As a vegetarian, it can be hard to find interesting, healthy, unprocessed protein sources. I found this recipe from bohobeautiful for vegan stuffed peppers, made a bit of edits, and loved the outcome! Especially since so many stuffed pepper recipes are meat filled, it was nice to have something I could eat as a vegetarian, and that was nutritious, flavorful and filling!

Here’s my recipe (influenced by Boho Beautiful’s Roasted Quinoa Stuffed Peppers)

Black Bean Stuffed Peppers

INGREDIENTS

• 6 bell peppers (any color)
• 1/2 cup quinoa
• 1 tbsp olive oil
• 1 15 oz can black beans
• 1 cup tomato sauce (I used my homemade tomato sauce)
• 3/4 cup mushrooms
• 1 onion chopped
• 1 garlic minced
• 1 tsp basil
• 1/2 tsp ground cumin
• 1/2 tsp cayenne pepper
• 1/4 tsp ground black pepper

INSTRUCTIONS

1. Simmer quinoa on medium-low until cooked
2. Stir fry the vegetables (minus bell peppers) with olive oil.
3. While vegetables are cooking, preheat the oven to 350, and cut the tops of the peppers, leaving the caps aside.
4. Scoop the seeds out of the peppers, leaving them hollow.
5. Once onion is fully translucent, add the tomato sauce, and then the cooked quinoa and black beans. Mix all ingredients together.
6. Fill the empty peppers with the mixture, placing the pepper caps on the same tray.
7. Bake for 50-55 min.
8. Remove the lid and broil with pepper cap directly on the pepers for 5 min before removing the peppers.