Quinoa Mexican Black Bean Stuffed Peppers

{Vegan + Gluten-free + Dairy-free}


Prep: 35 min Cook: 1 hour total Serves: 2 - 4


Taking tacos to another level with these super delicious vegan, gluten-free + dairy-free Stuffed Quinoa Mexican Black Bean Peppers! Loaded with protein, anti-inflammatory spice power, fibre to nourish gut health and anti-viral goodness to keep you healthy and your immune system vibrant!


Quinoa delivers a powerful perfect protein and amino acid profile which helps to strengthen our DNA cellular health, aids in muscular repair, strengthens our immune system, and improves mood by the aminos which help to support neurotransmitter function.


Let's make these delicious Quinoa Mexican Black Bean Stuffed Peppers that is sure to become a new fave recipe in your kitchen!



INGREDIENTS


1+1/2 cup cooked red quinoa

1+1/2 cup black beans (rinsed, soaked, drained)

2 medium-large bell peppers, halved

3 garlic cloves, finely chopped

1 small onion, finely chopped

1 medium tomato, chopped

2 cups spinach, finely chopped

1/4 cup fresh cilantro

1 Tbsp jalapeño, finely chopped

1 avocado, thinly sliced

1-2 Tbsp freshly squeezed lemon juice

1/4 cup Nutritional Yeast (for cheese flavour)

1 tsp sea salt or Himalayan salt

1/2 tsp black pepper

1/4 tsp paprika

2 tsp Mexican spice powder

2 Tbsp avocado oil

1/4 cup water

1/2 cup organic, non-gmo tortilla chips, crushed



PREPARATION


Preheat oven to 350 degrees.

In a medium pan, add avocado oil, spices, jalapeño, garlic and onion, and sauté over medium heat. Add tomato and water. Stir. Add quinoa and black beans, lemon juice and cook for 5 minutes. Add nutritional yeast and stir for 1 minute. Nutritional Yeast is a fantastic alternative to using cheese to make your dishes creamy. The aroma at this point is just so tantalizing! You will be salivating by this point with all these powerful flavours and spices!


Add spinach. Reduce heat and cook for another 5 minutes. Remove from heat.



Scoop out quinoa black bean mixture and stuff peppers. Bake for 15 minutes. Remove from heat and garnish with avocado, a dash of salt, lemon juice, cilantro and crushed tortilla chips.



Enjoy all the flavours, colours and textures of this delicious high protein + high fibre dish!


Let me know if you try this dish and leave a comment below! Would love to hear all about it. Connect with me on instagram @fleurishwithmarilia or Facebook/fleurishnutrition and tag me on your photos.


Want to learn how to make more exciting plant-based or vegan dishes to support your health goals? Send me a message below or book a free 15 minute Complimentary Health Discovery Call.


In great health,

Marilia xo