Take your meatless meal game to new heights with this vegetarian stuffed pepper recipe. Made with quinoa, black beans, tomatoes, cumin, lime, and baby spinach, this healthy dish is packed with fresh Mexican flavors and ready in 30 minutes.
- 1 tsp cumin
- ½ lime
- 1 cup baby spinach
- 1 clove garlic
- ¼ red onion
- 1 cup cooked quinoa
- ¼ cup sharp cheddar cheese
- 2 red/yellow/orange bell peppers
- 2 tsp extra virgin olive oil
- ½ cup canned diced tomatoes
- ½ can black beans (7 oz/ 223g), rinsed and drained
- ¼ tsp salt
- Preheat the oven to 400℉ (200℃).
- Crush the garlic, and finely dice the onion. Set aside.
- Cut the peppers in half. Remove the seeds and white membranes.
- Spray a baking tray with baking spray (or a drizzle of olive oil).
- Lay the peppers skin-side-down on the baking tray. Bake the peppers for 15-20 minutes, until they are just beginning to brown around the edges. (Note: leave the oven on 400℉/200℃ when you remove the peppers. We will return to it later).
- Shred the baby spinach and set aside.
- Add the olive oil, onion and garlic to a large non-stick frying pan. Place the pan on the stove, and turn the stove to medium heat. Stir fry until the onion is soft and translucent.
- Add the cooked quinoa, diced tomato, black beans, salt, and cumin to the pan.
- Juice the lime over the pan.
- Stir-fry the ingredients for a couple of minutes, then add the shredded spinach to the pan. Continue to cook until the spinach is wilted.
- Return to the cooked peppers. Fill the peppers with the quinoa and black bean mixture.
- Sprinkle a tablespoon of cheddar cheese over pepper half. Return the peppers to the baking tray, and cook for another 5 minutes until the cheese begins to bubble.
- Remove the baking tray from the oven, and serve warm.