stirring once.
5
Meanwhile, preheat the oven to 350u00b0 F.
6
To prepare the peppers, boil a pot of water. Cut the tops off the pepper and remove the seeds and ribs.
7
Boil the peppers for 5 minutes, and then drain them.
8
When quinoa is finished simmering, combine the beans and maple syrup with the cooked quinoa mixture.
9
Stuff each pepper with the filling, and stand them upright in a baking dish. Pour the remaining tomato sauce over the peppers, and bake for 15 minutes.
10
Remove from oven; garnish with cilantro, and serve.

251

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 medium onion, finely chopped, 3 garlic cloves, minced, 2 cups mushrooms, finely chopped, and more.

Yes, Black Bean, Mushroom & Quinoa Stuffed Bell Peppers falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Black Bean, Mushroom & Quinoa Stuffed Bell Peppers

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